Damon Lee Fowler

Thanks to a move across three states, all the usual upheaval that goes with it, and a few unexpected wrenches thrown in along the way, we're still adjusting to our new home and life in Virginia. The consequence is, that my holiday baking has gotten a very late start. While that's probably not a bad thing for my waistline, it hasn't helped my spirit.

Yesterday, however, at long last I finally tied on an apron, got out the mixer and processor, and began my baking ritual with a batch of Christmas Cheese Stars.

That's just cheese straws with a little bit of a holiday spin that happened completely by accident. Read More 

Of all the Christmas goodies that hosts and hostesses have traditionally laid by for drop-in guests during the holidays, cheese straws speak closest to my heart. Called cheese “biscuits” in nineteenth century manuscripts and community cookbooks, they’re not to be confused with the cheese-flecked baking powder bread popular today: back then “biscuit” was still being used (as it still is in Britain) in its older form to designate a crisp cookie. Read More