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Saturday, 17 October 2015

LUGGAGE and LAUGHTER . . . A family obsession? . . . and Cheese Biscuits

My grandmother presented her daughter, Nellie (Nastia), with a suitcase when she went out to work as a hired girl.  This was during the years when many people had to stuff their belongings into sacks or whatever.


Thirteen-year-old Nellie stepped off the train and was met by her employer who asked, “Where are your bags?”

“I don’t have bags,” replied Nellie, proudly.  “I have a SUITCASE.”

*******

I love that my mother and her sisters were able to tell these stories and laugh together.


                                   Florence, Nellie, Mary

                                                ****************

I have a lot of different suitcases to choose from, because I’m always on the lookout for a good one. 


For my next trip, I can pack only 33 lbs because that’s the allowance for internal flights within India.  My Roots bags will be perfect because they're so light.

                                                   *******


CHEDDAR & GREEN ONION BISCUITS
        From HELLO CANADA Weekly, No 444

2 ½ cups flour
1 tbsp baking powder
½ tsp baking soda
1 tsp sugar
½ tsp salt
1 cup coarsely grated cheddar cheese
2 green onions
¼ cup butter, room temperature
1 large egg
1 ¼ cups buttermilk

·        Grease a baking sheet.
·        Thinly slice green onions.
·        Grate cheddar.
·        Start oven preheating to 375.
·        Put flour, baking powder, baking soda, sugar, and salt in food processor.  Give it a whirl.
·        Add cheese and onions.  Whirl to mix.
·        Add butter and whirl until well mixed.
·        Beat egg in a large bowl.
·        Mix buttermilk in with the egg.
·        Add flour mixture into the bowl and stir only until just combined.  It is very important not to overwork the dough at this point.
·        Drop with a large spoon onto baking sheet.  Makes 12 biscuits.
·        Pat biscuits down with a floured hand into rounds about 1 ½ inches thick.
·        Bake for 25 minutes.
·        Serve warm or  transfer to a rack for cooling.