High-Low Carbs: Heavenly Biscuits, Quick Crescents & Apple Pies 🍎🍏

 

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High

Dan was away in Boston and Maine last weekend for work and a short family visit. Punchy was out. I had a yen for the Lo's Fried Chicken carryout dinner for two from Turtle + The Wolf, a beloved Montclair restaurant. I wanted the chicken, but what I really wanted was the featherlight buttermilk biscuits. I ordered this dinner package once during that lonely, dark pandemic to share with Punchy. It is not cheap but honestly, the salad was enough for two nights and the 10 pieces of cult-favorite chicken took me through a few lunches/dinners. (You have to order ahead.) The creamy mashed potatoes, yum. (I resisted the Chocolate Peanut-Butter Tart with toasted fluff but had it once with Dan at the real restaurant table.) The hot biscuits were perfection, four small, light, leavened-in-heaven beauties lined up and presented with a little cup of honey. Golden tops and tender, fluffy insides. Omigosh, butter from my fridge, and honey from the cup. Excellent. 

Low 

The Pillsbury rolls do contain flour, shortening, water, baking powder--and possibly palm oil.

By contrast, I went to ShopRite with Punch last week when she was hungry. She wanted to make a Seafood Boil, and that was nice, with snow crab, fresh mussels, baby potatoes, corn on the cob, shrimp and plenty of Slap Ya Mama and Old Bay Seasoning. I also allowed her to chose some kid things like chocolate milk, fruit punch (one of each), waffles and Pillsbury Original Crescents rolls. She made them after school today. "I love snacks," I heard her say on the phone to a friend. I was surprised at how good the crescents were, again with butter and honey (her idea). Also, food science at work. Processed, I know, but took me back to my girlhood, round biscuits in a tube, arranging them in a metal pie pan in our old green Dumont kitchen, setting the table for my mother. Today's crescent dough triangles are rolled up so neatly, the directions so clear ($3.49 for an 8-ounce tube).

I just wrote a story about Apple Secrets for Food52. I'm proud, and have been sending along more ideas. I've wanted to work for/write for that site ever since one of my idols, NY Times food columnist Amanda Hesser (Cooking for Mr. Latte book), co-founded it. Here is the link:

https://food52.com/story/apple-secrets-baking-cooking-fall

Still chasing my dreams at age 64, and why not? (Bobbi Brown and Katie Couric shared at the 92nd Street Y talk Wednesday night that they are both 68, and nothing's stopping them.)

My apple story intro mentions a tube of biscuit dough. That came first, before we bought the crescents.

Have a good night. 🍎🍏🍎🍏