“Colors shone with exceptional clarity in the rain.
The ground was a deep black,
the pine branches a brilliant green,
the people wrapped in yellow looking like special spirits that were allowed to wander over the earth on rainy mornings only.”
I don’t know of anything more luscious than rain after a drought.
We’ve had a terrible drought here in Southern Queensland. The normally green hills and valleys of our farmyard have withered and burnt away to bare dirt and brittle, brown grass. Farmers are having to sell off or give away their stock because there’s no water or feed for them. Some have no choice but to kill them. Fields are barren and hay prices have sky-rocketed. Just looking outside makes me thirsty, and I’ve had to go to my gardens every day to remind myself what green looks like. It’s a difficult time for those living off the land.
But this weekend it rained. Beautiful, gentle, exquisitely wet rain. I couldn’t bear to turn on music or movies for I just wanted to listen to it falling on our tin roof, a steady dance reminding me that all was not lost. That maybe, just maybe, we will have a reprieve.
And of course I had to walk in it.
It seemed like everything had grown an inch or two since the rain arrived. The bok choy had turned from wilted to perky, its leaves tall and strong, its heart a collection of rain drops and new buds.
Coffee Chocolate Cream Scones
makes 8 scones
2 cups plain white flour
1/4 cup white sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate, cut in pieces
1 1/4 cups coconut cream (or heavy cream)
2-3 Tbsp instant coffee granules
1-2 Tbsp milk (for brushing)
1 Tbsp raw sugar (for sprinkling)
- Preheat oven to 425 F (250 C)
- Whisk together flour, sugar, baking powder, salt, and chocolate.
- In small bowl stir together coconut cream and coffee granules until granules dissolve and cream is soft brown.
- Add coconut cream to flour mixture and stir gently until well-incorporated.
- Knead gently in the bowl, just until mixture holds together.
- Turn out onto floured surface and shape into circle 1-inch thick.
- Cut into 8 wedges and place on baking paper lined baking sheet.
- Brush tops with milk and sprinkle with raw sugar.
- Bake 15-20 minutes until tops are browned and sides not doughy.
- Serve warm or cold with butter.