The holiday season and 2017 is coming. I feel it in the air, in my neighborhood, on the streets, and in my heart and spirit. We're coming into a new year. My Earth Changes New Year predictions for Oracle 20-20 magazine will be published January 1st. Ironically, while I can forecast global quakes, when it comes to my own financial future (I flunked math) it's all fuzzy like a blizzard whiteout. So, I admit it. Recently, I did ring up a few friends-- visionaries. The outcome: I'm over read. I need to chill and let the wheel of fortune spin...
Speaking of the future, I remember 1999--Y2K. In retrospect, I can laugh out loud. During that time, however, I spun out of control. I played into what everyone thought was going to happen: The end of the computer world as we knew it. I begged all my editors to pay me before 2000--so I could cash out just in case all of the bank computers failed. I rushed to Mr. Computer Doctor who was sleep deprived from all of his work but he upgraded my computer so it wouldn't fail. But fate worked against him and beating the ticking clock. It crashed.
Meanwhile, I stuffed my pantry with canned food, bottled water, protein bars, crackers, and essential emergency foods galore. I was ready in case the world was going to slide back in time to the pioneer days. On New Year's Eve, I went to bed early with my two senior orange and white senior and wise furry critters and turned on the TV. I thought I would see each country, one by one, go down. Poof! All gone. But nothing huge happened. I was relieved. I was embarrassed. Life went on...and here I am many books later as well as the proud author of the Healing Powers Series. (Next up TEA and currently in production.)
'Tis the season to brew a nice cup of tea and bake a batch of pumpkin scones. It's a nice way to ease me and you into this New Year's promise. The scone is a popular British bread that is quick to make, served with tea, and also enjoyed in other countries around the world. A dropped scone is easier to make than other varieties and it tastes just as good. And the European touch I like to use comes from using European Style butter (creamy and rich), Mediterranean Sea Salt, dark chocolate, olive oil--and keeping the portion smaller than larger.
European-Style Pumpkin Scones
3 1/2 cups 100% all-purpose flour
1/2 cup sugar (I did use granulated)
2 teaspoons allspice
1 tablespoon baking powder
1 teaspoon baking soda
a dash of Mediterranean Sea Salt
1/4 cup European Style butter
1/4 cup European Style butter
1 cup pumpkin puree
3/4 cup buttermilk
1 brown egg
Preheat oven to 400 degrees. In a bowl mix flour, sugar, baking powder, soda, salt, and spice. Add chunks of butter (sliced in small squares). In another bowl combine pumpkin, milk, and egg and stir till a dough-like mixture forms. (I used my hands.) Drop large spoonfuls onto a parchment lined cookie sheet. Sprinkle with sugar or Mediterranean Sea Salt or both (optional). Bake till brown and crusty, about 12 to 14 minutes. Makes 12.
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| Italian Wedding Soup Recipe in the NEW The Healing Powers of Vinegar, 3rd edition wherever books/ebooks are sold |
As I anticipate making the first fire in late fall, my young-ish two four-leggers sleep. I'm glad I made these scones before and will do it again this week. They are a new beginning for me, and perhaps you, too, to bring in the New Year with good food, less sweets--except quality gourmet dark chocolate--and good vibes for another decade that promises the best and worst of times, with respect to Charles Dickens.
For more recipes to pair with scones or scone recipes--turn to the Healing Powers Series (click and find all the bookstores where you can get these in ebook/paperback/mass market formats).
For more recipes to pair with scones or scone recipes--turn to the Healing Powers Series (click and find all the bookstores where you can get these in ebook/paperback/mass market formats).
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