804foods

Today I went to Early Bird Biscuit Co. on Robinson Street in the Fan of Richmond, Virginia. It is right by the Virginia Museum of Fine Arts and is in a cute and ~trendy~ area of Richmond. While there, I got the buttermilk biscuit and an iced almond milk latte. The biscuit has a perfect crust on the outside and is fluffy on the inside (almost like an angel food cake). When I first tried it, I was expecting the biscuit to be sweet, but it was a bit salty. Although that was not expected, it was great surprise! Paired with their homemade jam, the buttermilk biscuit hits the spot. Today, they gave me raspberry jam with the biscuit but, other days, I have had strawberry, grape, or even blackberry jams. The mixture of sweet and salty is a perfect combination. Along with these amazing biscuits, an almond milk latte really hits the spot. The latte is not too sweet or too bitter and tastes amazing. In conclusion, I strongly recommend Early Bird Biscuit Company (open Tuesday-Friday from...

A few weeks ago, my grandmother and I made some spanakopita, which is a spinach and feta cheese filling wrapped in filo dough. This spinach pie is a traditional greek food which can be bought frozen, but I really enjoyed making these and thought I would share the process. Ingredients: 4 onions (diced) 2 lbs. feta 4 lbs. spinach (drained in a cheese cloth so the filo won't get soggy) 8 eggs 3 tbsp. butter filo dough The mixture: Put the drained spinach in a bowl with the feta and onions. Pour the eggs in the mixture and stir/fold until it is combined. Forming the Spanakopita: Cut the filo dough into strips about the width that you would like your spanakopita. Place three sheets of filo down one at a time, brushing with butter between each layer (for a more flaky spanakopita with a thicker shell, put 4-5 pieces of filo down still brushing with butter between each sheet. Place about 1-2 tbsp. of the spinach mixture on the filo. Begin folding the filo ...