Bear and I are continuing our oh-so-relaxing holiday at home with popcorn and movie nights and coffee dates in town. We’ve been sleeping in too, and that’s been heavenly. One of the things that makes me smile every day is Bear bringing me my morning cup of tea. Yesterday he spoiled me rotten by bringing me breakfast too! As the wind raged outside we were cozy under a feather bed, sipping cuppas, eating homemade bread topped with fresh tomatoes, and reading good books. Pure bliss, I tell ya. 🙂

My friend Tom sent me a box of new books to read, and I’m thoroughly enjoying this whodunit written by JK Rowling under the pseudonym Robert Galbraith.

The Cuckoo's CallingIt was downright chilly and windy yesterday, so I had to bundle up a bit for my late afternoon hike. It felt so wild and wonderful out there, the cold turning my cheeks red as I headed into the bush with Luna.

Each day I find new treasures and this day was no different. I love these new pink spires blooming next to tiny purple orchids.

pink wildflowerMy artist friend Leslie has me on the lookout for a kangaroo skull to use in a piece she’s creating, so now I’m seeing bones all over the place! I think they are amazing things, especially bleached white by the sun, looking like their own pieces of art in a woodland setting.

bleached goat bones

But it’s the colors that charm me most. Great swathes of yellow in a sea of green with little pops of red, purple, and blue.

wild zinnias in AustraliaOur comfort food treat this week was scones, fragrant vanilla oat ones topped with maple cream, plump cherries, and a scattering of pomegranate arils. Scones are lovely any day, but on wildly stormy dark ones, they’re perfection.

scones with maple creamWhat is your favorite treat on a blustery day?

Vanilla Oat Scones

Ingredients:

1 1/4 cup whole grain flour
1 cup oat bran
4 tsp baking powder
1 tsp sea salt
1 Tbsp sugar
1/2 cup butter
2/3 cup milk
1 large egg
1 Tbsp vanilla
1 egg beaten (for brushing scones)
raw sugar

Directions:

  1. Preheat oven to 450 F (240 C)
  2. Stir together flour, oat bran, baking powder, salt, and sugar.
  3. Add butter and cut in with fingers or pastry blender until mixture resembles coarse crumbs.
  4. In cup, whisk together milk, egg, and vanilla. Pour into flour mixture and toss gently with a fork until well incorporated.
  5. Dump dough onto well-floured surface and knead lightly just until dough comes together. (If dough is too wet, add more flour.)
  6. Press into large circle about 1-inch thick. Cut into wedges and place on baking sheet covered with baking paper. Brush tops with beaten egg and sprinkle with raw sugar.
  7. Bake for 12-14 minutes until scones have risen and tops are golden brown.
  8. Serve warm with butter or maple cream and cherries.

Maple Cream

Ingredients:

2 cups heavy whipping cream
1 tsp maple extract
2 Tbsp maple syrup

Directions:

  1. Beat whipping cream until soft peaks form.
  2. Stir in extract and syrup.
  3. Chill until ready to serve.