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Joanne Rathe/Globe Staff
In his Acton kitchen, under photos of his children and grandchildren, Jim Willis takes care with his biscuits.
When Willis needs the taste of South Carolina, he and his wife, Barbara, prepare a dinner that begins with pickled shrimp, which he nibbles on as they fry chicken and shape biscuits.
Like many dads of his generation, Willis, 74, a father of two, left the responsibilities of the kitchen to his wife, until he had some time on his hands.
Since retiring from his job as a chemist at Waters Corp. in Milford a year and a half ago, the dad has taken over the shrimp pickling, biscuit making, and other tasks.
Willis cut butter into the flour for his biscuit recipe.
He is careful not to warm up the dough too much with his hands.
A recipe from the “Better Homes and Gardens New Cookbook” producedsthe best results — a tall biscuit with a flaky interior.
A light flour coating on the chicken prepared by Barbara produces a crispy but delicate crust that doesn’t overpower the just-cooked, moist interior.
Pecan pie completes the meal.
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