Vintage on line

I am super busy this week preparing for our garage sale Friday and Saturday. I will be so happy when it is over and I swear I will never have another one. Of course I say that every time I have one and you can feel free to remind me of that next time I say I'm having one. Which I won't. Because I will never have another one. By the way, those scooters are not for sale but just moved out of the garage to give me space to sort the 376 boxes of stuff we no longer have room for.

Last night I made this chili for dinner. It is one of my favorites. I'm not a beans in my chili (or anything else) kind of girl. To go along with it I made this girls fabulous biscuits that she shared with me. The recipe comes from her Grandma Carrie Wright who was apparently an amazing baker. They were hands down the best biscuits I've ever made and probably the best I've ever tasted. My entire family is in Claudia's debt and my search for the perfect biscuit recipe has just officially ended. I may have just polished off a leftover one for breakfast. Here's the recipe:

Grandma Carrie's Cloud Biscuits
2 cups all purpose flour
1 tsp. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1/2 cup butter
1 egg, beaten
2/3 cup milk

Mix together dry ingredients. Cut butter into dry ingredients, until well chopped.
Stir egg into milk and into dry ingredients. Put on floured board and knead until blended.
Flatten out (but not too flat, or they won't be fluffy), cut with a cookie/biscuit cutter and place
on an oiled cookie sheet. Bake at 450 for 10 minutes.

Claudia's tips:
I learned not to flatten too much after kneading. You want the thickness of the dough to be at least a 1/2 inch or more for fluffiness, hence the name "Cloud" biscuits. Also, in my oven I've learned to bake them for 12 minutes.

Jen's tips:
Always make sure your biscuit ingredients are super cold. I dice up my butter and put it back in the fridge to get cold. Never overwork your biscuit dough. I also used buttermilk instead of regular milk because I had some I wanted to use up.


Tonight I'm making these with the leftover chili. If you are one of those foodies that doesn't eat hot dogs then just look away now. I however, justify my love of them by telling myself they are all-American. It's practically my patriotic duty to eat them.


This morning I'm headed to knitting class with my girl Sarah where I'm going to attempt these mittens. Wednesday mornings with Sarah are usually the highlight of my work week but I am especially looking forward to the break today.


You see? I wasn't kidding about all of those boxes! So that's about it for me this week: clean, sort, price, cook, knit, grocery shop, sleep. Come to think of it that's pretty much a typical week if you substitute paint for price! Hope you are all having a productive week too.