I had a realization yesterday, after talking to someone about the site: I missed a blog anniversary last month. I’m not normally into those kinds of things but I feel like blog years are more akin to dog years and seven years is a long time (I have been blogging under this moniker exactly 1/4 of my life- whoa.) I get strange looks from people when I say I started this site in 2007 (6/19/2007 with these black raspberry scones– here’s a good throw back post for you.) It’s never been a full-time gig and frankly, I’d make a horrible full-time blogger (social media and I aren’t really friends/ I’m kind of a closet internet troll, but keep it to myself.)
I’ve since pulled off many of my early post (because I don’t trust that girl with writing recipes) and I had the near fate of naming this blog “berry delicious.” (no, seriously, look at my first post- I even wrote about it.) However, it only took a couple months before I realized what a horrible idea that was and switched it to Naturally Ella (a name not fitting for the site back then, but I can happily say I’ve grown into it.) The naturally came from a store I liked that had a similar title (I just liked the ring of naturally) and the ella from my initials (including my mother’s maiden name.) It’s been quite the journey with many ups and downs (and the occasional cry of ‘delete it all!’- but no worries, my husband keeps me doing that.)
The making of the biscuits are two fold: a bit of a delayed celebration for myself and sending biscuit love to the creator of these bad boys in a time of transition. I’ve met a lot of cool people through the internet (didn’t think I’d ever say that one, especially after trying to meet guys through Craigslist circa 2006- don’t ask) but every day I feel lucky to be running a business with Melissa. Since I can’t physically bring a plate of biscuits over to her new home, I’m virtually doing it because every new home needs a plate of pipping hot biscuits (and because we’ve been known to text for a good 30 minutes about biscuits. I’m fairly certain if we ever get an office space, there will always be biscuits.)
This biscuit is a bit less on the butter (but not on the fat) since her husband wasn’t overly wild about buttery biscuits (I’m still a bit confused by this, but to each his own.) But I think without the grease from the butter, they make the perfect biscuit breakfast sandwich. My tomato and basil plant are going wild right now, so this combo is a daily occurrence (usually a bit simpler, but still there.)
- 1 recipe for Melissa's Biscuits
- 1-2 cups ripe cherry tomatoes*
- 1 teaspoon olive oil
- 2 cups packed basil leaves
- 2 clove garlic
- ¼ cup toasted pine nuts
- ⅓ cup Veg parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Eggs, as many sandwiches as needed
- Preheat oven to 425˚ and prepare biscuits as instructed. In a small roasting pan, toss cherry tomatoes with 1 teaspoon olive oil. Roast while biscuits are baking, until tomatoes are tender and start to burst, 18-20 minutes.
- For pesto: pule garlic In a food processor. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed to thin out slightly.
- Fry, poach, or scramble egg (whatever your preference) and assemble sandwiches with a smear of pesto, a heap of roasted tomatoes and an egg to top.