Editor’s note: This is the final Kitchen Scoop column. There is no menu with today’s column.
This is likely the most difficult column I have ever composed. For the last 24 years, I have written to my friends and colleagues through this newspaper feature. Over the years, I wrote about cooking with two toddlers wrapped around my legs; I wrote about cooking for two daughters who decided abruptly that they would no longer eat meat; and I wrote about learning to cook for two when my daughters went off to college.
Then I wrote about learning to cook for one when I got divorced. A whole new way of looking at food and cooking came to me when I wrote the column while dating in my mid-40s.
Then, when I thought I was done with relationships, I met the most wonderful man and remarried. That’s when I started the fun process of teaching him how to cook. All my years of experience were needed to show this man with a simple palate how to love food and cooking as much as I do.
Even though I believe I’m in the best season of my life, it is time to retire the newspaper column. This is my final Kitchen Scoop. It has been a wonderful journey, and I cannot begin to thank you all as you have traveled with me. Beginning next week, you will be on a new journey with food writer Lynda Balslev.
Today’s recipe is for Mona’s Incredible Cheese Biscuits, an old favorite I use when I need a celebratory treat. The biscuits can be prepared ahead and frozen for up to a month. (Just thaw at room temperature and reheat wrapped in foil for 10 minutes or until warmed through, if desired.) They’re also completely delicious eaten at room temperature.
Twenty minutes is all it takes. Enjoy!