Lemon Ricotta Blueberry Biscuits

When will this Canadian winter ever end? Though snow in South-Western Ontario has thankfully been rather sparse, and the temperatures rather mild all things considering for this time of year, the apartment I reside in is in a lovely old house but alas, we have no control over the heating and being a rather wee girl, I suffer from the cold and drafts that older homes tend to be prone to. What better way to warm up than to make a baked treat? I always leave the oven door open after the baking is done for additional heat. Why waste that precious warmth?

These biscuits — or scones if you prefer to call them — are a delicious and even slightly savory dessert to finish off any meal. Though they are packed with blueberries, they are also an enjoyable side to go along with a vegetable soup, perfect for a light breakfast or brunch or snack. Easy to prepare and well worth the effort even considering the number of dishes baking creates. They won't last long, especially if you have an eager husband and friend wishing to fill their tummy with blueberry delights. Ricotta cheese is an ideal component to baked goods — creamy without tartness or an over-powering flavour.

I highly recommend lining your baking sheet with parchment paper. It is fine to grease the baking sheet instead, but you are more likely to come out with biscuits that are perfectly browned on the bottom if you follow my method.

Lemon Ricotta Blueberry Biscuits

Recipe by Lisa Turner Published on February 14, 2012 Light and creamy lemon ricotta biscuits loaded with plump blueberries and just a little sweetness — great for snacks, simple desserts, or even as a dinner side Print this recipe Ingredients: 2 cups unbleached white flour 1/2 cup whole wheat flour 1/3 cup white sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoons sea salt 1/4 teaspoon lemon zest 1/2 cup cold butter 1 cup ricotta cheese 1 large egg, beaten juice of 1 small lemon 1 teaspoon vanilla 1 cup fresh or frozen and defrosted blueberries Instructions: Line a baking sheet with parchment paper. Alternately, you can grease the pan. In a large bowl, combine the flours, baking powder, baking soda, sugar, salt and lemon zest. Cut the butter into the mixture with a pastry cutter or knife and fork until the butter is reduced to small pea-like crumbs. Make a well in the center of the ingredients, stir in the ricotta, egg, lemon juice and vanilla. Stir until a dough begins to form. Fold in the blueberries and stir. With slightly floured hands, gently knead the mixture in the bowl until the dough comes together. Shape into roughly 1 inch rounds and transfer to the prepared baking sheet. Bake in a preheated 425° oven for 15 minutes or until the biscuits begin to turn a golden brown color. Let sit on the baking sheet for 5 minutes, transfer to a wire rack and let cool for a while longer. Makes 9 - 10 large biscuits

Other biscuits and scone recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cheddar Dijon Biscuits
Quick and Easy Ricotta Biscuits
Cornmeal Biscuits
Blueberry Cottage Cheese Biscuits

On the top of the reading stack: camera tips from a few good websites

Audio Accompaniment: Mutek Podcasts

Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

Savory scones and biscuits are always a welcome treat to go along with dinner. I made these scones for my family's Christmas Eve dinner. Because I was making nut roast for our Christmas dinner, I figured I would break my usual tradition and prepare the biscuits for the meal before Christmas. I always prefer to give than to receive and what better way to say I love you than to make good food to share. There is lots of flavour in these delightful and filling scones and they take hardly anytime at all to whip up and they won't last long at the table.

Speaking of sharing a special meal with friends and family, I am planning a vegetarian feast for tomorrow. On the menu will be guacamole and tortilla chips as a pre-dinner snack, my famous Caesar salad, curried Indian vegetable soup, cornmeal biscuits, scalloped potatoes with coconut milk and mushrooms, a rice and cauliflower pilaf courtesy of one of my guests, and a bean dish and dessert that one of my other guests will prepare for the meal. Certainly we will have leftovers and that makes me happy because I won't have to cook for a few days after this marathon in the kitchen.

Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 4, 2012 Easy-to-make creamy feta cheese dinner biscuits packed with the flavors of olives, sun-dried tomatoes and herbs — a great addition to all kinds of meals Print this recipe Ingredients: 2 sun-dried tomatoes 1 3/4 cups unbleached white flour 2 1/2 teaspoons baking powder 1/4 teaspoon sea salt 1/2 teaspoon chili flakes 1/2 teaspoon dried basil 2 teaspoons fresh rosemary, finely chopped 1/2 cup cold unsalted butter 2/3 cup feta cheese 1/2 cup pitted kalamata olives 1/2 cup Greek or plain yogurt or heavy cream 5 tablespoons whole milk Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and squeeze out the excess liquid, then chop finely. Line a baking sheet with parchment paper and preheat an oven to 400° In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary. Cut the butter into pats and cut into the dry ingredients with a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Stir in the feta cheese, olives and sun-dried tomatoes. Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened. Shape the dough into small 1 - 1/2 inch rounds and transfer to the prepared baking sheet. Brush with the remaining milk. Bake in the preheated oven for 25 - 30 minutes or until nicely browned. Cool on a wire rack for 10 minutes and serve warm. Makes 8 - 10 large biscuits

More scones and quick breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Biscuits
Cheddar Dijon Biscuits
Buttermilk Cheddar Biscuits
Apple Cheddar Scones

On the top of the reading stack: resources to improve my photography skills if I ever get out of the kitchen

Audio Accompaniment: Aphex Twin - Selected Ambient Works

Blueberry Cottage Cheese Biscuits

I have been called "The Biscuit Queen" because I often make biscuits and though I am a modest gal, my biscuits and scones usually turn out perfectly. Easy to make, if you follow a few basic principles. When it comes to making biscuits, such savory pleasers are a good choice for those just learning how to bake. As a rule, always use cold ingredients and take care not to overwork the dough. Depending on the type of biscuit or scone that you are making, the dough is sometimes rolled out, shaped or dropped onto the sheet with a spoon or small scoop. Another tip is to line your baking sheet with parchment paper so that the bottoms of your biscuits don't get too brown.

My latest favorite biscuit is really a cross between a biscuit and a scone. Biscuits and rolls and muffins tend to rise more than scones. The texture of these cheese scones (or biscuits if you prefer) were perfect; not too dry, not overly moist with a slight crunch from the outside of the scone. I will certainly be making these again soon. Probably I could eat the whole batch during the course of the day if I didn't care about my waistline.

Blueberry Cottage Cheese Biscuits

Recipe by Lisa Turner Published on September 7, 2011 Simple, light and fluffy blueberry biscuits with just a little sweetness — a great snack or addition to lunch or dinner Print this recipe Ingredients: 1/3 cup cold unsalted butter, cut into pieces 2 cups unbleached white flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon sea salt 1/3 cup whole milk 5 oz pressed cottage cheese 1 large egg, beaten 1/2 - 1 cup fresh or frozen and thawed blueberries, coated with flour Instructions: Line a baking sheet with parchment paper. In a large bowl, combine the butter, flour, baking powder, sugar and salt. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir the milk into the cottage cheese and then stir in the egg. Transfer to the dry ingredients and stir until the dough comes together to form a soft dough. Gently fold in the blueberries. Shape the dough into roughly 2-inch balls and transfer to the prepared baking sheet. Bake in a preheated 400° oven for 18 to 20 minutes, or until golden brown on the top. Makes 8 - 10 biscuits

Some scone recipes from Lisa's Kitchen you are sure to enjoy:
Jalapeno Cheddar Scones
Santa Fe Scones
Pumpkin Scones
Apple Cheddar Scones

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pan American - "Right of Return"

Scottish Oat Scones ( "Horse Treats" )

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Scottish Oat Scones ( "Horse Treats" )

Recipe by Lisa Turner Published on March 19, 2011 Easy to make, these oat scones are warming, filling, and just slightly sweet — wonderful with butter and jam Print this recipe Ingredients: 1 1/2 cups spelt flour or unbleached white flour 2 cups rolled or steel-cut oats 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/2 cup (1 stick) unsalted butter, melted 1/3 cup whole milk Instructions: Preheat an oven to 425° and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Make a well in the center of the dry ingredients. In a small bowl, beat the egg until frothy. Now add the melted butter and milk and whisk further to combine. Pour into the dry ingredients and mix until you have a soft dough. Shape and pat the dough into two 6 to 7 inch circles. Score the tops into 6 to 8 pie-shaped wedges and bake for 10 to 15 minutes or until golden brown. Let cool for a few minutes. Split the scones open and serve with butter and jam. Makes 12 – 16 scones

More oat recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Pomegranate & Blueberry Oat Smoothie
Vanilla Oat Pancakes
Quinoa-Oat Croquettes

Jam Filled Buns

Wanting something extra to go with a grain, legume and vegetable soup, I made up a batch of these pretty buns (or if you prefer, biscuits) to go along with dinner. They are a perfect dessert as well, and not too sweet, assuming you use a jam that doesn't have sweetener added. I really liked the grainy texture that results from using spelt flour. It has a slight grittiness which reminds me of cornmeal. The dough was easy to work with and the buns came together in hardly anytime at all. Quick breads are a perfect addition to any meal, especially when you have guests coming over for dinner.

