Tuesday, May 17, 2011
I'm currently at a data workshop in Sacramento, CA, where so much has already gone wrong and I've been so low on sleep that the only words that would conceivably come out of my mouth right now are not ones that you will want to hear. We'll just say that, in addition to workshop-related issues and sleep-deprivation issues, the internet in this hotel is probably the slowest thing I've ever experienced. But I was prepared! I had uploaded the photos into a draft post this past weekend before leaving, so that all I'd have to do is type up a post, schedule it to go up, and call it good. Except that the photos deleted themselves while I was writing, and of course this oh-so-efficient Blogger platform auto-saves every 2.3582 seconds. And it saved. Without the inexplicably-deleted pictures. So awesome, right?
If nothing else, I am so glad I fit in baking these this past weekend. A few people had instilled reservations in me about baking them - plain cornbread would be better, too gritty, not enough maple flavor, not biscuit-y enough, almost scone-like, too dense... Luckily, I forged on, for no better reason than that they would take 5 minutes to mix up and would be a great snack for J while I was gone. Because people? These biscuits were awesome. They were faintly sweet from maple syrup and cornmeal, just gritty enough from the cornmeal to give textural interest, and a wonderfully hearty drop biscuit. So good.
So people? Bake these. And don't stay at the Hawthorn Suites in Sacramento.
Last Week: Brown Sugar Bundt Cake
Next Week: Oatmeal Nutmeg Scones