I’m asking you all to go forward with an open mind for this one.  And feel free to substitute words that don’t work for you.  I felt that the entire message was valuable enough that we could get past some of the stickier spots.  I hope you feel the same.

             This is one of my (two) wall calendar pages for the new month.  When I woke up today, it’s what wanted to be our primary spiritual focus.  And following that, you’ll see the primary (food-based) physical focus.

            You know I don’t question these directions, I’m merely the radio here, sharing what the Universe wants us to see and hear and experience.

“I connect with the Power that created me.”

“My religion is based on love.

I am steady and secure as I connect with the One Infinite Intelligence, the Eternal Power that created me and everything else in the Universe.  I feel this Power within me.  Every nerve and cell in my body recognizes the Power as good.

The reality of my being is always connected with the Power that created me, regardless of what any religion tells me.  As I accept myself and know that I am good enough, I open myself to the healing power of my own love.

The love of the Universe surrounds me and dwells within me.  I am worth of this love.  Love is now flowing through my life.  I have found a concept of (Mr and Mrs) God that supports me.”

             While I don’t necessarily ever think about “creator” or ponder whether my belief system is a religion or not, I do know that invoking love-of-self and our absolute worthiness, is immeasurably valuable to us all.

Today’s Resource:

You Can Heal Your Life 2014 Calender by Louise Hay

Today’s Kitchen Sharing:

is, finally, my biscuit recipe.  (Which isn’t really mine, at all.  Originally, anyway.)

You already know that the back was formerly the front, of a stolen vehicle briefing hot-sheet.
You already know that the back was formerly the front, of a stolen vehicle briefing hot-sheet.

             I have no idea where I found this version, but it’s not out there any longer.  Here is my adaptation (which I may actually reprint and use instead of the old one).

             And while I won’t say it’s “fool-proof”  I will definitely say that if this messy wee witch can do it, ANYbody (with a functioning oven) can.

  • 2 1/4 cups All Purpose Flour (or the substitute[s] of your choice, if you need to go the gluten-free route)
  • 3 to 4 teaspoons of baking power (I usually just use a Tablespoon and call it good)
  • 1 teaspoon sugar (don’t skip this, seriously)
  • 3/4 to 1 teaspoon salt (use a specialty variety if you are feeling fancy, I like red Hawaiian, or pink Himalayan)
  • 1/3 cup very cold (but not quite frozen) unsalted butter (cut into the smallest cubes you can manage, and if the cutting takes a while, pop it into the freezer for a few minutes)
  • 1 cup very cold milk (I have used every type of milk available, and get pretty good results whether it’s from a cow, an almond, a coconut, a rice grain, or a goat; I’ve even resorted to yogurt and cottage cheese when in a pinch, but never the classic option of buttermilk, yet)
  • Add-ons, like chopped fresh basil, dry basil (or any other herbs you like and have around), grated or shredded cheese (whatever variety you have in the ‘fridge)
  • Heat your oven to 450 degrees.  Use a piece of parchment or some foil or a silpat to get your baking sheet/stone ready.
  • Sift dry items over your pea-sized butter bits, then blend with a pastry cutter.  I’ve tried knives, and I’ve tried a food processor, but they don’t work as well, for me.
  • At this point toss your add-ons in with the mix.  Stir with a very large (huge!) fork.
  • Sprinkle a bit of flour on your rolling surface/counter/kitchen table.
  • (Make sure your oven and baking sheet/stone are ready to go, because once you take the next step, there’s no turning back.)
  • (I mean it.)
  • Pour in the milk/milk-like-product.  Stir, turning over once it begins to get sticky.  But don’t OVER mix it.  As it begins to come together, pick up the dry pieces from the bottom of your bowl with the more moist chunks.
  • Turn it out onto the floured surface and begin smashing it together, while giving it a quick quarter twist each time.  Again, don’t over mix.  A few rotations is all it needs.
  • If it feels too dry, add a few drops of milk.  If it feels too sticky, add more flour.  The consistency should be solid and almost tacky.
  • Press it flat, or use a rolling pin.  I like ours pretty rustic, so I just use my hands.  Then the biscuit cutter.  (A glass or jar will also work.)
  • Cut ’em and bake ’em.  I turn my baking stone (front-to-back) at the 7 minute mark, then give them another 7.  But use your own eye, and your own knowledge of the oven in front of you.  They’re just biscuits, for gawdsakes, nothing is life or death here.

             Let us know how yours turn out.  I’ve never had a bad batch with these basics.

3 thoughts on “Expansively (and the biscuit recipe)

  1. About how much cheese do you put in? Eyeballing this I’m thinking you wouldn’t want to go over a cup of cheese to avoid burning. Yes? No?

    I never measure because I just use whatever we have (grated parmesan, hunks of old cheddar, string cheese, truly whatever is hanging around).
    That’s my best answer: some.

    10:48 p.m.

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