Jam Filled Buns

2 cups of unbleached white flour or spelt flour
2 tablespoons of sugar
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1/2 cup of cold butter
1 large egg beaten
1 cup of milk
fruit jam (preferably sugar free)

Grease or line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter in until it resembles coarse crumbs. Make a well in the center.

In a small bowl, beat the egg until light and fluffy. Pour in the milk and whisk the mixture. Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough out onto a floured surface and gently knead until it comes together and is soft. Roll the dough out until it is roughly 3/4 of an inch thick. Cut the dough with a round cookie cutter and transfer to the prepared baking sheet, leaving about an inch between each bun. Make a indentation in the middle of each bun and fill with jam. Bake in a preheated 450 degree oven for 12 - 15 minutes until nicely browned. Leave to cool on the baking sheet and serve hot or warm.

Yields 8 - 10 good sized buns.

More quick breads from Lisa's Vegetarian Kitchen:
Rice Muffins
Mixed Berry Cornmeal Muffins
Cherry Blueberry Muffins
Buttermilk Cheddar Biscuits

On the top of the reading stack: The National Post

Audio Accompaniment: St. John Passion by Arvo Part

Savory Blue Cheese Crackers

A cross between a biscuit and a cracker, these blue cheese nibbles go well with cheese, soups or just on their own. Baking the blue cheese helps to cut the sharp and salty flavour, while at the same time, adding a unique burst to the palate in these otherwise simple crackers. Any sharp cheese can be substituted, such as extra old cheddar or perhaps aged Gouda. I might add that baking is a good way to warm up on a chilly winter day.

I adapted the recipe from Nigella Lawson's How to be a Domestic Goddess.

Savory Blue Cheese Bites

6 ounces of blue cheese, crumbled
1/2 cup of unsalted butter (1 stick), softened
1 egg
1 cup of unbleached white flour
1/4 cup of cornmeal
pinch of sea salt
1 beaten egg for glazing

Line a baking sheet with parchment paper.

In a large bowl, combine the cheese, butter and egg with a pastry cutter or a knife and fork. Gradually add the flour and cornmeal to form a soft dough. Shape the dough into a flat round and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll the dough out on a floured board or on a piece of lightly floured waxed paper to a thickness of 1/4 - 1/2 inch. Cut into rounds or squares and transfer to the prepared baking sheet. If desired, brush with beaten egg.

Bake in a 375 degree oven for 10 - 15 minutes or until they begin to brown on the edges and puff up a bit in the middle. Cool on a wire rack and serve.

Yields roughly 20 crackers.

Other cracker recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Graham Crackers
Rice Crackers
Feta Cheese and Cumin Crackers
Spicy Parmesan Crackers

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Drift by Adham Shaikh and Tim Floyd

Buttermilk Cheddar Biscuits

My regular readers will know how much I enjoy making various types of biscuits. My latest attempt were these moist Cheddar Biscuits with a golden brown top. Savory biscuits such as these ones make a nice treat for lunch and an ideal accompaniment with most any meal and would certainly be a welcome addition to the Christmas table. Easy to prepare and very filling, the only drawback is the amount of dishes and clean up after you are done baking, but I can assure you it's worth the effort. If you don't have buttermilk on hand, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and add enough milk to measure 1 cup. Let sit for 5 minutes. Any remaining soured milk that is left over will keep in the fridge for three or four days.

Buttermilk Cheddar Biscuits

2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 1/2 sticks of unsalted butter (12 tablespoons)
1/2 cup of buttermilk (or soured milk)
1 large egg
1 cup of extra old white cheddar cheese, grated
1 egg beaten, for brushing the tops of the biscuits before they go into the oven

Line a baking sheet with parchment paper.

Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Gently whisk together the buttermilk and egg in a small bowl and pour into the dry ingredients. Mix until just combined. Fold the cheese into the mixture.

