I mentioned in a previous post I don’t have too many friends that I have physically met and consider true friends. I would say I have 2 real, 110%, geniune friends. Friends I would take a bullet for, break the law for, cry for (I have for both) and be absolutely devastated if any harm came to them. They are more like family to me.
Andrew has been my best friend for 12 years and 6 months. We have a strong bond and he is always there to give me an un-bias opinion. He is like the brother I never had and I refer to him as my brother too. We don’t talk everyday on the phone but when we do it’s a good 2-4 hours of talking. We have been through junior high, high school and all that comes along with those crazy years. My senior year I went through some drama and lost every single one of my friends. NO JOKE. I only had 2 friends that kept with me and didn’t believe the lies that were spread about me. I married one of those two and the other was Andrew. I love him so much and thank God for having him in my life. He keeps me grounded when problems get to me.
Then there’s my wonderful, brain-sharing, sister-from-another-mister Megan who I’ve known for the past 4 years. When I moved to Hawaii I was 18, a newly wed, un-employed, friendless and scared. I have never been away from my mom and dad for more than a week. I was now venturing off to pebble in the middle of the ocean with my Infantry husband. I joined an online group and talked with Megan a couple of times through messages and Yahoo! IM. We met at Chili’s in Mililani, HI about the 24th of February 2004, my first thought was… “Woah, she’s tall.” Her first thought… “I don’t want to meet her in a dark alley.” HAHA! We were in-separable for the remainder of my time on the island. I was there when she had her beautiful daughter Layla, she was there on the nights I’d cry missing Noe who was in Iraq, she would drive to my apartment down a winding, dark-as-an-abyss road to go and hang out with me. She would call me after work and ask if I wanted a steak for dinner. She was there when Noe came home from his second tour of Iraq. She was there when I needed to get away and shop or just hang out at her house. She is an amazing person that I love with all my heart.
When I saw that we were making pecan biscuits, I thought “Megan likes pecans in her pancakes.” Then I marked the calendar for the posting day and realized it was on her birthday. How flippin’ awesome is that?? These biscuits rock! Not too sweet but you could add honey if you want it sweeter, that’s what I did because my Megalicious is a sweet heart down to the core. Happy Birthday Megan! I love and miss you tons!
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Pecan Sour Cream Biscuits
(Makes about 12 biscuits)
2 cups all-purpose flour (or 1 3/4 cups all-purpose flour and 1/3 cup cake flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup (packed) light brown sugar
5 tablespoons cold unsalted butter, cut into 10 pieces
1/2 cup cold sour cream
1/4 cold whole milk
1/3 cup finely chopped pecans, preferably toasted
Getting Ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-inch-diameter biscuit cutter and line a baking sheet with parchment or a silicone mat.
Whisk the flour(s), baking powder, salt, and baking soda together in a bow. Stir in the brown sugar, making certain there are no lumps. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between– and that’s just right.
Stir the sour cream and milk together and pour over the dry ingredients. Grab a fork and gently toss and turn the ingredients together until you’ve got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick gentle kneading– 3 or 4 turns should be just enough to bring everything together. Toss in the pecans and knead 2 to 3 times to incorporate them.
Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour, pat the dough out with your hands or toll it with a pin until it is about 1/2 inch high. Don’t worry if the dough isn’t completely even– a quick, light touch is more important than accuracy.
Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of the first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working with them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits ca be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting– just add a couple more minutes to the oven time.)
Bake the biscuits for 14-18 minutes, or until they are tall, puffed and golden brown. Transfer them to a serving basket.