Plus a bonus recipe at the end.
I woke up this morning to a bluebird day. Yesterday I awoke to snow and clouds. Today the snow has melted, and the sky is that deep, periwinkle blue that makes you think it’s going to be warm outside (even though it’s not). The Doug firs are bobbing and swaying in a vigorous breeze, while dark-eyed juncos and chickadees dive down from the moving branches to the bird feeder below.
I’ve been sick for the last few days with a cold, and before that, Asa was sick. It’s a funny time to be sick, amid all this coronavirus panic, but we managed to get ourselves enough tissue boxes and oranges and tea before the stores sold out.
Funny thing about living in rural Oregon: we’re already pretty well prepared for isolation. We’ve been buying in bulk for a while now. We’re self-sufficient. We’ve got pretty much all the resources we’d need to live out here for a while if we had to. It’s a good feeling, but I also know how very lucky we are.
However, it hasn’t come to that yet, and I still have to go into work on Monday, so on this Sunday morning, I’m reveling in the periwinkle blue sky, and the swaying Doug firs and the feeling of my immune system kicking back in to support my tired body.
We were out of bread this morning, and I really wanted eggs and toast. Asa got these farm fresh eggs from a classmate a few days ago, and they are heavenly. So, I found a recipe for yeast-less skillet bread, and tried it out.
Success! These biscuits are the bees knees, and they only took like 15 minutes to make. I’ll post the recipe below (so you can ignore it if you don’t care!).
Once the biscuits were done, I cracked one of those fresh eggs on the skillet, fried it up, peeled a clementine, and feasted on the best rustic breakfast I’ve had in a long time.
As they say, “it’s the little things in life.”
Today, I’m grateful for the little things. The sunshine. Skillet biscuits. Fresh eggs. My health returning. The coming equinox. Good things to come that I cannot yet foresee.
As promised, here’s the recipe:
Skillet Olive Oil Herb Biscuits
Time: About 15 minutes
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/3 cup warm water
Sprinkling of whatever herbs you like, to taste (I used rosemary, basil, and oregano)
- Heat skillet on medium, lightly sprinkle with olive oil
- While skillet is heating, mix together the flour, baking powder, and salt.
- Add in warm water and olive oil, and any herbs as desired.
- Mix together (I got in their with my hands, which was a little sticky, but I could feel when it started to hold together like bread dough)
- Divide into four biscuits, and plop onto the warm skillet. Flatten slightly with a fork so they cook all the way through better.
- Flip when they start to brown on the bottom
- Remove from heat, and serve warm when they’re slightly browned on both sides.
I don’t think these would store well, so best just to make at the time you’re planning on eating them.