I love, love, love this dress. I regret not splurging on it because now there is only small and medium left and I can bet I am a large. Fell in love with it when I saw ScarJo wearing it in a Mango ad in one of my trashy mags. Now Im scouring ebay for it on a bi-weekly basis. The belt, the cats, oh my!
Creme de la Crumb in Vancouver. If you are Downtown-get one of their scones. Enjoy them in all their sugary white flour evilness. I recommend Lime & Coconut. One of the few things I’m going to miss about this place.
Peonies. Goes without saying. Peonies are hot this year, so are all those ruffled tulips that look like mini peonies. They are $18 a bunch here and that pisses me off! Everyone’s talking about them. Everyone has photos of them on their blogs so I’ll spare you but I think if I hadn’t packed my vase, I’d splurge! I love them soooo much!
Loveology: I love this blog. The colours and photography make me happy. That is all.
So sorry about the very sporadic blog posting. I am moving house and most of my days are spent packing and cleaning. With less than a week to go, I have been quite busy. As with the last time we left the country, there is a lot more to do than just pack up. Bank accounts, medical insurance, mail forwarding-all must be taken care of. Consequently I haven’t had much time for “flaneusing” about and the hockey playoffs are on which make me hide indoors with loud music, scrubbing my bathroom grout! That being said, with my last day of work being last Friday, there has been a bit of time for introspection and reflection and a few last seawall walks. Everything in the city is in bloom now, and everything smells amazing. It is nice to see the city with fresh eyes, taking it in, knowing that I won’t be seeing it for a while. I am using this experience to try to teach myself to look at all things with these eyes all the time, remembering that today is all we have. I imagine that the focus of my posts are going to mutate somewhat as we shack up with the inlaws for the summer. I lose my kitchen so impromptu recipes may be a bit slower coming although not impossible! I look forward to more musings and prairie photography as I take in new sights and sounds. In the meantime, I’d like to share this article with you from Tiny Buddha on “50 Ways to Open Your World to New Possibilities”. We don’t all have the opportunity that I have to just up and leave and put your stuff in storage and so I recognize I am very lucky for the opportunity. But it’s good to know there is always room for small changes no matter your circumstance and there are many ways to open yourself up to new possibilities without leaving your living room. It’s been an emotional week with leaving work and saying goodbye to people but I look forward to whatever is coming next!
This is a recipe adapted from Jean Pare’s “Company’s Coming” book: Muffins and More. These books are a staple in most Canadian households (my mother-in-law has at least 20) and their recipes are pretty fail-safe. You can’t really go wrong with scones in my mind, especially when they are fresh out of the oven with butter and jam, or toasted. I’ve only made one attempt at this recipe so far so please see my notes below for improvements I would make for next time.
- 2 c. all purpose flour
- 1/4 c. granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 heaping tsp. ground whole vanilla bean (apparently this is called vanilla powder-i just don’t like wasting the whole pod)
- 1/4 c. butter or margarine, cold
- 1/2 c. goji berries
- 1 egg
- 2/3 c. milk
- granulated sugar for sprinkling
In large bowl combine flour, sugar, baking powder, salt and vanilla. Cut in butter until crumbly. Stir in goji berries. Make a well in the centre.
In a small bowl, beat egg until frothy. Stirl in milk. Pour into well. Stir with a fork to form soft dough. Turn out on lightly floured surface. Knead 8-10 times. Pat into circle and cut into pie shaped slices. Transfer to greased baking sheet.
Brush tops with milk and sprinkle with sugar. Bake in 425F oven for 15 minutes until risen and browned slightly. Serve hot with butter and jam.
Things I would do next time: In the original recipe from the book, it tells you to divide the dough into two 6-inch circles and cut into six slices each. This makes for very small scones as shown in the photo above, hence why I recommend that you just make one big circle. Also, I would recommend when you pat the dough down, before sprinkling sugar on the tops of the scones, poking in any goji berries that stick out too much. Much like raisins, they will burn easily when exposed to too much heat and become bitter. As you can see from my photo above, there are a few darker than I would have liked 🙂 Let me know if there are any other improvements you would make! I am not a baker, and my recipes are always a work in progress!
…is it wrong to read about pastries while working out on the stationary bike at the gym? I am loving this book…
Speaking of..kind of. I don’t think *some* people appreciated me donating my two years of Bon Appetit back issues to the gym magazine pile, as they mysteriously disappeared within a couple of days. Am I the only one that wants to work out while looking at/reading about gorgeous food? I guess for some people it’s not a good idea…
I have one hooded scarf left! Get it before it gets too warm!