use real butter

Recipe: extra-flaky southern buttermilk biscuits

…that use real butter was a little glitchy on Saturday. That was because Mr. Awesome and I were moving my entire online existence to a new commercial server, to better serve you, my beloved readers. There are apparently a lot more of you than we had originally anticipated and the old server was buckling under the weight of the traffic. The old blog address should have an automatic redirect to the new and improved and rightly proper domain: userealbutter.com. Permalinks and the like have been fixed on this end. Feeds have been updated, although it will probably take Bloglines a little while to update their feed… Google Reader has done so already. If you link to use real butter, you may want to update to the new address (userealbutter.com). Otherwise, I hope all changes on urb are relatively transparent for you.

Recipe: pistachio macarons

I seem to be taking a bit of a risk blogging tonight. We have crazy wind storms raging around us, shaking our house and flickering our lights. Actually, our power went out last night right after my post, so I was lucky to hit the Submit button when I did. We’ve had several power dips throughout the day already. That and my right shoulder is jacked up for whatever reason, so hanging out on the computer isn’t such a good idea (at least not for long).

The power dips didn’t matter too much today because I was making Chinese dumplings. It’s something we eat every New Year (both western and Chinese new years). I made both the pork and shrimp fillings and cooked them into potstickers and steamed dumplings.