Showing posts with label 2010. Show all posts
Showing posts with label 2010. Show all posts

Tuesday, January 18, 2022

Southern Biscuits Forever


Today's "Where my Flickr Photos are Being Used on the Internet" is brought to you by The American Scholar's Viral Days article from June 29, 2020. They used my biscuit photo from 2010. Katherine Lucky writes:
When we place a match to a tealight, illuminating steak over tart tomatoes, soaked in the brine of green olives and vinegar, we are being indulgent: perhaps. There are too many food blogs. Instagramming my food, I know, is dumb. Dumb, and indulgent, but not quite wrong, for there’s real thankfulness here: the soft purple of ube ice cream, the crack of shortbread—colors and textures that exist in contrast to how bad everything is. Oven heat and the snap of boiling water, new discoveries in the study of quesadillas. Cooking doesn’t solve problems; it just makes us happy. Terry Eagleton calls these kinds of things culture: gifts that exist without clear utility. Summer is here! Peaches are coming. A resilient marvel, an excess.
Cooking doesn't solve problems; it just makes us happy.

I agree. In the face of all the things that are going terribly wrong in the world every day, creating and claiming a little bit of happiness also gives me a little hope.

Friday, January 3, 2020

A Family Favorite

https://www.kcet.org/food/weekend-recipe-savory-or-sweet-mini-biscuits
From KCET's website, May 11, 2012
My photo of biscuits (baked and photographed in 2010) was featured in KCET's website under the Food and Living Section. It accompanied a recipe for vegan Savory or Sweet Mini-Biscuits. I think it's a little weird to post a recipe with a photo of a finished product that was not made from the recipe being featured. I'm a little curious why they didn't take photos of their biscuits if they did make the recipe. Then again, maybe someone thought my photo might encourage readers to make their biscuits  and maybe my photo offered a good representation of what the final bake could (should?) be like. That doesn't seem so bad... right?

I recently made a batch of biscuits for breakfast, to be the base for some creamy sausage gravy. My favorite biscuit recipe is Alton Brown's Southern Biscuits (not vegan) with a minor alteration. I use all butter instead of half shortening/half butter for the fats, since I don't really have a use for vegetable shortening outside of this recipe and Eric and I think the biscuits turn out just fine.