photographs

random photographs from this summer... 

Because my hubby and I were attending our niece's wedding in July in San Diego, we decided to visit Death Valley on the way--yep--in the middle of Summer! Here we are having fun with shadows on the western edge of the park looking out to the Panamint Mountains. 

The wedding was so wonderful!  The ceremony and the reception were held outside.  Banners and lights were strung in several courtyard areas.  

The day after the wedding, the bride and groom escorted 13 of us into Baja California, Mexico for wine tastings.  First up--tacos and paletas.  Then we had all the energy necessary to visit 4 wineries!  At one of them, there was a grape tasting garden.  I wish I remembered what variety these are.

back home again to a waiting kitty!

and a mini garden harvest

My 9 year old twin goddaughters came over to play for an evening.  We had lots of fun!  Oliver (kitty) enjoyed man little girl-handling, we made fun food, and played flashlight tag.  This ice cream lady was inspired by Samantha Lee's amazing food art.  ("Lola" was made of 2 kinds of ice cream, strawberry lips and cheeks, chocolate sauce eyebrows, hair of oreo-type cookie surrounded by chocolate sauce.  A tree was made of cantaloupe branches and pieces of fruit for leaves and blossoms.) 

2 trips to Asheville, NC to visit my daughter and SIL.  We always work on a house project.  Sometimes we explore the town or the mountains.  We always have awesome food --and wine.  (My daughter's a wine rep!)  Recently, we were working on converting a carport into a greenhouse.  Alas, we didn't finish.

Yesterday, I was playing around with my iPhone taking photos of my flowers.  The asters have just begun to bloom.  It must be Fall.  See the beetle?

Alphabe-Thursday, hosted by Ms Jenny, is so much fun!  This week our letter is  "P."  Come visit others' submissions HERE and join in the fun!  


 
photos by me  © 2014   all rights reserved     

scones

CRANBERRY, ORANGE, and PECAN

I made this dessert for a dinner meeting last night. The recipe is my own, synthesized from the reading of 3 different recipes. I did not want to make them very sweet, but more sugar can be added for a sweeter scone. I used a food processor, but these can be made by hand.
♥

SCONES

DRY INGREDIENTS
3 C flour ( I used @ 1/4 c whole wheat pastry flour to give a richer flavor.)
1/2 C sugar
1 T baking powder
1/2 t baking soda
1 T buttermilk powder
1/4 t salt (opt)

6 T butter

EXTRAS
1/3 C pecans, chopped
1/3 C fresh cranberries, chopped
1-3 t orange zest

WET INGREDIENTS
@ 1 C water (I added about 2T orange juice to the measuring cup before adding water.)



In bowl of food processor, combine dry ingredients till well blended.



Here are the dry ingredients in the food processor before mixing.
Chop butter and add to dry mixture, pulsing on and off on low till mixture resembles a coarse meal. If doing this by hand, use two knives and cut the butter into the dry mixture.

chopped butter and extra ingredients



While pulsing on low, add the water a little at a time. If mixing by hand, use a fork or two to combine. Check mixture before using all the water to see if it will hold together when pressed with your fingers. ( I used all but a tablespoon or two of my water-orange juice mixture. See note below.) Now remove from processor to another bowl. (see photo on right.) Using two forks, mix in extra ingredients.


Scatter some sugar on a counter. Pat the scone mixture on top of the sugar till it is about 1/2 inch thick. Cut into scones. I used a 3 inch diameter biscuit cutter. Brush a little water or orange juice on the tops and sprinkle on a little sugar. Place about 2 inches apart on greased sheet and bake at 375 degrees for @ 14 minutes. (The amount of time baking takes will depend on the size of your scones and the heat of your oven. I suggest checking after some minutes to see the progress.) They should be slightly golden brown on top when they are done.










I served the scones with a goat cheese spread. The ingredients below are a suggestion. Add whatever you like, as much or as little of it as you please.

SWEET CHEVRE SPREAD

4 oz goat cheese
2 t fresh cranberries, chopped
2 t dates, chopped
1T honey
2 t sugar
water or orange juice to get desired spreading consistancy

Mix well. I made this a little sweeter to go with the not-so-sweet scones since this was dessert.

Serve scones with the spread, butter, small slices of cheese, and fruit.

mmmmm













NOTE: How much water to add will depend on the flour and the humidity of the air.