“You’re a bit subversive, aren’t you?” said my husband with a twinkle in his eye when I told him about my plan to hold Bisquick Day.
“Who? Moi?” I said in disbelief.
Well, maybe a little subversive. But I’ve got to say it stuck in my craw early in January when a West Coast blogger made a crack about Rachael Ray using Bisquick on another site.
Now, let me say that I am no big fan of Rachael Ray. I don’t even know if she uses Bisquick. But it was a slap in the face to a third blogger and a not-so-nice comment all around.
I don’t like that. I always cheer for the underdog. Don’t mess with the underdog in front of me.
(Let’s get one thing straight about Rachael Ray, too: I might not cook the way she does. Well, I might sometimes. But I would never say EVOO instead of extra-virgin olive oil. I used the term “yum,” but never “yum-o.” I give her credit for teaching people that good-tasting food need not be hard to make. End of subject.)
As for Bisquick, it has saved my derriere more times that I can recall. When I was a very poor college student, holding down several jobs and struggling to pay the rent and go to a Big Ten university, I always kept Bisquick on hand for the days before payday, when I had no money for baguettes or bagels. (Those were my heavy carb-eating days). I made biscuits and that got me through.
My husband makes dumplings with Bisquick so we always have some around. From time to time, I use it, especially for quick desserts.
March 15: Le Jour de Bisquick
In the comments following yesterday’s post, we’ve sort of joked about having Bisquick Day, a day when we make something using this 77-year-old product, photograph it and share the recipe with readers.
I hearby declare March 15 Bisquick Day. Your challenge, fellow bloggers, is to make something either up-market or down-home with Bisquick (or any other pre-made mix, even one you mix yourself).
If you want to participate, e-mail me by March 10 and I will prepare a post on March 15 that offers a link to your sites. Specify which category — up-market or down-home — your recipe falls into. You can share the name of your recipe if you like, or it can be a surprise.
As for moi, I plan to find some way to incorporate Bisquick into a classic French recipe.
Or, maybe I will make something I can stack and tie.