Happy 2011! John thinks this is a stupid year. He says 2010 was exciting because it was the start of a new decade, and 2012 is exciting because it is an election year, and 2011 is just lame. I think 2011 is awesome because 11 is my favorite number. And since 11 is such a great number and it is the start of a sparkling new year, I am going to make some lists. Like resolutions, but not.
5 things I need more of in my life this year:
- Blogging! My goal is once a week.
- Friends in DC. John and I always feel like it is creepy and weird to ask someone for their phone number.
- Vegan and gluten-free baking. It is time to expand my baking skills into new territory.
- Exercise and fruits and veggies. Cliché but true.
- Adventures. I would love to explore this new area we are living in. There is the Chesapeake Bay, Blue Ridge Mountains, all sorts of stuff!
5 things I need less of:
- TV. Period.
- Naps. Some of you may laugh or roll your eyes, but I found myself taking way too many naps last year instead of being productive. Instead of napping, I can blog, or exercise (see list 1).
- Parking and traffic tickets. These are such an infuriating waste of money.
- Meat. I feel so much better about my food choices when they contain less meat and I got out of that habit last year.
- Excuses. No more!
Although these pinwheels are in violation of List #2 (they are meaty), they are so delicious and would have been perfect for a New Year’s Eve party if I had gotten them up in time.
I have to give a shout out to my best friend for these, because her mom made them when we were growing up. I was always excited to see a plate of them on her counter and they wouldn’t last long once I had shown up.
Sausage Pinwheels
1 recipe for The Best Biscuits
3/4 lb bulk sausage
Mustard for dipping
- Preheat oven to 425° F.
- Roll the biscuit dough out to a 10×20 inch rectangle about 1/4 inch thick.
- Thinly spread the sausage out onto the dough leaving a clean 1 inch border on the long side away from you. To do this, I grab a hunk of sausage and flatten it between my hands, then I lay it on the dough and push it around until it is thin and touching the other hunks of sausage.
- Roll it up into a log and pinch the seam. I cut the log in half and put one half in the fridge while I worked with the other half.
- Slice the log into 1/4 inch slices and place on an ungreased cookie sheet.
- Bake for 12-15 minutes until golden brown.
