1. Celebrations involving food
2. Getting introduced to local restaurants
3. Menu items that make me say, "Wow!"
1. My friend Katie's bachelorette party
2. Cabana in Nashville, which was full of Southern food with a twist
3. Tennessee Sliders: mini sweet potato biscuits with peach preserves and fried chicken
My attempt at replication:
1. Lunch/life catch-up session with Hannah
2. My house
3. Biscuits ala Paula Deen stuffed with fried chicken from Publix and some peach preserves, served with an arugula salad
Good, but but quite as good as the original three.
1. Lemon poppyseed bread pudding
2. Sweet potato ravioli with spiced pecans, prosciutto, mustard greens and sorghum sage butter, ohmygoodness
3. Gathering of a particularly wonderful cohort of college friends. Good news: already on the calendar for the next one in line to become an Mrs. Jackson, Mississippi, here we come; you'd better have some places worthy of celebrating a bride of this par.
(This post officially proves the strength of my love of lists, just to self proclaim my nerdiness.)
Sweet Potato Biscuits
1 1/4 cups all-purpose flour
2 heaping Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
3/4 cup mashed cooked sweet potatoes
1/4 cup (1/2 stick) softened butter
2 to 4 Tbsp. milk (depending on the moisture of the potatoes)
Preheat the oven to 450 degrees.
Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to 1/2-inch thick and cut with a biscuit cutter (or glass). Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)