It’s the time of year when I get out my boots and unpack my (excessive) collection of scarves. I harvest the last of my garden produce and put pumpkins on the porch. I trade in my daily bowl of sliced peaches and berries for a crisp apple. And instead of salads and grilled vegetables, I want soups and hearty casseroles. These biscuits belong alongside your next fall dinner, nestled in between your mashed potatoes and roasted carrots, or perched on the edge of a bowl of stew.
Not surprisingly, the hardest adjustment with a new baby is the lack of sleep. John is almost a month old now and I think we’re over the worst, but I still have days where I feel like a zombie much of the time. In our old life my husband and I would take full advantage of sleeping in on the weekends to make up for any lost sleep during the week. And then after sleeping in I’d bake us something sweet or he’d fry up some bacon and eggs for breakfast. It doesn’t quite work like that now and weekend mornings, and breakfasts, are quite different.
But last Sunday I managed to bake us some scones.
Blogging has enriched my life in so many ways, but probably the most rewarding is the friendships that have resulted because of it. Through blogging and social media I’ve made friends with other bloggers from all over and while some remain only online friends at this point, but others have become friends in real life. One such friend is Kelley of Mountain Mama Cooks. She’s from Park City, Utah and we’ve gotten to know each other through local food blogger gatherings.
We got together over the weekend to cook and bake, to talk blogging and food photography, and of course, to eat some great food. What was on the menu? Rich soup and cheesy biscuits, perfect for a chilly winter afternoon.