Taking Stock

Taking a page out of Sydney's daybook. Check out her blog today. It was my first blog love. And still is.

Taking stock + a recipe for you. Because it's about damn time I got a little more culinary and because these scones will literally make you scream.

scones combo

Making: a lot of lists. as always. stuff we need to get done. stuff i want to do together. stuff i want to make people for christmas. places i want to visit in 2015.
Cooking: (hopefully) a recipe out of our The Kinfolk Table cookbook this weekend. if we have all the ingredients in our cupboard and all the motivation.
Drinking: white zinfandel with icecubes and mario kart last night at 11pm. the ways in which we can still spend time together and john can unwind from work are resulting in me doing a lot of weird crap. worth it though.
Reading: romans. the last of amy poehler's book because i accidentally forgot about it. and a little of my philosophy book from college because i miss all those beautiful times of thinking.
Wanting: a food processor. so i can make these scones regularly. a dream job. ha about that last one.
Looking: to the future. perhaps a little too much.
Playing: a lot of over-zealous games involving out-of-breath running with Glas. the things we'll do to exhaust him.
Wasting: time on Pinterest, dreaming of hair cuts and Norway.
Wishing: my kitchen would paint itself. i just want to start in on a breakfast nook.
Enjoying: the HECK out of Taylor Swift. Cue incredibly appropriate SNL sketch
Waiting: for all the vegetables i've eaten this week to kick in. for every 5 carrots, i can run a marathon, right? loooooooool.
Liking: wearing the same sweater every day. i think only my dog has noticed so far.
Wondering: if any of you want to come over and do my dishes. just kidding, i'd totally recruit you to help paint my kitchen instead.
Loving: this pair of pajamas. not sure why they're a million dollars, but i'm a sucker for a solid pajama suit. a good cup of morning coffee deserves the right outfit to drink it in.
Hoping: I can somehow scrap together a full-ish portfolio. still applying to design schools.
Marveling: at december. at the way our home feels perfect on a saturday when there's so much chaos everywhere. how when we're both home it just feels like a sanctuary.
Needing: the gospel.
Smelling: my second cup of trader joe's gingerbread coffee, sitting to my right. shout out to my endlessly kind mother-in-law for bringing a can of that to me on thanksgiving.
Wearing: my husband's sweatpants. because I am that wife that lets him wash his own sweatpants, and then give them to me to wear.

bed
tray

Following: the sales on DSLR's. i'm gonna need to bite the bullet someday soon. not this month, though. gotta pay those bills, ya'll. can i get an amen?
Noticing: that it's already 2:13 pm. i'm behind schedule on reading, kissing my dog 100 more times, taking a walk in this rain-snow, and painting my nails.
Knowing: i have like 16 more days being 22. these twenties are flying by. here's to growing up in ways i want to, and refusing to in ways i don't. what'll it be, 23? maybe some private hopes and dreams will unfold, in their partial, unpredictable, atypical ways.
Thinking: about our up-coming train ride south to see my dear little grandma. can't wait to smell bad and laugh at weird conversations we overhear the amish people having and spend nearly a week with all of my siblings. (you too, mom and dad!) i also can't wait to mock the crap out of florida, the state i will never understand. i really love my grandparents though.
Bookmarking: some coffee i plan to order with christmas money. currently debating between regular (grand rapids, mi) and heart's stereo (portland, or).
Opening: our christmas playlist on spotify and enjoying rihanna's diamonds being on there from a hilarious joke i played on john a year ago.
Giggling: preemptively at SNL tonight.. yeah James Franco! can't wait to not understand the political sketches but still laugh really hard anyway.
Feeling: really proud of my brother. not sure if you're reading this. but we so proud of you. he just got a job in NH, inspiring others and giving wisdom. he's a genius and is gonna kill the crap out of that job.

us

Oat Nut Scones with Chips and Maple Glaze (recipe adapted from The View from Great Island)

For the Scones:

  • 1 1/4 cup flour
  • 1 cup oat flour (we actually did a mixture of white flour, whole-wheat flour, and oats)
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1/4 cup MAPLE SUGAR (we used brown sugar)
  • 1 stick (8 Tbsp) cold unsalted butter, cut in chunks
  • 1 egg
  • 1/2 -2/3 cups cold buttermilk
  • 2 tbsp maple syrup
  • 1/2 tsp maple extract
  • 1/2 tsp vanilla
  • 1 heaping cup walnut halves or large pieces
  • Chocolate chips

For the Glaze

  • 1 heaping cup powdered sugar
  • 2 Tbsp maple syrup
  • 1/8 tsp maple extract or flavoring
  • milk or cream to thin
  • chopped walnuts for topping
  1. Set the oven to 400F
  2. Put the flours, salt, baking powder, baking soda, and sugars into the bowl of a processor and pulse to combine.
  3. Add the cold butter and pulse for about 30 seconds until the large chunks of butter are incorporated and the mix is grainy.
  4. In a liquid measuring cup beat the egg, and then add the maple syrup, and extracts. Then add enough cold buttermilk to bring the liquid up to 1 cup.
  5. Add the walnuts to the processor, and then, while you are pulsing the machine, pour the liquid into the dry just until it starts to come together. You may not need all the liquid. Add your chocolate chips last. Pulse just enough to mix them through.
  6. Transfer the dough to a floured surface and bring together into an 8 inch disk. If it is VERY wet, add a little more flour. You might need to knead it once or twice. Cut the disk into 6 scones and lay them carefully on a silicone or parchment lined baking sheet. The dough will be wet, almost like a drop biscuit consistency. Don't be tempted to add lots of flour to firm it up, just form the disk and slice.
  7. Put the tray in the refrigerator or freezer, if possible, for 15 minutes, while you clean up.
  8. Bake for about 18-20 minutes until firm on top and lightly browned. Cool them on a rack while you make the glaze.
  9. For the glaze, stir or whisk together the powdered sugar, the maple syrup, and flavoring, with enough milk or cream to thin it to spreadable consistency. Add more sugar if it gets too thin.

A dear friend and I made these Friday morning. Our husbands just began working together a few weeks back, and it's created the best thing ever. She welcomes me over every so often and I get to hold her precious dumpling baby and drink coffee and chat with her about life. The recipe doesn't call for it, but I recommend sharing these with a friend. They become exponentially more rich. Enjoy. You won't forget the scones, nor the conversation.