It’s been a pretty productive start to the year here. I wrote back here a few thoughts about what the New Year means to me, and also just what it could add to our lives if we truly regard each moment as new. Judging by the responses to that post, I am so happy to know there are many of you who also embrace this opportunity to make changes, or to take steps towards creating a better life than the one you had before.
For me, it always seems it is the little things that slow me down. Opening an email and thinking I can respond later, and letting them pile up. Going for a run tomorrow, or later in the day, instead of lacing up and just getting started right now. This year I have decided to embrace the ‘busy-ness’ of life, and as a result, have been ‘leaning into it’ a lot better and riding the waves as they come. I’ve already checked some major nagging tasks off of the ever-growing checklist, and every day it seems the fog clears a little more. Of course, more always rolls in, and the trick for me seems is to get to a task before it becomes work in my mind. Procrastination is a tough one for many, and I’m as bad as anyone you’ll meet for avoiding all those little things I don’t enjoy in favour of doing something I love. I wrote a short article sharing my favorite trick of all time for tackling those things we avoid – you can read it here at Greenster magazine.
These biscuits are one of those things you can make in the morning for your husband, wife, kids, or just for yourself before you even leave the house. Baking is something I tend to avoid, as I don’t care much for the mess of flour everywhere, never mind in the morning when I’m trying to get everyone out the door. But checking fresh biscuits off the list to start the day? Totally hands down an amazing way to start the day! This is an adapted recipe from one of the Moosewood cookbooks, and I absolutely love the fact that it uses no butter at all. Thick yoghurt & milk stand in for buttermilk, and olive oil adds a delicious moistness that makes these dreamy.
Simplest Cheese Biscuits:
Adapted from Moosewood Restaurant Daily Special
(2 – 1/4) cups unbleached flour
(1) tbsp baking powder
(1/4) tsp baking soda
(1/2) tsp salt
(1/3) cup olive oil
(1/4) cup thick yoghurt
(1.5) cup grated cheddar cheese
Heat the oven to 450 degrees. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Make a well in the centre of the dry ingredients and pour in the olive oil, milk, yoghurt & grated cheese. Using a fork, or your hands, stir until just mixed. Careful to not over mix as it will make the biscuits tough.
Next, turn the dough (it should be soft and pliable) onto a floured counter top or surface and gently knead 5 or 6 times, adding flour as necessary. Roll the dough with a rolling pin to a 1/2 inch thickness. Using a small drinking glass, cut the biscuits and arrange them on an un-oiled baking sheet. Place them close by to help them rise better (they like to be cosy).
Bake for 10-11 minutes, until golden brown. Enjoy with a morning smile and a little sleep in your eyes. These will keep well for a couple of days in a Ziploc bag or tin.