Dear Children: Halfway

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Today you have to go back to school after your long winter break. I just want to wring my hands and cry. I am not ready for you to go back. I have enjoyed every single moment of you being at home with me. Please don’t tell anyone this. I am afraid they will kick me out of Lazy-Mothers-R-Us. Although I was always too lazy to go to those meetings anyway (Do they even have meetings? Does the imaginary club I invented in my head carry on secret meetings? Must find this out…someday).

Halfway.

How is this school year halfway over?

The other night we spoke of homeschooling. Not seriously. I am not equipped to take on such a task. First, my knowledge is not up to par with today’s standards. Second, because I fear that we would have one hour of studying and seven hours of recess. Because that is what I am good at. This is perhaps why both of you were so gung-ho with the idea.

I asked you both what subject I would be capable of teaching and you both replied, “cooking.”

Awwww… Yes. Who needs math or english or science?

Let’s just all major in mashed potatoes.

Do they give scholarships for that?

Is it paid in potatoes or butter?

Halfway.

We are halfway through. But it means so much more than that. It means that in six months I will officially have no children in elementary school. Both of your schools will have the word “high” in them. I cannot see why, as it makes me feel so low.

And old.

Halfway.

It means that in six months, you, my daughter, will only have three years left at home with us. Three years! How am I ever going to manage this? It makes me want to hide in bed and never leave. And on some days I do just that. The idea of you leaving me is as foreign as the languages I will never homeschool you in.

Last night we gathered together backpacks and binders. Old lunches were found buried in the bottom of bags. A pleasant reminder as to why I joined Lazy-Mothers-R-Us in the first place. Inventory was taken and it seems that of the 2,587,463 pencils I purchased you at the beginning of the year, we have two left. Two! It also seems that both of your folders have been gnawed on and chewed then spit back out and mauled again. How else to explain the full lunches in both of your bags and the decrepit state of your folders? Maybe I’m not qualified to teach you cooking after all.

Halfway.

That is the status of my heart right now. Frozen between breaking in your absence and rejoicing in your return. It is in a stasis period. It seems to be the only thing not moving. For Time certainly has not stopped.

June. I try not to curse on this blog, but there never was such a bad four letter word as that one. The end of the school year. I always think of it as the end of yet another year that you will be with us. But maybe I am viewing this all wrong. It is, basically, the very beginning of a whole summer spent at home with me.

Maybe June isn’t such a bad word. In fact, maybe halfway isn’t either. Maybe this school year is halfway full instead of halfway empty. Oh, never mind, that analogy is useless with anything other than a glass.

Halfway.

Well, we are here whichever it may be. And, I, for one, am not even halfway ready for it.

Is it too late to stay home and make mashed potatoes?

I heard they taste better than binders.

And tears.

Tangy Biscuits

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I read an article in Country Living Magazine about the most amazing looking biscuits. I knew I had to try them. This is not my recipe and I did not change it one bit. So I am not posting the full directions. To see the super easy directions, click here.

I have made biscuits before. But I cannot remember them being this simple. I am now sold on making them from scratch.

But only with this recipe.

This biscuit is tangy through the incorporation of cream cheese and buttermilk. I made it two times in the last week. Once with parchment paper in a pan. Another time in my cast iron skillet. The skillet was easier and the biscuits got a nicer color with it. This is the method I would recommend. For some reason, the first time I made these I got ten biscuits from the dough. The second time, 12.

Ingredients

2 cups of self rising flour (plus more to sprinkle when rolling out and on top)
1/2 stick softened salted butter cut into small pieces
1/2 stick (1/4 cup) softened cream cheese cut into small pieces
3/4 cup buttermilk (Mine was room temperature)
1 Tablespoon melted butter

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This is what I went through to make my biscuits.

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Whenever I serve any type of bread or roll, I usually place the pieces in a bowl draped with kitchen towels. This keeps the bread dry and warm. Plus, I just think it adds a pretty rustic touch on the table.

I did not have a square cutter, so I just used a plain old biscuit cutter. I mentioned above that the first time, I used parchment paper in a baking dish. This worked out fine. My biscuits ended up taking 19 minutes to cook with the parchment method. And 17 minutes in the skillet method.

This was so easy. Probably five minutes to make, roll out, and cut. And then it is just the baking time.

Enjoy! Please let me know if you try these. My family adored them.

* Also, I do not know how long they keep their recipes up. If you like these, I would print it just in case.

I have to eat my biscuits with a bit of jelly and no butter. Although, my grandmother would be so ashamed. She loved butter on her biscuits. And, of course, honey. How do you like yours?

I shared this on Savvy Southern Style

And My Romantic Home