Saturday, June 14, 2014

Breakfast and the Swedish Trojan Horse

Careful Doctor, there might be some Daleks hiding in the large one.

It's the weekend, no on call, all the laundry and household chores done, Dad safely on his way to the Sierras  to spend part of the summer with my cousin L (more on that later) on her acreage way up where the deer and antelope play.  For the first time in several months, my first novel done and copy edited, in production at the publishers, my time is literally mine to own. 

I'm staying at the Crash Pad to hang out with Indy friends this weekend.  It worked out well, as Partner had a flight out of Indy and back this week, the fare $300 less than from the airport close to the Range. But Tam broke an incisor (ouch) and Girls Day Out (with backup) was put off until she was feeling better.  So for today, some cookie baking, some exploring the countryside on foot or bikes and Abby is going to get her first visit to the park with the big creek if it's not too hot this afternoon (Update:  It wasn't and pictures of Abby the Land Muffin venturing into the water for the first time tomorrow). Then tomorrow, either a big sleep in (much needed) or range time, and more food and dog hair for everyone before I head up to the Range in the afternoon to start a week of telework of the "annoy an attorney" kind of stuff.
But first some chow, before we start our adventures.

In the Scandahoovian Kitchen, there are always four things.  Swedish (Dala) horses (they're everywhere!) baking stuff, bacon and lingonberries.  If you've never tried Swedish lingonberries, please do. They're great on pancakes, oat porridge and bread as well as meat (the Christmas party crockpot full of meatballs with a lingonberry based sauce disappeared faster than most campaign promises).
I try and eat Paleo style style during the week to operate lean and clean on the days that can get pretty crazy.  I add cultured food daily, such as homemade Kefir, my friend Kymber's kimchee, pickled veggies and fermented tea  (kombucha) so it's not pure Paleo.  But I feel so much better and I dropped the 45 pounds that set up base camp halfway up Mt. Brigid when I turned 40.   In my field bag is always a stash of nuts, fruit, homemade venison jerky or Tanka Bars.  They're an awesome, non-perishable buffalo meat snack, my favorite of which is made with cranberries apple and orange peel.  Minimally processed, with no artificial ingredients, they're made by the Oglala Lakota Tribe of Pine Ridge Reservation, SD. 
But Saturdays (Faturdays?)  are Carb Central around the Range and there are no rules, but to get out and get some fresh air and exercise and hang with friends.

And to consume lingonberries (OK, now I'm thinking buffalo medallions with a spiced lingonberry sauce and mashed potatoes for dinner).  Or maybe pork chops dredged in seasoned flour with roasted onions and cheddar garlic biscuits.
But first - Bacon and Biscuits!

mmmm  Bacon

11 comments:

Brigid said...

Someone already asked for it.

Southern Biscuits:


2 cups White Lily Self Rising Flour (the flour DOES make a different on this)
1/4 cup lard
2/3 to 3/4 cups buttermilk

HEAT oven to 500°F. Coat baking sheet with no-stick cooking spray. MEASURE flour into large bowl. Cut in lard with pastry blender or 2 knives until crumbs are the size of peas. Blend in just enough milk with fork until dough leaves sides of bowl. TURN dough onto lightly floured surface. Knead gently 2 to 3 times. (no more) Roll dough to 1/2-inch thickness. Cut using biscuit cutter or small juice glass. Place on prepared baking sheet 1 inch apart for crisp sides or almost touching for soft sides. BAKE 8 to 10 minutes or until golden brown.

B said...

are ya out of Bacon yet?

Sunnybrook Farm said...

I actually met someone who doesn't like biscuits, kind of stunned me for a while after I found he wasn't joking. I still think about it once in a while as it is hard to imagine. I could eat them every day, now I am talking about real ones not canned. Bacon, smoked ham, sausage, butter what ever, goes good on real southern biscuits!

Rob said...

Enjoy the down time.

Brigid said...

B. - this was the last of it. Thanks so much for leaving that for us when you stayed at the crash pad during NRA. What a great surprise!

Sunnybook Farm - I'm the same, could eat them every meal, but limit them to days off so I don't end up needing my own zip code.

Rob - it's been a good day. Abby got to get introduced to the creek and I have some photos for tomorrow of her first foray into the water.

lotta joy said...

Faturdays here consist of biscuits covered in ham gravy.

naturegirl said...

I was sitting here smiling at reading your "my first novel" words - because for some reason I took that entirely as "first of many" instead of your probable intention of wow, my very FIRST novel. And in a heartbeat that smile turned into drool. OMGoodness all that food sounds great.

Congrats on getting rid of those unwanted pounds, that's pretty awesome!! I still wonder wth happened when I turned 40 and almost as many pounds showed up ON that birthday, LOL.

Enjoy the "me time" :)

JaneofVirginia said...

Brigid,

Great post. Thank you also for acknowledging that we can still love food, and by making some adjustments in our week still stay slim in our mid-sections !

Love to you, partner and Abby

idahobob said...

It is Sunday morn.

Quiche and a side of bacon on the menu.

Cheers.

Bob
III

Old NFO said...

Bacon... :-) Enjoy the downtime and enjoy the annoy an attorney week too! :-)

Bob said...

Brigid, seen this method for making pancakes?

http://www.foodbeast.com/2014/06/16/how-to-make-ginormous-fluffy-pancakes-with-your-rice-cooker/#cpi0sRlyYxgMI5ho.01