How do people blog these days?? I’m having such a struggle to find anything to say here, and am sitting on multiple recipes I’d really like to share with you all! Mostly my brain is distracted by politics and the state of our country: something I’ve broached here before and likely will again. The trolls and attacks and “Stick to what you know (food)” comments haven’t scared me away from the topic, but mostly I’m just exhausted and already talking about it all day long. I’m not the most qualified, informed, or eloquent person to discuss politics on the internet, so I’d mostly rather leave that to people who are.
Life has become pretty routine lately. I’m all for routine, but it doesn’t make for great stories and blog drama to keep you all hooked! We moved into our new place almost two months ago now, paid the first mortgage (aaah!), and have almost all the furniture we need. Still missing two living room chairs, which we’re being very slow about.
I desperately miss living on the Eastside or Portland, and haven’t been on my bike since the move. At the same time, I’m way less stressed out about life in general because 1) I don’t look like crap everywhere I go (b/c no bike), 2) Walking everywhere is very calming, and not nearly as stressful as battling car traffic on bike, 3) we’re so close to everything. I walk to work. I walk to the climbing gym (which happens more often, now that we live close to it). I walk to yoga. I sleep in past 7am most days because I CAN and still make it to work on time! So, there are definite benefits. Plus: having a space that is actually MINE is pretty awesome. I swear pictures will come eventually, but it still might be a while.
We also took a weekend last month to totally disconnect at Breitenbush, which was SO much fun. It was basically snuggle > soak > sauna on repeat. Plus, cute cabin in the snow!! If I could go up there every weekend: I would.
Should we talk about scones?? YES! Let’s. These are cream scones with dark chocolate and dried cranberries and a drizzle on top (which I considered making chocolate!). I usually don’t make cream scones, so was pretty nervous during the baking: they seemed too wet. They were kind of hard to handle! But, they baked up perfectly and had a texture that I much prefer — a little lighter, less dense, and with perfect moisture. The 1/2 cup of chocolate didn’t hurt, either.
Thanks for putting up with me as I navigate how to blog and be a foodie in a time when it feels, honestly, a little bit trivial. I still love cooking and inspiring others to do so, so TKP will definitely keep rockin’… but I’d love any tips from the rest of you on how you’re doing it these days! xoxo
- 2 cups all-purpose flour
- ¼ cup sugar
- 2.5 tsp baking powder
- ¾ tsp salt
- 6 Tbsp unsalted butter, cold and cut into cubes
- ⅔ cup dried cranberries
- ½ cup chopped dark chocolate
- 1 tsp vanilla extract
- 1 cup cream, cold
- 1 Tbsp milk
- 1 cup powdered sugar
- Preheat the oven to 425F and line a baking sheet with parchment.
- Whisk together the butter, sugar, baking powder, and salt. Cut in the cold butter, using a pastry cutter or your fingers.
- Mix the cranberries and dark chocolate into the dry mixture.
- Combine the vanilla with the cream, then add it to the dry mixture and stir gently until barely cohesive. Turn out onto a floured surface and pat into a 1" thick circle. Use a knife or biscuit cutters to divide the dough into 8-10 pieces. Arrange on the baking sheet at least 1" apart from each other.
- Bake for 16-18 minutes, or until the tops are golden and no part of the scones looks wet.
- Remove from the oven and allow to mostly cool before combining the milk and powdered sugar, and drizzling over the scones.
- Store in an airtight container at room temperature. Best within 2 days.