Sharing stories of food stories we love.
Let's get down to business. The business of toast, obviously.
Apparently toast is a trendy thing to eat (see: $9 slices of toast in San Francisco cafes, entire New York Times articles discussing toast, multiple single subject cookbooks on toast!), which leads me to wonder why the sudden resurgence. Are we rediscovering it? Does that mean people en masse stopped eating it? Did everyone else get a memo sometime in 1992 to stop eating it, and then again in 2014 to start again?
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Long, hot summer days are an ideal time to spend at the farm. The corn is high and the soybean fields are dark green and heavy with leaves. A quiet calm hangs heavily in the air around 5 P.M, hushing the crickets and birdsong and faraway buzzing of tractors that hum all day long. The sun starts to sink and every acre is burnished with gold.
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Growing up with three sisters has many advantages (too many to list here, too many to list anywhere), but one in particular is a three-fold sounding board for remembering excellent things about your childhood. At least one of us can always fill in the blank: a song we used to dance around to in the living room ("I Get Around" by the Beach Boys), the record we'd play on our old vinyl turntable (The Aristocats), which VHS tape had the funny scene of Fred Astaire tap dancing on a sandy floor (Top Hat).
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I think lots of nice foods teeter on the knife edge between salty and sweet. None, however, has made me quite as happy as this recipe did. These muffins are neither definitively savory or sweet, which might give you pause once you realize they have feta cheese and parsley in them. Feta doesn't scream "sweet!", but consider that these muffins are basically cornbread in sneaky muffin form, and we all know how cornbread can handle molasses just as well as it can spicy chili and cheese.
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I'm sorry, I didn't see you there. I was busy getting involved with these biscuits -- and once you're in their buttery, flaky clutches you really can't be distracted by things like work or friends or vegetables.
You see, these are almost too easy to make. So easy, in fact, that after you bake them once, you will forever be thinking: Oh, I have a spare 10 minutes, I guess I could sort through the mail or call my mother or do a quick 7-minute New York Times calisthenics workout...or make some biscuits.
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