{"id":23059,"date":"2022-02-27T13:43:59","date_gmt":"2022-02-27T18:43:59","guid":{"rendered":"https:\/\/acornabbey.com\/blog\/?p=23059"},"modified":"2022-02-27T13:46:45","modified_gmt":"2022-02-27T18:46:45","slug":"country-comfort-food","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=23059","title":{"rendered":"Country comfort food"},"content":{"rendered":"
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Biscuits are a misdemeanor. Fried biscuits are a felony.<\/p>\n

The fact that it’s February is justification enough for comfort food. But the parlous condition of the world at the moment, with Putin (hopefully) knocked back onto his heels in Ukraine, is even more justification. Pinto beans, biscuits, and slaw are a Southern staple. Onions are always served with pinto beans. Danish Havarti is not exactly a Southern staple, but it’s a comfort food that goes ever so nicely with beans, slaw, and biscuits.<\/p>\n

I was surprised to learn that not all Havarti comes from Denmark. I buy it at Trader Joe’s. I need to check on the source, but it’s possible that it comes from Wisconsin or Canada. According to the Wikipedia article<\/a>, Havarti is a staple in Denmark, where 17,000 metric tons are produced each year. I can certainly testify that, in Danish hotels (which don’t necessarily reflect the kitchen tables of the Danish population), the breakfast buffets always include huge loaves of Havarti, mounted on a rotating-wire device for slicing.<\/p>\n

Fry your biscuits in (what else) an iron skillet. I shortened the biscuits above with butter and fried them in olive oil.<\/p>\n","protected":false},"excerpt":{"rendered":"

Biscuits are a misdemeanor. Fried biscuits are a felony. The fact that it’s February is justification enough for comfort food. But the parlous condition of the world at the moment, with Putin (hopefully) knocked back onto his heels in Ukraine, is even more justification. Pinto beans, biscuits, and slaw are a Southern staple. Onions are … Continue reading “Country comfort food”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-23059","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/23059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23059"}],"version-history":[{"count":6,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/23059\/revisions"}],"predecessor-version":[{"id":23066,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/23059\/revisions\/23066"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}