Picked up a fave black tea at United Noodles in Minneapolis. Chinese Lichee adds a pleasant fruit flavor—almost as nice as the incredible Currant Black Tea from Grand Fete in Hudson, Wisconsin. Good alternatives to swigging my morning coffee.

Deconstructed Shrimp Kebab on the Barbi.

Cast iron skillet Cornbread, for some hot chili on a chill November eve.

Buttermilk biscuits and cinnamon crunch cookie from dough scraps. Now open the Apple Butter from Whistling Well Orchard.

Pasta Salad today, yesterday, and tomorrow. It’s really summer.

Baked buttermilk biscuits & pinwheels for Saturday breakfast. Frosted too on a frosty Minnesota morning.

Cooking Tip

Made biscuits and gravy for brunch this morning. The biscuits always bake perfectly fluffy and flaky with these four things in any recipe:

• Buttermilk

• Frozen Butter

• Fold don’t Knead

• Cast Iron

  I do use cast iron pots and pans for most cooking. Good buttermilk is a must for fluff. Just keep a stick of butter in the freezer to grate as called for in any recipe for flaky texture. And, biscuit dough just needs to be folded for dropping or roll-and-cut, as I do.