Biscuits

346.  My search continues for the absolutely perfect biscuit recipe.  I've tried quite a few and have taken every suggestion and method seriously, i.e. ice cold butter, ice cold milk, buttermilk, cold seltzer, no baking powder, vinegar, crisco, sifted flour, mixer, food processor or hand mixed, rolling pin, no rolling pin, and the list trails on .  

In my search there have been a few recipes that have been notable.  Here is a recipe that has come through every time and is 5 star in my book.

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“In the Virginia of the olden time no breakfast or tea-table was thought to be properly furnished without a plate of these indispensable biscuits.....Let one spend the night at some gentleman-farmer's home, and the first sound heard in the morning, after the crowing of the cock, was the heavy, regular fall of the cook's axe, as she beat and beat her biscuit dough.....Nowadays beaten biscuits are a rarity, found here and there, but soda and modern institutions have caused them to be sadly out of vogue.”
~ Virginia Cookery Book  (1885)

Spaghetti Squash with Pesto & Sausage

345. I've heard so many people say, "Spaghetti squash is too scary!  

I don't know what to do with it."

This recipe will show you how very "doable" spaghetti squash really is and not to mention, so delicious and satisfying!

First, prep the spaghetti squash:

Cut the squash in half and scrape out the seeds.  Prepare a baking sheet with sides by lining with parchment paper or a large baking dish greased.  Turn the cut squash halves open side down.  Place in a 300 degree oven and bake till the squash is tender when pressed, approximately 1 hour depending on the size of the squash. Leave in the oven till tender when pressed. 

 Remove from oven and turn over to cool slightly.

While the squash is baking prepare the sausage & pesto sauce. 

 Prepare pesto recipe HERE

Crumble a pound of Italian Sausage into a pan and brown.  Drain off any fat in the pan.  Add a large chopped onion and salt and pepper.  Add quartered cherry tomatoes and heat.

Then scrape the squash away from the sides of the skin with a fork.  The squash will come away and resemble spaghetti-like strings.  Place in the pan over the cooked sausage mix.  Add several scoops of pesto and mix all together gently.  

Reheat then plate and top with parmesan cheese and chopped parsley.

The squash will be hearty, succulent and so satisfying.

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"Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them."

~ Author Unknown