One thing I LOVE LOVE LOVE is a hot, flaky,biscuit in the morning. To all of my friends down south, did you know that there is a huge majority of people out there that have never heard of eating biscuits for breakfast? There are others who actually think it's a cracker! Well, about 6 years ago, I decided there was no reason to learn to make biscuits as long as Pillsbury kept producing their bag o frozen ones. They're fantastic. What I didn't forsee is being in the middle of the Sea of Cortez/Pacific Ocean/anywhere outside the US and craving a biscuit. I have spent the last year trying to figure out how to make biscuits. I'm not a bad cook, mind you. I'm even pretty good at baking. But I stink at making biscuits. I have tried every recipe I could get my hands on and they always come out like hockey pucks... That is, until this morning! I sifted my flour. You guys may all be laughing at me, as it may be common knowledge to sift your flour, but no recipe I ever read told me to do that. Andy woke up to the smell of bacon and biscuits and before he could let out a joke about chipping teeth I took the towel off the bowl and he saw piping hot biscuits! All ate them, and all enjoyed.
I haven't mastered it by any stretch of the imagination, but I've cracked a big part of the code. Now, a call out to my cousins for any recipe resembling my granny's biscuits. I've asked my mom and she can't remember (presumably because there was no recipe...I remember a little bowl made of flour and a big pile of shortening in the middle and a lot of hand mixing, but the rest of the ingredients are a mystery to me). If anyone deems themselves a good biscuit maker, could you send me a recipe? Better yet, send me specific instructions on how not to screw them up. Please don't call it fool-proof, that will only make me feel bad.
So that's how our day started...good biscuits. It continues with Savannah clipping along at 8 knots. We did 188 miles yesterday, a record for us. We have 180 to go! It looks like we may be sipping champagne and eating a nice steak dinner this time tomorrow in front of a beautiful Marquesan landscape.
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