“Isn’t it nice to think that tomorrow is a new day
with no mistakes in it yet?”
Tomorrow is one of my favorite words.
It makes me feel hopeful and excited, it gives me something to look forward to. It makes whatever no good, very bad, perfectly awful things that happened Today lose their power to discourage and hamper.
I like that.
Over the holidays some no good, very bad things happened. Really painful things that crushed my spirit and left my body in a sorry state indeed.
But the thought of Tomorrow helped me.
Because things are always more manageable Tomorrow after a good sleep, a decent breakfast and a cuppa.
Tomorrow brings perspective and gives ruffled emotions a chance to settle down.
Tomorrow gives the opportunity to schedule things like quiet time to journal, meditate, read, or go for a walk.
All things that help us process painful situations better, that enable us to more readily forgive others and ourselves.
Tomorrow also gives us the chance to pick up the pieces of the day before and make something beautiful out of them.
For me that means gathering up the crumbs of a troubling situation and treasuring the good moments, cherishing hope that good moments will return one day.
It’s stepping back and listing all the oh-so-good things I have in my life to be grateful for: a dear man and dear friends who love me, a safe and beautiful place to live, fuzzy baby ducklings that wobble about and make me grin.
And it’s purposely putting some beauty back into the world each day through a kind word or a pretty picture or something delicious like Cranberry White Chocolate Scones.
I’m so grateful for a clean slate every single day, especially now, on the cusp of New Year’s Eve. How wonderful is the prospect of an entire year of clean slates! 🙂
What is one thing you do that helps you redeem a painful situation?
Cranberry White Chocolate Scones Recipe
2 cups flour
4 tsp baking powder
1 Tbsp sugar
1 tsp salt
zest of one lemon
1/2 cup butter
one bar white chocolate, cut in 1/2 inch chunks
1/2 cup to 1 cup dried cranberries
2/3 cup milk or cream
1 large egg
1 egg, beaten (for brushing top of scones)
raw sugar (to sprinkle on top of scones)
- Preheat oven to 450 degrees F or 210 degrees C.
- Stir together flour, baking powder, sugar, salt and lemon zest.
- Cut in butter until mixture resembles coarse crumbs.
- Stir in white chocolate and cranberries.
- In cup whisk together milk and egg. Pour into flour mixture.
- Toss gently with a fork until mixture is just moistened.
- Dump onto lightly floured surface, and mix together with hands just until it holds together.
- Pat gently into circle 1/2-1 inch thick. Cut into triangles and place on baking sheet.
- Brush tops with beaten egg and sprinkle with raw sugar.
- Bake for 10-12 minutes until tops are golden brown.
- Serve warm alone or with butter or lightly sweetened whipped cream.