Friday, July 9, 2010

Buttermilk Biscuits with Stewed Pear-Apples

Sometimes you just want breakfast - a Southern breakfast - for dinner.  There's something so comforting about a Southern breakfast.  I think it has to do with its simplicity, its basic rib-sticking quality, and its salty-sweet familiarity.

Last night, I think I was craving some of that familiarity, because I made squash casserole, tempeh bacon, and buttermilk biscuits with stewed fruit.

I really enjoy listening to my cravings. Not the bad kind, like the cravings that tell me to eat the whole pack of Oreos, but the leaning towards a certain vegetable or spice kind of cravings.  And, I think I enjoy it so much because I've finally learned to cook.  It's a very empowering feeling, being able to feed yourself and others.  Life can be so stressful, but put me in front of a stove and my anxiety melts away.  This is familiar territory; I can succeed here.  Which makes me wonder about what other sorts of things I can become good at, in other aspects of my life and career, to get that same empowering feeling.

Anyway, remember these?
Part of my mom's gift of food.  I've been working hard all week to not waste any veggies or fruit.  I've frozen blueberries, stuffed peppers, simmered tomatoes, baked squash, blended salsa... these little pear-apple hybrids were no exception.  Frankly, they have a tart flavor and pear-like texture and no one really wanted to eat them out of hand.  So I stewed them down with cinnamon, maple syrup, lemon juice, margarine, and vanilla (okay, I was out of vanilla but let's just pretend I wasn't).  The result was something like a cross between pie filling and apple butter.  A perfect Southern biscuit topping!

I've posted on biscuits before.  I think I have the perfect biscuit recipe.  I hope you'll try it sometime!

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