Egyptian Biscuits

When I was 5, my best friend was a girl named Nadia. Nadia was from Egypt; her parents worked in the Egyptian Embassy downtown. Sometimes, after school, I would take the bus to Nadia’s house. One day, as a snack, her mom made us biscuits.

Here’s what I knew about biscuits: the mix came in a big yellow box, you added milk, stirred it up, ate a bunch of dough, cut the rest into circles, and then baked. The results would be fluffy, lumpy, and delicious. Biscuits.

Nadia’s biscuits were nothing like that. They weren’t lumpy at all, and instead of being fluffy inside, they had thin layers you could peel apart. They were magic. I went home and demanded my mother learn how to make these Egyptian biscuits. My mother, bless her, did research, searching for the recipe which would yield the results I’d described. Nothing. Finally, she called Nadia’s mom to ask.

They were Pillsbury. The kind that came in a tube.

Despite this revelation, we remained a Bisquick family. Nowadays, I also use Bisquick, if I’m not in the mood to bake from scratch.

But every once in a while, I bite into a Pillsbury biscuit, and it always makes me think of Egypt.

we still call them Egyptian biscuits I'm sorry about that Egypt nadia moved back to Egypt the day I turned 6 I hope she's had a good life kelly writes at night

thonu:

Teaser: Plougrescant - La Maison du Gouffre, das Haus zwischen den Felsen in der Bretagne

Gestern sind wir auf dem Weg zu “Le Gouffre” – dem Schlund – an einem der meist fotografierten Sujets der Bretagne (laut Reiseführer) vorbeigekommen: La Maison du Gouffre - dem Haus zwischen den Felsen. Da konnte ich die Finger einfach nicht von der Kamera lassen.

Eine kleine Geschichte zum Haus, gibt es in meinem Hauptblog zu lesen.

(via sharpless)

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