Sage Buttermilk Biscuits

Let us once again talk about biscuits. In particular, let us talk about the best biscuits I have ever eaten. THIS IS NOT A HYPERBOLE.

Let me take you back to a time a few months ago. I was sitting at work, and long before it was an acceptable time to have lunch I was having hunger pangs. At the same time my eyelids were heavy and I was craving a warm cup of coffee. What would a woman do in such a trying time!?

Well, luckily I am blessed to work in an office in downtown Boston that is just steps away from the Back Bay location of Flour Bakery. If you live in Boston, I can only assume you already know the joys of Flour. If you have never been, or plan on visiting soon, let me suggest you make a breakfast or lunch stop at there. Freshly baked goodies line the countertop and they have an amazing selection of salads and sandwiches to choose from. Joanne Chang is the genius behind it all. And luckily for us, she has not one but two cookbooks to help us recreate the joys that one can find at Flour.

Back on this day, when things were not going as great as they could have been, I took a quick walk to Flour and came away with a warm coffee and the most delicious Sage Buttermilk Biscuit. Buttery, flaky, golden brown biscuits with flakes of fresh sage all throughout a soft, tender dough. Is your mouth watering yet?

When I found the recipe for Joanne's Sage Buttermilk Biscuits online, I did not hesitate to whip up a batch of my own. And then another 2 or 3 batches after that. Seriously, these biscuits are so addicting--they remind me why breakfast is the best and most important meal of the day.

I brought these biscuits to a brunch with a some good friends--I can't even begin to tell you how impressive our spread turned out to be! The biscuits were very well received by the whole crowd. Even kitties like to get in on a little biscuit action...after all, who wouldn't!

Raspberry Seltzer

Could it be...that spring...may have in fact...sprung?

What a lovely weekend it was. Heck, I even went shopping down on Newbury Street this past Saturday in nothing but a sweatshirt and light scarf! The sunshine and light breeze felt amazing, and the sound of birds chirping in the morning really makes my cat go BONKERS.

I'm not saying that we can pack up our coats and call it quits for winter. There has been blistering winds in Boston this week...not quite flip flop weather.

That doesn't mean that we can't get EXCITED about the prospect of spring. Baseball is back, the summer beers are flooding the liquor stores, and it's light out well after 7 pm!

This Raspberry Selter is sweet and refreshing. It is the perfect beverage for a sunny, breezy afternoon on the porch. If you want to put a splash of vodka in a glass of this, I wouldn't stop you. Heck, I would encourage it.

I should be honest and tell you that I am being a copy cat with this beverage. For any of my Boston friends that have been to Flour Bakery, you may know that they offer a very similar beverage. When paired with one of their delicious sandwiches or salads, it makes for a satisfying afternoon. They just opened a new location about 2 minutes from my office. My life is all the better because of it.

A simple syrup is made with water, sugar, and pint of fresh raspberries. Raspberries are soft and sweet, with just the right amount of tart.

All you do is simmer everything together in a small saucepan on the stovetop for about 30 minutes.

Be sure you are stirring frequently to dissolve the sugar and prevent the syrup from burning.

Once the syrup has thickened a bit, remove it from the heat to cool completely. This will thicken the syrup even further, which will make your beverage extra special and extra sweet (just like us!). Strain mixture of seeds and remaining raspberry flesh into a mason jar.

To make this simple yet elegant beverage, fill a glass with ice cubes. Fill halfway with chilled seltzer water, then add lots of the simple syrup. Finish filling the glass with more seltzer and stir to combine.

If seltzer water and bubbles aren't your fancy, perhaps you want to use this syrup to make a raspberry lemonade (I know, now I'm being crazy).

Lemonade....Raspberry Syrup...Lemonade....Viola!

Happy Spring everyone!