There is a lot to be said about a love that can touch a broken soul and make it whole again. The deep sigh of relief you expel knowing you’ve found someone you can forever hold on to and they in turn will hold you back.
Yet, sometimes we get so caught up in the misrepresented idea of what love and happiness is, we walk right past it, like an abandoned house down a lonely street, in search of a dream that seems more fitting for the pages of a romance novel.
I can say that I’ve done this, taken that road; a road that lead me to Louisiana following behind a beautiful man with strange eyes and creole blood. Whose daddy was an oysterman and his mama told me I should go back to where I came from. However, being young and infatuated that didn’t matter.. all that matter was that he called me “Bebelle” and spoke a strange language when he was angry, making him even more intriguing. This was the makings of an anti love story, one that would never have ended happily, just painfully, as it did.
With the end result creating a curious little girl with the same strange eyes and sometimes-angry temperament when she’s frustrated. In spite of all that, a year or so later, this same winding road would lead me to a stranger that happened to be visiting for work and thought to ask me my name. Which I’d angrily refuse to answer and turn the other way but he’d follow me anyway and ask me my name again.
“What’s the harm in telling me your name”
So I’d tell him and many years later, as I typed a post about sweet lemon biscuits and he sat beside me watching t.v.
I’d tell him just how happy I am that he didn’t let me walk away…
With that special day of Love coming up, I thought I would share a recipe for what I love to eat the most.. Biscuits. I also have a deep affection for sunshine, which has been lacking lately with this gloomy Atlanta weather. Luckily, I was able to obtain a little brightness via globs of lemon curd spread between the layers of my biscuit dough. The outcome producing fluffy clouds of biscuits tinged with the sweet tart flavor of lemon in each bite. It was also my daughter’s idea, that took flight after making a lemon meringue pie and her protesting the thought of eating the remnants of left over filling with a spoon.
“We should save it for something”
Save it we did…
Sweet Lemon Biscuits
Prep Time: 20 Mins Cook Time: 10-15mins Yields: 1 dozen
3 cups self-rising flour
2 ¼ cup heavy whipping cream
1 cup lemon curd (I use this recipe )
1 tablespoon cream
Turbinado sugar for sprinkling
In a large bowl, add the self-rising flour. Make a well in the center and pour in heavy cream. Stir together just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and sprinkle the top with a light dusting of more flour, Using floured hands, fold the dough in half and then pat into about ½ inch thick. Flour again if necessary and fold the dough in half for a second time. If the dough is still clumpy, pat and fold a third time. Now pat the dough out into about ½ inch thick rectangle, spread the lemon curd on top of the dough.
Fold the dough in half gently pat down keeping the rectangular shape. At this point, you can use a knife to cut them into squares or use a biscuit cutter if you want to stick with the traditional circular shape. Place cut biscuits onto a baking sheet lined with parchment paper about 1 inch apart.
In a small bowl, mix the egg with the cream and brush the tops of each biscuit with the egg wash. Sprinkle each biscuit with a light dusting of Turbinado sugar. This step is optional but it gave the biscuits a nice golden color with a bit of a sweet crunch on the tops.
Bake biscuits in the oven for 10-15 minutes or until golden brown. Remove from the oven and serve while hot.