Thursday, April 25, 2013


 Santa Barbara Courthouse




The stunningly beautiful Santa Barbara Courthouse is only a couple blocks away from my apartment.  I drive by it several times a day but haven't taken the time roam around it in years.  Santa Barbara is full of beautiful buildings but, in my opinion, the courthouse takes the cake.  It was finished being built in 1929 after it was severely damaged in an earthquake in 1925.  It was designed by William Mooser III and has been called the most beautiful government building in America ( not to brag )  It's the perfect example of the Spanish Colonial style seen in many buildings throughout the city.  You can take an elevator to the "El Mirador" clocktower to get an incredible view of the city! 




Here I am, bundled up and sitting just outside the front of the courthouse.  Enjoying a rare rainy day! 




 Cheddar Cheese and Rosemary Biscuits





I've been a little bit obsessed with rosemary lately.  It grows like crazy all over Santa Barbara so I've been trying to utilize it as much as possible. Cheese and biscuit in the same sentence is always a good thing. Throw in a little rosemary and waahlaa! 


Ingredients

4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon sugar
1/3 cup fresh and finely chopped rosemary
2 1/4 cups grated cheddar cheese
3/4 cup cold unsalted butter
2 cups buttermilk

1 extra tablespoon buttermilk
1 egg




In your Kitchen Aid mix flour, salt, sugar, baking soda and powder, and paprika. Add cheddar and rosemary. Chop cold butter into small squares and then mix into flour until it is a coarse meal texture. Pour in buttermilk and mix until it is a sticky dough. Turn dough out onto a floured surface and knead until it comes together.  Roll the dough out until it is about 1 inch thick.  With 2 /12 inch circular cookie cutter, cut out at biscuits and place on baking sheet. Beat together 1 egg and 1 tablespoon of buttermilk together and brush over each round dough of biscuit.  Stick in oven for 15 to 20 minutes. Take out and let cool. Eat.