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Shu Qi photographed for Harper’s Bazaar China May 2021

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Avast! When the sails come over the horizon, we be ready ☠️

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Ether, 2006, Stephanie Valentin

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✨What can I supply you with traveler?✨

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the rumours are true, guys: I’m moving to the Shire

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Animal Travelers

Marie Claude Roch on Etsy

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Lemon Chamomile Honey Bundt Cake

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(Source)

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FLUFFY CHEDDAR BISCUITS

INGREDIENTS

3 cups/385 grams all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1 ½ teaspoons garlic powder

¾ teaspoon fine sea salt

¼ teaspoon sweet or hot paprika

½ cup/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes, plus 6 tablespoons/85 grams melted unsalted butter

8 ounces/225 grams sharp or extra-sharp Cheddar, shredded (about 2 packed cups)

1 cup/240 milliliters buttermilk

1 large egg

PREPARATION

Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.

In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.

Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)

Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)

Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).

Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.

Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

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Picture source: 🌱

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Menu

For the month of June, these are the options from the tavern kitchen!

☕️ Coffee ☕️: Ask and I’ll recommend a mantra for the day. 🍵 Elderflower Tea 🍵: Ask to receive a sign from the surrounding woods. {Similar to the coffee option.} 🥞 Pancakes 🥞: Ask to receive a quest for the day! {Some example topics: self-care, goals, or story/lore.} 🥜 Peanuts 🥜: Ask and I’ll give you a riddle.

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“But I, being poor, have only my dreams; I have spread my dreams under your feet; Tread softly because you tread on my dreams.” — W.B. Yeats

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french.meadows

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source

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