Photos

Fourth day waking to snow in Minnesota.

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.

Visited a few Holiday Markets today. Finding beautiful, affordale Arts & Crafts meeting the makers and supporting the host organizations. Cards to send, art to hang or gift, household crafts to cherish, use, and pass to family and friends. 😷 Plus for our household, open-air atriums, taprooms, and church halls are a safe fun way to meet up with folks. 😊