Turn the dough out onto a floured board and gently knead 5 - 7 times. Roll the dough out into a rectangle, roughly 10 x 5 inches (the thickness should be 3/4 of an inch). Cut the dough lengthwise in half and then across in quarters into you have 8 squares. Transfer to the prepared baking sheet and brush the tops with the beaten egg.

Bake in a preheated 425 degree oven for 20 - 25 minutes, or until the tops are nicely browned and the biscuits are baked throughout. Cool on a wire rack and serve warm or hot.

Yields 8 biscuits.

More biscuit recipes from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Cheese Biscuits
Cheddar Dijon Biscuits
Olive Oil Parmesan Biscuits
Lime Biscuit Thins

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Translucence/Drift Music by John Foxx and Harold Budd

Spicy White Cheddar Shortbread Crackers and a Gay Lea Giveaway

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas. Gay Lea foods has provided two new innovative recipes to grace your holiday table this year. While the Banana Coconut Cream Shortbread sounded most appealing, considering my taste for savory and spicy, I was immediately drawn to the Chipotle and White Cheddar Shortbread Cracker. I could not find ground chipotle pepper, so instead, I used ground habanero powder. Cayenne pepper would also be an acceptable substitute.

I am also pleased to offer another Christmas giveaway. This one is restricted to residents of Ontario, as Gay Lea only distributes their goods in this province. Simply leave a comment by the 19th of December for a chance to win a random draw which includes a lovely basket valued at $60.00. The contents are Gay Lea coupons, cookie cutters, a rolling pin, a red path sugar bag, egg white coupons, cookies recipes, shortbread tips and a Gay Lea tin. For those that do not have a blog, please insert your email address along with your comment so I contact you if you win. For a chance to win additional prizes from Gay Lea, and for more shortbread recipes, be sure to checkout their shortbread bliss site.

Spicy White Cheddar Shortbread Crackers

2 3/4 cups of unbleached white flour
1/4 cup of cornstarch
2 tablespoons of sugar
1 teaspoon of habanero powder or cayenne pepper
1 teaspoon of sea salt
1 1/4 cup of cold, unsalted butter
1 cup of grated extra old white cheddar cheese

Line a baking sheet with parchment paper. In a food processor, pulse the flour, cornstarch, sugar, habanero powder and salt. Add the butter, cheese and a few tablespoons of water and pulse until a soft dough forms.

Divide the dough into two equal portions, shape into logs roughly 1 inch thick. Wrap in plastic wrap and chill for at least 1 hour. Slice into rounds, roughly 1/4 inch thick and transfer to the prepared baking sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, or until the cookies begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough. Cool the cookies on a wire rack. Store in a tightly sealed container for up to a week.

Yields roughly 30 cookies.

More shortbread recipes you might wish to try:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread Bars

Santa Fe Scones

There are very few things that please me as much as cooking up a nice dinner for valued family members. Scones are always such a comfort food and I served them with Macaroni and Paneer Cheese with Spinach as a special treat for my Dad, and his sweet girlfriend, my good friend Andrew and of course, my sweetie. Much more nourishing than take-out and moving around in my kitchen helped to keep me warm.

Santa Fe Scones

Adapted from The Best Quick Breads by Beth Hensperger

2 cups of unbleached white flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 cup of cold, unsalted butter, cut into pieces
1/2 cup of grated, extra old, cheddar cheese
1/2 cup of seeded red pepper, finely chopped
2 large eggs
3/4 cup of buttermilk

Line a baking pan with parchment paper.

In a large bowl, combine the flour, cornmeal, baking powder, chili powder, cumin and salt. Cut the butter in with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the cheese and red pepper. Make a well in the center of the dry ingredients.

In a small bowl, whisk together the eggs and buttermilk. Add to the dry ingredients and stir until just combined. Knead the mixture gently with floured hands and shape into 2 inch rounds and transfer to the prepared baking sheet, one inch apart.

Bake in a preheated 400 degree oven for 15 - 20 minutes, until golden brown. Cool on a wire rack for a few minutes and serve.

Yields 8 - 10 scones.

More delightful savory biscuits from Lisa's Vegetarian Kitchen:
Fresh Cherry Scones with Buttermilk
Cheddar Parmesan Scones with Dill
Pumpkin Scones
Jalapeno Cheddar Scones

On the top of the reading stack: The National Post

Audio Accompaniment: Music For Films by Brian Eno

Fresh Cherry Scones with Buttermilk

Cooks who enjoy savory treats can never have enough recipes for biscuits and scones. I probably make such quickbreads at least once a week. I couldn't resist taking advantage of the cherry season and I whipped up a batch of these for friends and family. They certainly did not last long. The only drawback is the laborious task of pitting the cherries, even though I have a cherry pitter. Make sure you don't wear a white shirt when working with these most delicious of fruits, or at least you might want to wear an apron.

