I have some seriously empty days ahead of me (and behind me, I suppose?) I am constantly asking myself — What if I took the internship? What if I applied to more jobs? I seriously feel like a housewife because I sit on my butt all morning and then make Paul lunch and dinner when he comes home. It is interesting actually living with him. I spent most of my time at his apartment last semester, but that was a living-together without the marked appearance of my boxes of possessions, “girl-crap” everywhere and unshakable presence. I wake up, check Facebook and look at my latest cancer-afflicted child page (I don’t send prayers but good wishes count, right?), rummage through the STOCKED cabinets, fridge and freezer and proceed to fall back asleep. I currently have three hours a week lifeguarding at a nearby pool until June 4. Not much time left, I suppose, but this inactivity is not really sitting well with my typically active self. I had all these plans for working out and yoga, but I am hesitant to spend money whilst not making any, my running shoes are too tight and I am just filled with apathy surrounding everything except internet trolling and bed. 😛 I hope I won’t look back on this month of lethargy with regret.
Adapted an online recipe and made these to-DIE-for cherry scones. They have whole-wheat flour, butter (why they are only semi-vegan), greek yogurt, fresh frozen cherries, and almond milk. I am thinking about making an accompanying almond nut butter to spread on next time. I miss baking! This was inspired by my sister’s extremely fancy cupcakes she just made! At some point, I don’t know when exactly, she became a better baker than me. 😦 And I don’t get to reap the benefits of it!
Because someone actually started following me after I posted this (!) I am going to post my recipe.
Eggless Cherry-Almond Scones
2 c. whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 c. sugar, plus more for dusting
1/4 c. olive oil
1/4 c. butter, or margarine if you are a vegan
1/2 c. unsweetened almond milk
1/4 c. plain or vanilla Greek yogurt
A couple generous scoops of fresh frozen cherries. I used Washington cherries. What kind? No idea. The local kind.
Mix the flour, baking soda, baking powder, sugar and salt together. Cut in the butter and oil, stir that shit up until it resembles small crumbs. Add your almond milk and yogurt; stir. Add frozen cherries, making sure you are not putting the water icicles in it. Yes, I did feel that was necessary to mention. Mix it all up and find a creative way of dropping/cutting out, wedging your scones. I just formed a ball and cut it up, but you could do anything. Brush with almond milk and sugar, bake at 375 degrees F until golden brown. Probably like 15 minutes. These were the best scones I have ever made. Also, the first scones I have ever made in the mainland.