My mom used to make biscuits for breakfast all the time, and we’d have them with butter (let’s be honest, it was margarine) and jam or honey. Then I went off to college and the one thing I still miss from the Fairhaven dining hall is their biscuits and gravy, which I think were usually available on the weekends. Despite these fond memories, I rarely make biscuits these days.

Enter the New York Times Magazine a couple weeks ago. Like most weeks, one of the first things I read on Sunday morning is the recipe in the magazine, and it happened to be about biscuits, so I cut it out and pinned it to the fridge, which in the past has meant that Alicia will have to recycle it when I’ve forgotten about it in about 6 months.

But I woke up (or rather, was woken up by a baby) early today, and after finishing the last 25 pages of the book I was reading, I was ready to face the day, starting with a fresh batch of biscuits. You can get the recipe here, and the only change I made to the easy recipe was I did all the sifting and mixing in the food processor, instead of getting a bowl dirty too. The sausage gravy looks awesome as well (and the recipe features the instructions to cook “until its flavors are gathered close”, which is awfully poetic for a truck-stop specialty.) But I think the full biscuits and gravy assault on my arteries is best attempted on a weekend.

Breakfast today was equal parts nostalgia and the New York Times, a perfect description of most of the things I love, and it makes me laugh at the person I try so hard to be.

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Our chickens are back in production mode after a short period of setting (sitting on the eggs to incubate them).  Additionally our asparagus patch continues to emerge little by little.  This morning we had enough of both of these farm treasures to make a delicious breakfast.  When we get our pig we can add some bacon and make it a true farmer’s breakfast.

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