We are waiting for snow, although our garden thinks it's time for Spring. What strange weather we have been having!
Craft projects continue to grow, while others are just beginning.
New recipes are being tested out in the kitchen, while an illness calls for comfort food - and that means soup, and lots of it!
The holidays have been packed away until next year, which always leaves me feeling a little sad, but I am enjoying the handwork of others that has been brought into our home to enjoy for many years to come.
There has been some thrifting, and hopefully soon some antique shopping.
There has also been the comfort of yearly traditions, even if this year is quite different from others and the winter doesn't seem so long and dark. Then of course there is the wonderful company of friends, family, and the furry ones who share our home.
I am trying to enjoy right now instead of only looking forward to what is to come over the next several months, which is a lot.
2 cups all purpose flour
4 teaspoons baking powder
3 teaspoons sugar
3/4 teaspoon salt
1/2 cup butter (cold)
2/3 cup milk
Pre-heat your oven to 450 degrees. In a large bowl, mix together the flour, baking powder, sugar, and salt. Cut butter into cubes or small slices and squish together using your fingers. It should end up looking like crumbs.
In a smaller bowl, beat the egg and milk together with a fork. You're going to add this to the dry mixture. Stir until the dry ingredients are coated, but don't mix too much. It should still be wet and chunky.
Cover your cutting board and your hands with flour. The mixture will be sticky. Move the mixture onto the cutting board and knead just a few times. I usually do it just four or five times. Flatten your mixture using your hands until it is about 3/4 of an inch thick. It doesn't need to be perfect. You want your biscuits to end up light and fluffy, and too much kneading and flattening will release too much air.
Cover a round cookie cutter or the open edge of a small cup (about 3 inches across) in flour and cut out your biscuits. You should hear a 'farting noise' each time you press down with your cutter. Place them in a lightly buttered pan and cook for 10-15 minutes (until golden brown).
Creamy Carrot Soup
1 chopped onion
1/4 cup butter
4.5 cups sliced carrots
1 large potato cubed
900 ml chicken (or vegetable) broth
1 teaspoon ground ginger
1 cup fresh whipping cream
1 cup milk
salt and pepper to taste
Melt the butter in a large pan or pot, and sautee the onions until they are transparent. Add the carrots, potato, broth, and ginger. Cover and cook for 30 minutes, stirring occassionally. Take off the heat source and let cool for about 20 minutes or so.
Slowly add 3-4 ladels of your mixture to your food processer. Blend until thick and creamy. Move the mixture to a second pot, and continue until you have finished with all the soup. Back on the heat source, slowly add in your cream and milk, and your salt and pepper. To make things more interesting you can add any other spices you like. Once heated, you're done!
*I find this recipe, as with most soups, to taste better the second day. It's also very filling, so don't be scared away by all the butter and cream. You'll probably only want a little.