Tuesday, May 17, 2011

bisquits, baby, bisquits.

I made bisquits for my son's teacher today.  I have done this several times now.  It is kind of funny that when I show up, the kids know that the bisquit man has arrived.  The smell permeates the hall as I blow through.  The kids start reacting with "What is that smell?" and "Hi Mr. Spearman" and of course, "Oh man, that smells good!".  The other teachers, though...  That is the funny part.  They see me burning down the hallways holding a 17" pan with my large brown welder's gloves.  Suddenly, they fall into my path, smiling and pleasant and full of hearty hellos.  Of course, it is naturally rewarded with a still warm, cheesy bisquit.  I have been queried for the recipe, and one astute consumer has even identified the style of bacon used (maple).  I was able to share one with the principal today, too.  Some families support with endowments, some volunteer like it was their career.  I make biquits.  That is my story and I am sticking to it. 
Planning on cooking dutch tomorrow night, but with my back issues I may not be able to manage the process.  Kind of sucks, but I am hopeful.  I also owe the lovely wife a pan of Ghirardelli brownies.  I was thinking about doing a layer of brownie mix, a layer of peanut butter, and another layer of brownie mix.  I don't know if it will work.  I have to figure out what to thin the pb down with so it spreads easily.
Love and iron, Del


  1. This comment has been removed by the author.

  2. Del,

    Try Publix all-natural peanut butter; it doesn't have the preservatives that thicken up regular peanut butter. If you leave it in the pantry, it stays really thin and spreads much easier. Oh, by the way... what's a "bisquit"? Hahahahaha!


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