THE STATE OF THINGS + BUTTERMILK BISCUITS

 

My mind is ravenous and whirring, whirring, whirring. After weeks of sitting with a fire under my feet, I want to stay up forever and digest it—sending it from my feet, through my bones, out of my heart and onto the page. It comes in waves. That's writing for me, analogous to water: tepid, still, quiet for days or weeks on end. Then, as if tectonic plates are shifting beneath the ocean, a storm of waves brews with abandon and writing becomes near-compulsory. There is no way through the mire of my thoughts except to digest them through pen or keyboard. Where material comforts fail, writing becomes a soothing companion in times of impermanent change.

Of late, my day-to-day experiences are all to do with moving. Shifting between feeding baby goats in a perma-squat position to finding myself embracing a liberal amount of extroversion. From discerning the unknown months that lie ahead to practicing my stick shift driving on Vermont's winding roads. It's all happening, as Penny Lane says. The immensity of life's potential feels spiritual at times, cumbersome at others. I am currently experiencing the former, primarily, with doses of the latter. I have been spiritually grounded and uplifted. Funny how that works. 

Keeping perspective is a choice—one I often fail to choose, in truth. This go 'round, I am opting to be peacefully aware of life's ephemerality. This new outlook is no doubt informed by bearing witness to life and death on the farm. Speaking of things that come and go: buttermilk biscuits.

Buttermilk biscuits and slow coffee alongside my husband are the trappings of my perfect day. Total comfort. Comfort in the form of liberal pours of maple syrup and warmed honey, of a memorized recipe, of fat and acids mingling. While these photos and this day were many moons ago, in a place we no longer live, the sentiment of a small and intentional experience remains with me. These days I am delighting in a day-old goat learning to drink milk properly. Soon enough—be it here or there—I am sure to be delighting in buttermilk biscuits.

I use Local Milk's recipe for buttermilk biscuits. Sometimes I adjust the ingredients, but not often because it's a really good recipe. Hence why I am forgoing my own recipe. Just make hers!


—S