Keeping a planner and handwritten to-do list (as opposed to emailing myself multiple messages at 1 and 2 am) were two of my 2018 New Years Resolutions. I can’t tell you after managing these goals for three months how satisfying it is to check off an item on this list. I felt the same adrenaline rush after my friends visited, and I checked two places off my Triangle Biscuit Tour 2018 list. Granted, this to-do list isn’t directly helping me get any closer to that pesky PhD, but y’all, it’s allowing me to remain semi-sane during the tumultuous dissertation/job market stage of my program.
This week was weird, but in a good way. I did not count down the days until the weekend, and I did not breathe a sigh of relief when I woke up Friday morning. If you’re thinking that I must have had a fabulous week in the windowless abyss that is Hamilton Hall (sidenote: if you don’t go to UNC, look it up online-I would bet *a small sum of money* that your office sucks less), you’d be incorrect. The cause for my appreciation of the workweek was my friends’ visit to Chapel Hill. They arrived early Tuesday morning (like 1:00 am early) and left this morning, and y’all, they drove 18 hours from Dallas just to hang out with me in the dead of winter. Friendship goals, amirite?
Just like any good staycationer, I used my friends’ visit as an opportunity to explore the Triangle food scene and begin my 2018 Triangle Biscuit Tour. This week, I had the pleasure of trying two delicious biscuits at Rise Carrboro and LaPlace Louisiana Cookery (in Hillsborough, so technically not the Triangle, but it’s close enough). We had a blast and made the most of our days together.
I promise I do cook and bake food without alcohol, but I thought I would continue the trend and post another one of my favorite recipes that also happens to include beer. Could you make truffles and bread without beer? Sure, I suppose. But the beer just takes this bread to the next level. Unlike last week’s post, this recipe is one that I make on a regular basis. Beer bread is technically a “quick bread,” which means you can let the beer act as a leavening agent and save time waiting for the bread to rise. I love making a fancy loaf of homemade challah as much as the next person (because I am a challah-back girl, ya feel me?), but I do not always have the time to devote to bread making.