Just so you know, the two pieces of that title are not meant to be related – even though as you read along, I suppose you could construct an argument where they would be……… And, please notice that there are two new pictures on my slide-show (thanks to Bill, of course!)
Some days I wonder where my resolve to keep at this blog comes from. Inspiration can come from the most uncommon sources…. For example, today I remembered a book I stumbled upon about 10 years ago entitled, When All You’ve Ever Wanted Isn’t Enough. I never read the book but the title (continues as “The Search for a Life that Matters” and was written by Rabbi Harold Kuschner) resonated with me and I have continued to ponder this idea as I found myself exactly in that position, vocationally, that is. As my life progressed and I got OLDER, QUICKLY, I developed this nagging dread: Yikes, I need to make up for lost time if I’m going to cross everything off my bucket list before I’m gone!!!! With this vocation, however humble, inconsequential, and perhaps useless to others – I can truly say that every time I sit down to write here, snap some shots, spend hours upon hours researching topics like, maple syrup, caramel, and cooking with Lavender, as I have today, I am, at this point in my life, doing exactly what I wish to do! I have to say, this is a huge validation and happiness to me, and in spite of the fact that my kids think what I write about is stupid, I am truly enjoying myself. Next step along this road, travel to……….
I have begun the book, Dearie, the latest biography of Julia Child. I am constantly inspired by the fact that Julia did not get her passion “off the ground” until she was into her 50s and for most of her life felt that she was floundering, professionally speaking, in spite of her optimistic outlook and boundless energy. Today, I was reading about her life-long aversion to conformity, underlined the passages, and checked this off as another similarity of ours. I am not stupid enough to compare myself to Julia Child. I am just saying that it is helpful for me at this point in life to have a relevant model for getting it together at this age and sharing some personality characteristics with someone I truly admire.
Some may think it is a curse to not be happy with one’s life as it is, especially when it is physically and emotionally secure. I like to think of this feeling as a true gift, as I have said here before, the crystallization of a passion to carry me forward into my “twilight” years, as cleaning closets, golfing, and luncheons aren’t on my agenda for the future. And, speaking of aversions, I am hugely averse to the concept of “retirement” at least as it relates to the loss of focus, drive, goals and substance in one’s life. Suffice it to say I won’t be moving to a golf community in Florida any time soon! I like the word “freedom” a lot better!!!!!! My goal is to get all of my creative energies out and explored. It’s kind of like my own coming out party – at age 58!!!! I feel so blessed. And so…… Isn’t Life Sweet?
Below are the pictures I took on Wednesday in my yard and entryway. The antique stone jug was found in a local antique shop – I always like to add something new and interesting to my house when the seasons change – an indulgence of my nesting instinct and token which, each time I come in the door is instantly comforting. This is a beautiful hand thrown piece – unfortunately with no markings. I immediately filled it with some of the last of my Limelight Hydrangeas – they are almost 3′ tall and some tall pink anemones – they didn’t photograph well, so I left them out of the picture – it’s not a good picture, oh well. Anyway, I love this jug and think it will be useful in all seasons. It is this love of visual inspiration that drives me to pick up my camera most mornings.
I have lots of nesting instincts as the weather changes from hot to cool. As we approach frost, I bring in most of my flowering plants so they can gift me with some blooms over the winter. It is these flowers that literally keep me sane as I drag on through the Winter months here. When I do get to travel somewhere warm in the Winter, the first thing I look for is flowers – one of my earliest memories of childhood passion. Anyway, these photos are my way of “gathering” – like the squirrels are doing now with the black walnuts. I am gathering the last, best photos from my gardens to savor over the next 6 or so months. Hope you like them, too.
My new tangerine Hibiscus for the kitchen – couldn’t find a small double flowering one so I settled on this. I think the color is great and will cheer me up in January.
I have to tell you, I am insane about these roses – and I can’t find the tags on them – no matter how many times I pricked my hands digging around the roots. They could be Gertrude Jekylls, but I can’t find a picture online of any of those with yellow centers. I planted these bushes several years ago up close to my back door and this is the very first year when I have had blooms beyond their initial push in June. I am delighted to have them all the way through to the end of September!!!! They are highly fragrant and I think they are David Austin’s but I can’t find them online looking like this. If anyone knows what they are, please let me know. (I am thinking Liz Whitcher knows!!!) I still actually have buds and hope a frost is a long way away!!!!
Common Autumn Sedum
And now, since I am done droning on about the superfluous stuff, and, speaking of sweet, and especially if you are a fan of the sweet/salty combo, I started out my search for maple syrup recipes today by looking for, you guessed it, scones. Out of all that I found, this one sounds amazing. A lot of them included rolled oats and for some reason, I am not a fan of scones with oats. I’m going to try this out asap – guinea pigs, anyone???? Pictures to follow!
MAPLE, BACON and BROWN SUGAR SCONES: (adapted from: How Sweet It Is – 2/22/11)
3 1/4 cups all purpose flour
1/3 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup cold, unsalted butter, cut into cubes
1 cup buttermilk
1 tsp vanilla
5 strips bacon, cooked crisp, drained well and patted with paper towels, crumbled***
egg wash for brushing
turbinado sugar for sprinkling
Preheat oven to 425F. Place all dry ingredients in the bowl of a food processor. Cut butter into small chunks. Add to the dry ingredients. Pulse until the mixture resembles a coarse meal. Add buttermilk and vanilla and pulse a few times, just until the mixture begins to hold together. Do not over mix in the food processor. Remove from the bowl onto a lightly floured board. Mix in the crumbled bacon by hand while gently kneading. Divide the dough in half and pat each half into a 7″disk. Brush with egg wash and sprinkle with turbinado sugar. Cut each disk into 6-8 wedges.
Bake 12-14 minutes or until browned and dry on top. If centers are soft, gently separate the wedges and bake a few minutes longer. Remove from oven. Pour glaze over and serve warm.
*** to intensify the maple flavor, try Ina Garten’s Maple Roasted Bacon recipe in this application
Glaze: 1 1/2 tblsp grade B Maple Syrup
1/4 tsp vanilla
drop water
1 cup confectioner sugar
Combine syrup, vanilla and confectioner sugar and stir until combined. Add a drop of water at a time until you arrive at desired consistency. It should run off a spoon but not be too thin. Pour over scones. Enjoy!
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