Welcome to Maoist Orange Cake. Each week one of our Divas posts a thoughtful (but not necessarily serious) essay on whatever calls forth her Voice or strikes her Fancy. We invite you to join us wherever the discussion leads.
Motto of the MOC: Sincere, yes. Serious? Never!

"I would also like to add that ‘Maoist Orange Cake is possibly the best name for a blog ever. Just my twopence." -- The Sixth Carnival of Radical Feminists, 1 October 2007


The Twelfth Carnival of Radical Feminists is up at The Burning Times blog and mentions one of our posts, Helen 'Wheels' Keller, for recommendation. Orangeists spreading our zest!

Monday, November 5, 2007

More Halloween stuff


Type your summary here

Type rest of the post here


So here I am, trying to see if I can add photos on my own. In case you didn't know, you can click on the table of pumpkins in the previous post and see them enlarged. Mr Gator did the ship and wave. I did white skull, star-eyes, square-tooth bat, small circle eyes and red snake.

I'm especially pleased with the skull and am adding another image of it.

I hope you like the enclosed link-I'm not sure how this link addition thing works.

9 comments:

little gator said...

I don't know why the summary statement stayed. The icon for the link is the msg title and I don't know why that happned either. BUt I did figure out how to add an image.

little gator said...

eek. It worked, sort of. Sometimes soon I'llhave to have Mr Gator fix my id image.

Maggie Jochild said...

WAHOO! Way to go, little gator!

shadocat said...

gator, this thing doesn't seem to be working right----I can't "read more"

little gator said...

I just checked, shado.

That's the whole post. it was hsort enough not to get a "more" to read. dunno why the prompt showed up like that.

kat said...

grr....Does anyone else get the weekly emails from America's Test Kitchen? The send out tips and a couple of recipes and such.

I tried the cream biscuits last night. They were supposed to be easy and foolproof. Instead of fluffy biscuits I got leaden, dense, flavorless hockey pucks. I went back and checked that I'd read the recipe right, and I had, so I have to wonder if there's a misprint in there somewhere.......

as though that's what I need to be stressing about this week....

Maggie Jochild said...

Kat, I do get that newsletter but the last issue I received, on November 2, didn't show that recipe. Anyhow, Myra has a tried and true recipe to share with you -- it uses regular white flour instead of whole wheat because Myra (and Allie) want fluffy biscuits. Ginny complains but she eats them as much as everyone else. Recipe below.

CATHEAD BISCUITS

Should be the size of a cat's head. Myra could never figure out how to make these rise enough with whole wheat flour, so this is a rare white flour treat. Makes about 8-10 biscuits. If Gillam and Carly are eating, you'll need to triple this recipe.

Before starting, make yourself a biscuit cutter from an old 1-pound vegetable can. Cut out the top and bottom, sand down any rough edges, and wash well.

INGREDIENTS:
2 cups self-rising white flour
1 cup buttermilk
One-fourth stick of softened unsalted butter (or lard, if you decide to be tref -- or 1/4 cup bacon drippings)
Pinch of salt

PREPARATION:
Sift the flour and salt into a large mixing bowl. Form a well in the center. Put the softened butter and a little of the buttermilk in the center and stir with a spoon. When the shortening is mixed in, add the rest of the milk, just until the dough is blended and forms a ball. It will be a moist dough.

Spread out waxed paper on your kitchen counter (you can make the paper stick to the counter by putting drops of water down first before you spread the waxed paper. Sprinkle the paper with flour and rool out the dough. Don't handle the dough any more than you have to, it toughens the biscuits to be worked. Pat it out until it is about 1.5 inches thick.

Grease a cast-iron skillet well, and preheat the oven to 350 degrees F. Dip the biscuit cutter into flour to keep the biscuits from sticking to the inside and cut out the biscuits. Put them into the cast-iron skillet so their sides are touching. Brush the tops with melted butter and bake 25 minutes until soft on the sides but done throughout.

VARIATIONS: Use tomato juice instead of buttermilk. They won't rise as high but they'll be reddish and a wonderful flavor.

little gator said...

shameless slf-promotion

www.icanhascheezburger.com only shows a few of its submissions. I've made the first cut and one of mine(from a stock image) is on the voting pages, currently on page 4.

The text begins with "assorted colors.:
actually i htink they've rejected better from me but im still quite pleased.

Please go and vote if you think I deservbe it.

kat said...

Gator, I couldn't find your lolcat. I tried searching the site for "assorted colors" and it didn't come up.....

Maggie, I will definitely try Myra's biscuits. I'll let you know the result!

I was attracted to this cream biscuit recipe because it was so much simpler than the other biscuits that I make, which are also Cooks Illustrated, (their "Mile High" ones that are drop- rather than rolled) which have come to be known as "sex biscuits" around here. As in, they're almost as good as....

They're a lot of work, though, and the idea of a simple, quick biscuit appeals to me (since I grew up on the one-step bisquick kind).