Last weekend was one of my favorites in recent history. On Saturday, my family drove down for a quick visit to my favorite plant nursery. My mom has good plant juju so I found 3 more plant children to add to my ever-growing collection. Which reminds me, should I do a blog post specifically about my plants? Anyway, good plant juju and the best nurseries on this side of the Mississippi means a super great Saturday.

On Sunday, a few of my friends came over for brunch, making me all kinds of happy and stuff. Hosting people at my house feels like it could be my life calling. I’m in the zone while hosting. I get myself. I understand my abilities and limits. I have crazy to-do lists, clean the house from top to bottom, and make 3 batches of biscuits from scratch – you know, none of the qualities I display on a normal basis, but throw me some guests to host and I’m like HELLO, let me make you a fruit bowl out of 8 different varieties of fruit. Ugh, I love it.

Anyway, I made some mini frittatas (but swapped the ham for turkey breakfast sausage, swapped the parm for sharp cheddar, and swapped the parsley for chopped spinach) and these biscuits. My biscuits did not look half as glorious as the recipe’s looked, but you win some, you lose some. Also, I panicked 15 minutes before guests arrived because it didn’t look like there was enough food for 8 peeps, so I made Kyle run across the street to a diner and pick up breakfast potatoes (what a good sport). Ok so maybe hosting isn’t my life calling after all, but I certainly do love any excuse to hang out with my friends and eat biscuits.