yum.

October 1, 2007

The only thing better than stew: leftover stew, which has had a day to steep and blend and become that much more delicious. Ooh, you say longingly, how could such a meal be improved upon? Well, say I, take home-made biscuits drowned in butter and add Wexford honey so rich it’s nearly fermented, and enjoy. Aaah, you say enviously, now there’s a meal to be happy with.

My agency, DMLA, has started a new web-presence thing in which they’ll be posting monthly ideas and suggestions and, uh, stuff. Check it out!

Having just encouraged to do so, I’m going to go empty a box in my office and make some small headway in getting that room entirely cleared up. And then I’m going for a walk. And then I’m going to yoga.

God, I don’t know how you can stand the excitement of my life!

ytd wordcount: 184,400

9 thoughts on “yum.”

  1. When you say ‘home-made biscuits’, I know you mean yr American sort of biscuits, but do you have a recipe to share? ‘Cos as it happens I do make the world’s best stew (and always make it yesterday, in order that it may have that extra day that you describe before anybody actually eats it), and I’m curious to know how it can be improved upon… (Well, no. Actually I’m just curious about this American biscuit thing, ‘cos I don’t understand it, I don’t know what it is; I need to make ’em and eat ’em. I can do the stew.)

  2. Last night, we had no beer to make stew with, so we went with unsweetened chocolate instead. It took some spicing, but the broth was soon edible, if not fantastic. Then, over three hours of cooking, the flavors deepened and went from okay to fantastic.

    I am thrilled to be having stew for lunch today. And for the next two days. Yay leftover stew!

  4. put the following into a medium-sized bowl:
    2 cups strong flour
    3 tsps baking powder
    1/2 tsp salt
    Mix up well. Add 1/3 cup shortening (I use butter), cutting it in until the flour mixture is pea and/or rice size bits. Add 1 cup milk. Stir quickly, turn out onto floured surface, and knead quickly and briefly. At this point you can make either drop biscuits or biscuits cut with a round cookie cutter. If you’re using a cutter (I suppose whatever you use to make scones would work), pat the dough smooth and cut as many as possible from the dough. Reknead the remainder and cut again. They should be about 1 inch thick. Place on ungreased baking sheet (you should have a dozen or so) and bake in a 220C oven for 12-14 minutes until they’ve risen and are golden brown.
    For drop biscuits, simply take large spoonsful of the dough and plop them on the baking sheet, and follow the same procedure.
    Biscuits are quite wonderful with a variety of meals.

  5. I like stew, but people keep putting potatoes and carrots in it. (And sometimes corn, which is just madness.)

  7. Not that I’m biased or anything, but that is a most excellent agency there (and something we’ve got in common, heh).

    :-D

  8. The only thing better than stew: leftover stew, which has had a day to steep and blend and become that much more delicious. Ooh, you say longingly, how could such a meal be improved upon? Well, say I, take home-made biscuits drowned in butter and add Wexford honey so rich it’s nearly fermented, and enjoy. Aaah, you say enviously, now there’s a meal to be happy with.

    Curse you even more, Murphy! *shakes fist again* :)

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