Today was quite the winter wonderland here in Boston.
I did very little on my planned out snow day list, except shovel my car.
Ellen wasn’t on due to storm coverage and the food project didn’t get done due to a power outage (11 am – 5 pm!). I did manage to read some, but mostly I was taking pictures of all the white!!
The power outage was a bit of a bummer at first, until LJ had the fabulous idea to make mimosas and play Catch Phrase. Ended up being a really fun afternoon!
Cheers for snow days!
Best ice cream place EVER: Cabots!
I was first introduced to Cabots through Zan’s family, as this is their favorite place to go for celebrations (i.e. graduations and such) and also sometimes just for the heck of it. I try to be around for each and every time they plan on going, because it is sooooo tasty. Not to be mistaken for healthy food, because it is far from it. But tasty like nothing else. The best part about this diner is it’s classic feel. Definitely like you’ve stepped back to simpler days.
Actually, I take that back. The best part about this diner is the Danielle’s Choice Sundae. It’s insanely big and INSANELY good.
I get it every single time without fail.
Here, you will see why…
Fun fact: I can finish the whole entire thing. By myself.
YUM!!!
Take a drive over to Newton and get yourself one of your own. You will not regret it. I never do.
Cabots Ice Cream and Restaurant. 743 Washington Street. Newtonville, MA 02460
This past weekend I took on a project. I like to call it the PW project. Over Christmas, picked up a copy (and not just any copy, a signed copy) of The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. I have been dreaming about this cookbook for awhile now. Partly because I want to make the food, but also partly because The Pioneer Woman, is like, the coolest woman EVER.
So I decided that this was the weekend I was going to try out her yummy looking buttermilk biscuits. Cause if there’s one thing I love for breakfast, it’s buttery biscuits.
Come with me on my journey…
First, get all your ingredients ready. Your “cast of characters” as PW likes to put it.
Keep your butter cold. That’s the way it’s supposed to be for making biscuits.
Make sure to follow your recipe. Cause biscuits aren’t easy. They are tricky, tricky, tricky.
Start by pouring your dry ingredients into a large bowl. Oh, and pre-heat that oven to 450 degrees.
Add the butter and shortening. Yes, I know what you must be thinking. But let’s indulge a little here. It’s a Sunday morning. As for the mixing, PW says you can use a pastry blender, but I’m not that fancy so I used two knives.
Pour in your buttermilk…
And fold with a fork until still a little sticky (not dry, not crumbly).
It should look something like this. I’m showing you these pictures so you can get an idea of what yours should look like, should you decided to take on this project yourself. Also, truth be told, I’m obsessed with my new camera.
Then you flour a clean surface, and roll out the dough… not too thin, not too thick.
I got a new french rolling pin from Crate and Barrel via a gift certificate from one of my students. It’s AWE-some. And it makes me just that much more awesome in the kitchen. Trust me.
After your dough is rolled out you can cut your biscuits with a biscuit cutter. Which didn’t seem to exist at C&B, so I bought this little number instead. Works like gold.
After that they’re ready to go into the oven. 11-14 minutes or until golden brown. I think I cooked mine a tad bit too long. But they were still dang good.
Truly terrific! Spreading butter on top is simple and delicious. Raspberry jam is equally (if not more so) yummy as well. They also make a perfect place to put an egg sandwich. Yes. Oh yes.
Click here for the full recipe!
Hope you make these someday! They’re sure wonderful.
