By Teri Cayton
The Parsons Advocate
As I write my column this week I am doing so on National Left Handers Day. I have been the odd ball in my family all my life. As far as anyone can remember back there were no left handed people on either side of the family. I don’t know what happened to me but I guess God had plans for me. Momma Said, “You do you!!”
It was always so hard in school I can remember clear back to grade school learning to write cursive. Yes I can write cursive despite the fact that it is now obsolete. The teacher would show us how to make the letter “O” with a long line of circles. Of course, my circles were backward from everyone else’s. But they were “O’s” none the less.
The notebooks with the wire spiral binding and the big notebooks with the 3 rings inside were always a pain for me as well. Momma Said, “Persevere and make the best of a bad situation.” I guess I was either tough or stubborn because I made it through a bunch of stuff in school and don’t get me started on Home Economics. When it came to the part where we learned to sew, it was hard for me to follow the teacher with hand stitching. Her solution was to turn my project upside down and it would turn out like the others, or learn to sew right handed, God Forbid that she would take the time to show me how to do it any other way.
And as luck would have it, I was the only left handed student in the class. I pushed through and my projects passed the test and I did them my way, not upside down. Momma Said, “It truly is a right handed world.”
Blueberry Skillet Biscuit
INGREDIENTS
- Unsalted butter to grease the pan
- 2⅓ CUPS self-rising flour
- ⅓ CUP sugar
- ½ CUP butter 4 ounces or 1 stick, cold
- Zest of 2 lemons
- 2 CUPS blueberries
- 1⅓ CUPS buttermilk
- 2 TEASPOONS turbinado sugar (raw sugar)
INSTRUCTIONS
- Pre-heat the oven to 400°F and arrange a shelf slightly below the center of the oven. Butter the bottom and sides of a 9- or 10-inch cast iron skillet.
- In a large mixing bowl, stir together the flour and sugar. Grate the cold butter into the flour and stir it in to coat evenly. Stir in the lemon zest and the buttermilk. When the dough comes together gently fold in the blueberries. The dough will be quite wet.
- Spread the dough into the prepared skillet. Sprinkle the turbinado sugar over top the batter.
- Place the skillet on the arranged shelf in the oven. Bake until lightly browned – about 25 minutes. Brush the tops of the biscuits with some melted butter and pop them back into the oven for another 5 minutes or so, until nicely browned.
- Turn the biscuit out onto a plate, and then invert it again so it is right side up. Cut into wedges and serve warm with whipped cream or top with a little powdered sugar.