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. 😊

As Twitter goes into death throes, and family photos & food porn continue on Facebook, it’s time to get back to microblogging — thinks Skarjune.

A year later, no progress on some replacement for connecting with real friends in Social Media beyond Facebook. Haven’t left FB, don’t post, just like family photos. Text messaging is primary mode for family, friends, even business.