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Biscuits and Gravy — Harder Than it Looks

29 Oct

It must have been arrogance.  There is no other explanation.  I had read countless discussions of why biscuits had fallen flat—literally.  But I didn’t think it would happen to me, even though it was my first attempt at biscuits.  No, I thought I had beaten the game.  I had acquired White Lily flour you see, the supposed secret to perfect biscuits.  All I had to do was follow the recipe on the back of the bag, and my biscuits would be wonderful.

Not so much.

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I have Twitter!

30 Nov

Hmm, yes, not really a newsworthy announcement in this day and age.  In fact, I wouldn’t blame you if you were currently thinking: “Yeah, so? Who doesn’t?”

While fair questions, that doesn’t dampen my enthusiasm for the new official Pie Are Round twitter account.  Because “PieAreRound” was already taken, you can follow me on Twitter at “PieAreRoundBlog” instead.

Check it out here:

Official Pie Are Round Twitter account

And follow me for all sorts of great food updates that might not otherwise be blog-worthy. (Or don’t follow me, and be subjected to only my curated thoughts–not the more free form version.)

Happy National Cheeseburger Day!

18 Sep

Cheeseburger with home-grown tomatoes and grilled onions sprinkled with brown sugar.

How did you celebrate? (You did celebrate, didn’t you?!)

And so it begins…

29 Jul

I have decided to start a food blog.

I figured that was a better beginning than “hello world.”  But probably not by much.  How else do you begin though? Once upon a time just didn’t seem right…

Anyway, I have decided to start a food blog.  Here is a picture of pie.

When informed of this development, a close friend of mine asked what my niche was going to be; why this blog is special.  The short answer is: it’s not. The longer answer is that I don’t rightly know, at least not yet.  It may be that as time progresses I will find myself focusing my writing upon reviews of restaurants serving elaborate fusion meals whose main ingredient is purloined backyard chickens.  Or perhaps instead it will be made up of recipes for cocktails made of root vegetable juices and bathtub gin. The only way to find that out though is to start writing and see where fate leads.  Let’s call it the Calvinist approach to food-blogging.

For this first post, I don’t have a restaurant review or recipe to entertain you with.  Instead, here are a few things that influenced my love of food—or are food-related and I just happen to love.

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