We are kind of in a holding pattern here at Casa Maloy right now. Our daughter is due any day with our first grandbaby, and everything seems to have come to a halt until she arrives.
It’s hard to be still when you feel like there is so much to do, isn’t it? I think about all the times in my life that I’ve asked the Lord for clarity, or direction, or SOMETHING…only to be met with the unmistakable knowledge that it’s time to wait.
I’m terrible at the waiting. My Type A personality wants to make the plan, work the plan and stick to the plan. The Lord says “Let’s use MY plan. Which is for you to sit down and hush.” I’m not very good at hushing either, so He and I spend a lot of time with me saying the same thing over and over, while He listens patiently…and still doesn’t move.
It’s good to know that I have a God that I can’t push around but it still frustrates me, you know? I know that it will all work out in His timing, but sometimes I wish I had some insider information.
Spring is not…springing.
I needed something this morning. Central Indiana in February is pretty much all one color–a sort of gray-green that is, quite frankly, depressing. I know spring is coming, and I know that winter doesn’t last forever, but sometimes you just have to hurry things along.
I had to run to Kroger after lunch, and lo and behold…they had flowers on sale. This lovely little arrangement came home with me for less than $3. I put it in one of my grandmother’s antique pitchers, and it brightened up my whole day.
Chocolate Cherry Scones.
I love scones. I’ve always harbored a secret desire to be British (and frankly I think I’ve held it against my parents all these years for not making me British) and there is nothing more British than a scone and a good cup of tea.
OK, the Queen might be more British than my scones, but WHATEVER.
Anyway, I cobbled together a couple of recipes today and came up with a dark chocolate and cherry scone that satisfied my sweet tooth AND my British tooth today.
- 2 c. flour
- 2 T. sugar
- 1 T. baking powder
- 1/2 t. salt
- 1 egg
- 6 T. cold, unsalted butter
- 1/2 c. heavy cream
- 1/2 c. French Vanilla creamer
- 1 c. dark chocolate chips
- 1 c. dried cherries
Preheat your oven to 400*, and either spray a cookie sheet or line it with parchment paper. Sift together the first four ingredients. Cut the butter into the dry ingredients (this works best with cold butter, so don’t let it sit out on the counter) until you have lumps the size of peas. Whisk the egg, the heavy cream and the creamer together and mix it into the dry ingredients. Don’t overmix. Add the chips and the cherries, then turn it out onto your cookie sheet. Pat the dough into a circle and cut it into 8 triangles with a pizza cutter, then brush the top with more French Vanilla creamer. Bake for 18-20 minutes.
I think the Queen would approve.