Rixosous

The menu is cheering

This afternoon's dance event was one of those mixed joys: I went out just for fun, but it turned into advertising, which is professionally good but made guys scared to dance with me.  I hate that tradeoff.  And while the drive back was fine, with minimal snow and occasional glimpses of sunshine, the drive back was slow and nasty in a snowstorm.

I had dinner with the band before heading home, since we do a lot of business together and wanted a chance to chat.  We went off to a diner which had one of those diner menus that covers a wide range of cuisines and every meal from breakfast to dinner.  But it was a bright-pink menu insert that caught my eye:

Sautés Specialties

I wouldn't make fun if it if that were the only error, but inspecting the dishes listed below just got funnier and funnier.

Biscuits with Aunt Mildred

When I stay at my Aunt Mildred's, I make biscuits.  Not always, but enough times over the years that I have a small collection of pictures of myself making them in her kitchen down in North Carolina.

Aunt Mildred is actually my great-aunt, one of my maternal grandfather's twelve brothers and sisters.  With that size family, the generations get a bit skewed, so she's actually only about ten years older than my mother.  I stayed with her and her husband, Hubert, for a couple of weeks when I was a toddler while my parents were relocating from New York to Dallas, and off and on as a child and teenager.  I've only been back a few times as an adult, most recently over the last few days for a family wedding.  And I wanted to make biscuits, and to get the recipe while I had the chance.