If there’s one holiday we should all celebrate and ring the bells for, it’s Mother’s Day. Moms work the hardest out of anyone, and most of their life is about being selfless. They give a lot, and this is one day we should work extra hard to make sure we’re giving in return. Uncommon Goods has an amazing selection of gifts that would make any women jump for joy. They have a specific Mother’s Day collection (here) that makes finding a gift super easy, and with spring blooming around us, their garden collection (here) has a lot of great gifts to get moms ready for the season.
In college Billy was famous for his biscuits and gravy. After a night on the town, or, even just in bed, his biscuits and gravy were pleasant morning ritual. All my life I had been disgusted by biscuits and gravy. Soggy bread just wasn’t appealing. Then I had his and I’ve been changed ever since. Now, this is not his recipe for biscuits and gravy, just a mere explanation of the power of comfort food done right. His college biscuits and gravy were loaded with bacon fat, and as vegetarians, that’s a no-go. These biscuits do the trick paired with vegetarian gravy (flour and milk) or slathered with butter.
Adapted from Budget Bytes
- 1 cup soy milk
- 2.5 cups whole wheat flour
- 4 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 4 Tbsp cold butter
- Preheat the oven to 450 degrees.
- Combine dry ingredients.
- Using your hands, mush the butter into the flour mixture until you get a dry sandy texture.
- Stir in the cold milk, the dough will be very wet and sticky at this point.
- Liberally flour the counter top and place dough and pat down until it is about ¾ inch thick. Using a cookie/biscuit cutter or, in my case a glass, cut the biscuits out of the dough. Place the cut biscuits onto a baking sheet lined with foil.
- Bake for 15 minutes.
- Drizzle with honey, slather with butter, or slop on some gravy and enjoy!
This recipe is for when you wake up feeling a little frenchie. Which, I hope is often. I can’t get enough of crepes; they’re so versatile. I love doubling the recipe and don’t mind eating these for breakfast, lunch and dinner for a few days.
- 2 large eggs
- 3/4 cup soy milk
- 1/2 cup water
- 1 cup wheat flour
- 3 tablespoons coconut oil
- oil for coating the pan
My favorite crepe combos:
- Trader Jo’s cookie butter
- Fresh fruit (or frozen, warmed up with some sugar)
- Peanut butter and banana
- Nutella and banana
- Any fruit + whipped cream
A side note and confession: You may notice the addition of eggs in this recipe. You might say, “Wait! Aren’t you Vegan?!”. And, well, not any longer. We were going strong for a year; we had started veganisim the day after Christmas in 2012. With the festivities of our wedding and the holidays this year, we started to crumble. I like to say we’re 80% vegan and 100% vegetarian. When we do buy dairy products we try to do so as conscious consumers. Checking labeling and buying local. (I’d like to say that labeling has a long ways to go in this country!). We still cook with our arsenal of vegan recipes and focus on being healthy. Someday we’ll renew our personal pledge, but until then we are enjoying eggs and the occasional artisan cheese.
Now that we have our main piece of furniture, it’s time to kick Project Entryway into action, and turn our attention to the walls.
I’ve had my eye on vibrant wallpaper for the space. I was smitten with one from Hygge & West, but after some calculations, even covering a small space was out of budget. (10 rolls = > $1,000!!). So we are spending our romantic valentine’s weekend working on our first stenciling project. I love the bright blue in the image above. I’m a little nervous since it’s our first go at it, but mostly excited. Wish us luck.