Last week’s Crumble or Pour post made me study on other important bread matters. You know like whether you should tear your biscuits before dousing them with gravy or split them open.
It took me a good 15 years of marriage to realize The Deer Hunter splits his biscuits while I tear mine in little pieces.
After I realized the biscuit discrepancy in our marriage I was left wondering who taught me to tear my biscuits and who taught The Deer Hunter to be so neat and tidy with his plate of biscuits and gravy.
Come cook with me!
MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley
Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.
Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.