During Finals One Orders a Lot of Pizza.

Not much exciting going on in my food world other than the revelation that, if Mellow Mushroom delivers to your area, you should always order from them in place of Domino's or Papa Johns. The medium 14" pizza I had delivered to my place the other day is the same size as a Domino's large and cost me a mere $13.69. Taking into consideration the five fresh toppings decorating my Kosmic Karma and the fact that the crust is made with spring water (!!!!) and a mix of whole wheat flours, a Domino's pizza that would surely cost as much and would never include fresh spinach and pesto seems paltry in comparison.

Ode to a Biscuit

The Bluegrass Grill and Bakery is tucked into an inconspicuous corner of the Glass Building on Second Street. It serves up hearty three egg omelets and makes all its breakfast pastries in house. I have dined there twice. On the first occasion, I and the lovely Ms. Julia Schumann indulged in the more starchy offerings--I with the honey wheat pancakes and she with the French Toast. The pancakes were the size of 7 inch vinyls and made with buttermilk--a delightful combination of hearty texture (whole wheat grains) and fluffy satisfaction (the acid in the buttermilk reacting with the baking soda--a leavening agent.) Topped with strawberries, butter and real maple syrup, my pancakes were an experience worth returning for and the next day I did exactly that. This time, however, i set out intent on tasting the three-inch tall biscuits I had seen the day before.

I ordered my biscuit alongside a cheddar cheese and sausage omelet and a side of cheese grits. (A heart healthy breakfast...) The grits and omelet were fine but the biscuit...oh the biscuit. It was, as I have mentioned, three inches tall and endearingly lopsided. At some point in the baking process it had reached a point where it could no longer support a vertical climb and veered off to the right like an extended jack in the box. What's more, this biscuit was made with a good portion of whole wheat flower and looked like a scrumptious nugget of earth. Steam fogged my glasses as I broke the biscuit in half and spread butter atop it's cloud-like layers of buttermilk pastry. I liberally drizzled each half with honey before the first bite, which once taken, resulted in my most cherished of masticatory sensations--when what you are biting into is so thick and airy that a condensed version of it ends up stuck between your front teeth and your upper lip. There is, in my opinion, nothing more indicative of true comfort food than the need to swipe away food lodged in said space with a thorough sweep of the tongue.

The impression this biscuit made on my taste-buds was otherworldly. So, I leave you with a little haiku, the form and content of which is intended to express my serenity and contentedness in having had the privilege to eat such a glorious feat of American cuisine.

three inches giant
broken in two, honey topped.
I eat all of you.