At Klip's Joint, everything is peaches and cream...and biscuits

Today, another dessert made its way to the table. The weather was hot enough nobody was in the mood for hot dessert (okay, that's a lie. Pop could eat hot fruit pie no matter what the weather). I was borrowing from and adapting two separate recipes from our library (one an online recipe I'd printed out a couple of years ago, the other from one of those organization's cookbooks with the cheesy spiral binding).

I had a canister of those "poppin' fresh" biscuits. I had a can of cling peach halves. I had a carton of heavy cream. And, I cheated. I made springtime a little decadent, without slaving over the Hoosier cabinet work counter. 'Twas peachy and creamy and oh, so easy! If you want a simple treat, try this. I'm planning to work a new variation, soon, & will likely post that linky goodness, too.

Pucker up! I've been in the kitchen again

In between bouts of preparation for tonight's supper of Cantonese Tomato Beef on rice (which recipe I have yet to post), I was working on becoming a limey... or something like it, anyway.

I made me some lime curd. Using teetoncey limes. I have officially done myself grievous bodily harm in the process, as pressing the juice out of a gazillion eetsy beetsy leetle ceetrusy fellers is wearing on everything between the ear and the fingertips.... I'm gonna have to ask Maus to give me a shoulder massage tonight, if she will.

Two words: As. If.

Or, maybe I should just rely on the shower massage and some acetaminophen.

Bunnies took over my kitchen!

In anticipation of Eostre's arrival, I've been assembling an army... getting hare in everybody's food. So, in honor of the day and the task, I give you Doodles Weaver, as well.

Someone's in the kitchen with dishpan hands...

Mom & I have been playing again in the kitchen ('tis the season, after all). Mom does the serious stuff, while I stick to idiot's delight activities, much to my delight.

Last week, I taught a couple of friends how to make a good basic brown gravy (my fave is Thanksgiving turkey gravy on anything, from taters to rice to a slab of bread). If you can cook meat, you can usually make gravy, too... unless you really like working with that extra-lean meat. And I can work around that, given enough advance notice. But I didn't do any of that, this week. I don't have much energy, still after having fought off the latest influenza (coughing for a month is not my idea of a swell holiday activity). I wanted to keep things simple.

This week, I went crazy and cranked up the oven for some baked goods... sort of. My main project: "What a Maroon's Macaroons." I'm posting it over in Mom's kitchen, aka Klip's Joint.

There's a little extra, too, for Christmas....

New old kid on the block...

Just for the heck of it, I've invited The Bat to contribute her own blogginess to the world, so I've helped set up a page just for our shared hobby... food. It's mostly for our own recipes -- favorites, greatest temptations, most intriguing discoveries, and such. The Bat has a large collection of old family secrets she's willing to share, since we were never big on secrets, anyway. She also has a rather obscene number of cookbooks, of all ages and styles, from Julia Child to Pillsbury's Bake-Off winners, from vanity press to Cordon Bleu. As we stumble across what we think deserves sharing, we'll post (attributions will accompany anything we steal from outside sources. There is honor among these thieves).

If, as you wander over onto our foodies' site, you have a particular recipe you want to share, please feel free to send one of us an e-mail, & we'll be on it as soon as possible. If you know we have a special recipe you have a sudden need for, let us know, & we'll do our best to post that, as well. There may even be opportunities for cross-posting, if occasion calls for it. We're not fussy when it comes to that sort of thing.