This recipe is adapted from The Best Quick Breads by Beth Hensperger. This is an invaluable volume if you enjoy making quickbreads as much as I do. There are roughly 150 recipes for muffins, loaves, gingerbreads, cornbreads, coffee cakes, pancakes and crepes, waffles, popovers and oven pancakes, dumplings, scones, soda breads, biscuits, shortcakes and lots of helpful hints and tips. The only significant change I made to this recipe was to use fresh cherries instead of dried tart cherries, but I am sure dried cherries would be delightful too.

Fresh Cherry Scones with Buttermilk

2 1/2 cups of unbleached white flour or spelt flour
1/4 cup of rolled oats
1/4 cup of packed brown sugar
1 1/2 teaspoons of baking powder
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
1/2 teaspoon of sea salt
5 tablespoons of unsalted cold butter, cut into pieces
1 cup of fresh cherries, pitted and chopped into bits
1 large egg
3/4 cup of buttermilk
1 1/2 teaspoons of vanilla

Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, oats, brown sugar, baking powder, cream of tartar, baking soda and salt. Cut the butter into the mixture with a pastry cutter or fork until the butter resembles coarse crumbs. Stir in the cherries. Make a well in the center of the dry ingredients.

In a small bowl, whisk together the egg, buttermilk and vanilla. Pour into the dry ingredients and stir until just combined. Knead a few times, and shape the dough into roughly 1 inch rounds and transfer to the prepared baking sheet, leaving an inch between each scone.

Bake in a preheated 400 degree oven for 15 - 20 minutes or until golden brown. Let cool on a baking rack and serve.

Yields 12 biscuits.

Other quick breads you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Whole Wheat Blueberry Tea Biscuits with Dried Cherries
Cherry Blueberry Muffins
Cherry Vanilla Ricotta Muffins
Raisin Cranberry Tea Biscuits

On the top of the reading stack: Pan by Knut Hamsun
and
The Man Who Laughs by Victor Hugo

Audio Accompaniment: Quiet City by Pan American

Here is an image of our street under construction a few weeks ago during the weekend when we had a downpour. What a mess. Thankfully, the doozers take the weekend off as that gives us a break from the noise at least.

Apple Cheddar Scones

Just barely making the deadline for No Croutons Required this month, even though it is my turn to host. The theme this month is breads that go well with soups and salads. A nasty and persistent illness has sent me into Hades. That said, these scones were enjoyed by many friends that have helped me out this month. Thank you all for your support. This creation is inspired by Ashley of Eat Me Delicious. She has such a lovely blog and there is always something she makes to inspire and tempt.

I would also like to encourage my readers to check out my co-host's new blog that highlights various food events, giveaways, and challenges across the blogosphere. No spam, but just plain good support for the food community. Thanks Jackie for your efforts. You are a sweetheart and I don't know how you keep up with such a busy schedule!

Apple Cheddar Scones

1 3/4 cups of unbleached white flour or spelt flour
1/3 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon of cinnamon
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 large egg
1/2 cup cold buttermilk
1/4 cup cold apple cider or unsweetened apple juice
3/4 cup grated cheddar cheese (I used red wine cheddar cheese)
1/2 cup finely diced dried apples
1/2 of fresh small apple, shredded

Line a baking sheet with parchment paper or butter the pan.

Whisk together the flour, cornmeal, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Make a well in the center of the ingredients.

In a smallish bowl, beat the egg, buttermilk and apple cider together until frothy.

Cut the butter into the dry ingredients with a pastry cutter until the butter resembles small pea bits.

Add the liquid ingredients to the flour mixture, stir until just combined and then fold in the cheese, dried apples and shredded apples.

With floured hands, shape the dough into rounds and transfer to the prepared baking sheet.

Bake for 15 - 20 minutes or until golden brown. Take care not to over bake as they will turn into bullets :)

Other quickbreads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Jalapeno Cheddar Scones
Cheddar Parmesan Scones with Dill
Graham Crackers

On the top of the reading stack: Healthy South Indian Cooking

Audio Accompaniment: the terrible racket of the street being torn up in front of the house