What your eyeballs are peeping right now is the absolute fist bumpin’ truth. Fish tacos wrapped. in. buttermilk. biscuits.
Now, I can’t actually take credit for this 8th wonder of the world, as someone already doth created this masterful recipe for the annual Pillsbury Bake-Off. Well, the insanely popular event kicked off again yesterday and, as you know, I write for Tablespoon, which is General Mills, which is Pillsbury, which I know you’re like YAWN, blah blah blah. Anyway, I got to pick an old recipe to help promote it, so of freaking course, when I caught but a mere glimpse of these fish tacos wrapped in BISCUITS, my head fell off its hinges, rolled down the street and into someone’s flower bed.
And I have to say, they did a really nice job with the flower bed arrangements. Like with color, and having the taller ones in the back and the shorter ones up front. And black mulch which is always my favorite. And cute little bricks bordering the bed making it all manicured-like.
Hey, Julie! I’ve been watching your instragrams and tweeties from the bake-off. Tell me, have you gotten to touch Martha’s hair yet?! And oh! What about Lucinda Scala Quinn? TELL ME YOU’VE TOUCHED HER EYEBROWS.
Here’s that full story and recipe, biscuit fish taco lover boys and girls.
But wait! THERE’S MORE. (I’ve always wanted to say that.)
You know my obsession with all things pesto right now. I’m seriously about to make a pesto quilt for my bed and eat through it over the coming months.
I’ll brush my teeth before I fall asleep though.
Can you even begin to guess what’s in this pesto? Ohhhh I can’t wait to see the look on your face when you find out! I bet you don’t even have the slightest IDE–oh, the title. Right.
You should make this before my head falls off again. Here you go, asparagus pesto pasta obsessed lads and lassies.