Before I show my great foodie finds from the Foodie Weekend, I have to apologize to Squeaks for being remiss in getting a picture of her sausage biscuits, I could have sworn I did, but I didn't. I will be making them soon but for now, the recipe will be added at the end of this post.
I'm going to share some of the foodie things I bought over the Foodie Weekend.
Dang, look at these, all you do is soak the cedar sheets and the string in water, then roll and tie up the food in the wrap and bake in the oven or place on the grill.
How great is that!
Come see what else I got.
I also bought some cheese paper. It helps to preserve the purity of the cheese's flavor, anyway, that's what it says on the package.
It comes with these handy sticky labels so you'll know at a glance what's in the paper.
The dragonfly and flower dish towel is new also, I fell in love with it when I saw it. It's so bright and cheery it makes me happy just looking at it.
Had to have the flexible measuring cups. I have a two cup one, but was wishing I had more, Yippie now I do. They are so great to mix salad dressing in, no splatter, no fuss, no muss. An immersion blender would work great in these also. Yep, those are dish cloths, nice, thick, soft cloths, just what I need.
Here's the Sausage Biscuit recipe.
We had these Fri afternoon to nosh on. I had to remove them from my view because I couldn't leave them alone and I wanted to be able to have dinner later.
I will be making these soon and posting the photos.
SAUSAGE CHEESE BISCUITS
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons solid vegetable shortening
2 tablespoons cultured buttermilk powder
1/2 pound sharp cheddar cheese grated
1 pound spiced sausage
Source: Craig Claiborne's Southern Cooking
1 pound ground pork 1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed, hot red-pepper flakes 1/8 teaspoon ground allspice Pinch of ground cloves Pinch of ground cinnamon 2 tablespoons cold water Salt to taste, if desired. 1. Combine the pork, black pepper, pepper flakes, allspice, cloves, cinnamon, water and salt to taste in a mixing bowl. Blend thoroughly. If desired, you may substitute one-half tablespoon crumbled sage for the allspice, cloves and cinnamon.
And that's that