12/16/2023 0 Comments Bonuts recipe biscuit loveHere are some of the projects I've been honored to be a part of: I am grateful that my images, written work, and creative concepts have been published, and serve as a source/consultant on Southern folklife and foodways. as an Amazon Associate, I earn from qualifying purchases. That means that if you purchase something via one of the links, it costs you nothing extra, but may generate a commission, offsetting the cost of DFK… e.g. See full © statement at the copyright page.Īffiliate links are sometimes used here. You can email me anything you’d like to share.Ĭopyright © 2004 – 2023. I grew up a small-town girl and am the 7th generation of my family born in Alabama.įamily and volunteering are my heart: in 2023-24 Leadership Birmingham, currently chapter president of Hadassah, on the board of the Scottsboro Boys Museum, on four other community boards and a national board, a member of Junior League Birmingham and a 2023 Provisional of the Year, lead an adventure group (think kayaking to cooking class to pickleball), and do other community engagement activities. We split our time between Birmingham and New Orleans though call anywhere we are ‘home’. I’ve had two careers: first as CPO from a subsidiary spinoff of IMAX, then once I decided to return to an office setting when my boys were old enough to go to school, I became Creative Director at a magazine which is crazy fun. They are active in youth groups and school activities and one will be competing in sports in Israel this summer while the other will be a camp counselor for kids with disabilities. Married to the best person I’ve ever known, we are just smitten with our two sons who are 15 months apart. Besides those things, I like to share recipes and visits to fab restaurants, museums, and hotels. Hi – I’m Ginger. I document vernacular and visionary art and art environments, and study Southern folkways, currently documenting 100+ Alabama graveshelters. One morning, we took the boys back to the Loveless Cafe outside Nashville for breakfast Hmmmm my presentation could use some work, but served with bowls of warm chocolate and Bonne Maman strawberry preserves, guess what? They were inhaled. This is why we only do this once a year! hahaha! Roll them in a brown-and-white sugar combination while still hot I just made my fave biscuit recipe, fried them at 350* until they were a nice golden brown (just 2-3 minutes, tops) …and since it was Chanukah, it inspired me to do our sufganiyot (fried doughnuts) this year not as doughnuts or beignets (we usually make beignets), but as fried biscuits a la Biscuit Love. Since we didn’t realize how big it was, we ordered what everyone says you *have* to order - the ‘bonuts’ - “Fried Biscuit Dough, Lemon Mascarpone, Blueberry Compote” Apparently they have a ‘secret’ menu with which you can switch some things around, so Av got the Princess biscuit ‘Biscuit, Nashville Style Spicy “Hot Chicken” Thigh, Pickles, Mustard, Honey’ but he really just wanted a biscuit and hot chicken, so they talked him into some gravy and said it’s the ‘Nasty Princess’ as it combines elements from the ‘East Nasty’ biscuit. The portions are super generous, so we just ordered for the table and we snacked around. /assets/client-code.jsĪnnnnnd they feature a bunch of my friend Amy C. It started out as a food truck and now has this nice-size location We had the very best lunch at Biscuit Love in Nashville.
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