Today I’d like to discuss a trend I really don’t understand. Now there are actually a lot of those, but this one was on my calendar the other day so it’s been sticking with me. I am talking about the phenomena that is grown women shoving animals into their cleavage…and then photographing it. Ladies, 99% of men are already staring at your breasts; you don’t need to shove a baby animal in there to get people to look. I can whole heartedly say that I have never looked at my rabbit and thought, gee, I think I will shove you down my bra today…now that’s an accessory.
It’s not like I go out seeking these photos…they have been in my desk calendar twice now. And for reference, don’t Google Cat Cleavage when wanting to look for pictures to reference on your blog…you will not like the search results. WOW. If you are saying what kind of calendar is this, it’s the Cute Overload calendar, which is usually just cute pet photos. But their website actually has a whole section called Cats n’ Racks. Again, why? Why is this necessary?
And how do you decide? Do you put on a shirt, look at it and say you know what would go great with this…a hamster? Beaded necklace=okay. Beady eyes staring at you out of boobs=not okay.
Moving on from boobs to buns (well biscuits) :D, I bring you these angle buttermilk biscuits just in time for American Thanksgiving. My mother always forgets about the rolls every major holiday we have. Usually jumping up in the middle of dinner and proclaiming she forgot the rolls. And then following with I am not sure why we need rolls we have so much food. So in honor of that I thought I would make some. Though mine are going to be served with meatloaf.
Everyone enjoy your weekend and remember you can love your pet…just don’t love your pet.
(Photo from Cute Overload.com)
Buttermilk Angel Biscuit Wedges
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° – 115°)
2 cups warm buttermilk (110° – 115°)
5 cups all-purpose flour
1/3 cup sugar
2 tsp. salt
2 tsp.baking powder
1 tsp. baking soda
1 cup shortening
Grease two 8-inch spring form pan (you could use cake pans but I would put down parchment paper as well) with baking spray. If you are going to cut them out with a biscuit cutter instead, you will want to grease a baking sheet.
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the buttermilk; set aside. In a large bowl, combine the flour, sugar, salt, baking powder and soda. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture.
Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll into a 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. *I chose to cut mine into two large boule shapes and place into spring form pans. Using a pastry cutter, cut the dough into pie shaped wedges. Cover and let rise in a warm place about 1-1/2 hours.
We cut the wedges after the rise again.
Bake at 450° for 8-10 minutes until golden brown. Lightly brush tops with melted butter. Serve warm.
From Taste of Home February/March 1993