Hello biscuit dating
Sweet biscuits had previously been imported from England.
When such sweets achieved a measure of popularity in this country, Belcher and Larrabee, cracker bakers in Albany, New York, imported machinery and methods for baking them shortly after the Civil War.
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Small cakes and delicate wafers were gradually added to the family of biscuits. A kind of crisp dry bread more or less hard, prepared generally in thin flat cakes. In Scotland the usual name for a baker's plain bun; in U. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...
In most English-speaking countries, the traditional definition of biscuit remains. According to the Oxford English Dictionary, the term "biscuit" debuted in the 14th century. The essential ingredients are flour and water, or milk, without leaven; but confectionery and fancy biscuits are very variously composed and flavoured. Etymologists note that by the early 1700s, koekje had been Anglicized into "cookie" or "cookey," and the word clearly had become part of the American vernacular.
But like the expanded demand for food in general, the boom for the cracker industry was made possible by increased incomes and the willingness of people to add new foods to their changing diets." ---Baking in America: Economic Development, William G.
Like cakes and pastries, cookies and crackers are the descendants of the earliest food cooked by man-- -grain-water-paste baked on hot stones by Neolithic farmers 10,000 years ago.
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