The cutter and whisk are so cool looking and the comparison shot for the rise on the biscuit made very clear that his craftsmanship made a difference (in addition to the love) and I hope the other cutter issue (shearing) gets resolved. Do you have FFA at schools nearby that might be able to assist for credits?
Thank you. I'm still looking for a shearer. I've had the FFA kids out to learn about fine wool Merino's a few weeks ago, and they are interested in coming here for shearing. However none of them shear, or know of any shearers locally.
That's so cool, your gravy seems similar to my "home made hamburger helper" that my ex taught me to make, he learned that recipe from his mother who came from Nova Scotia and Acadia, I've never served it with biscuits but it does explain a lot to me, I have lived in Florida for a while, and this was a common thing to serve in the south. Thanks for sharing that with me.
This blog brought back one of the sweetest memories I have - adventures in sheep shearing at Judy and Rob's starting with watching Rob create this masterpiece for breakfast ❣️
That is the sweetest post I've read in a long time ❤️
Thank you. I'm so glad you enjoyed it.
God Bless your heart. I enjoyed your tribute to your husband and these lovely foods. I am a new follower and thank you for finding my substack too.
Thank you. I’m so glad you enjoy reading!
The cutter and whisk are so cool looking and the comparison shot for the rise on the biscuit made very clear that his craftsmanship made a difference (in addition to the love) and I hope the other cutter issue (shearing) gets resolved. Do you have FFA at schools nearby that might be able to assist for credits?
Thank you. I'm still looking for a shearer. I've had the FFA kids out to learn about fine wool Merino's a few weeks ago, and they are interested in coming here for shearing. However none of them shear, or know of any shearers locally.
That's so cool, your gravy seems similar to my "home made hamburger helper" that my ex taught me to make, he learned that recipe from his mother who came from Nova Scotia and Acadia, I've never served it with biscuits but it does explain a lot to me, I have lived in Florida for a while, and this was a common thing to serve in the south. Thanks for sharing that with me.
Thank you.
A beautiful beautiful memory. Thank you for sharing with us. 💗
Thank you.! And thank you for the restack.
Ahh the healing nature of comfort food. x
Oh yes!
Beautiful memory that you can keep alive! I love you
Thank you. Love you more
Oh man this looks soooooo good! And loved the biscuit comparison pic. I had no idea the cutter made such a difference.
Thank you. Who knows maybe we will share a meal like this some day.
OMG I would LOVE that!!!!
Me too!
This blog brought back one of the sweetest memories I have - adventures in sheep shearing at Judy and Rob's starting with watching Rob create this masterpiece for breakfast ❣️
❤️
Good tangible memories!
Ther are
Oh they're like scones!
Almost identical. Scones are sweeter I believe.
You can have savoury scones. We put cheese in them. To a Brit, a biscuit is small, crisp and is good for dipping in a cup of tea
We can put cheese in these types of biscuits also. My grandmother, who was from Scotland, always called our cookies biscuits.
Yes! What we think of cookies are fatter and chewie. A biscuit is flat and crunchy and can contain fruit or chocolate
Wonderful!