Bits of Sweetness: Friday's Letters

Friday's Letters

Dear spring weather,

You can stay. Don't leave. Really. Because you are oh-so-lovely! The windows are open. And it is quite divine.  {Especially after all the cold weather and overcast days we've had lately! Not to mention the bizarre bits of snow too!} And what you do for my mood... Ahhh.. It is wonderful.

Dear library,

Thank you for having your awesome discovery boxes that only count as one item checked out. It is a great motivator for our son to keep his room clean plus he gets to learn. How great is that? :)


Dear black and white photos,

You never cease to take my breath away. Like this photo of Andrew and my dad. 
It is so perfect in every way.


Dear Strawberry Lemonade scones,

I miss you already. And I am laughing at the monstrous sized scones I ended up for my first ever scone-baking attempt. Hilarious I tell you (like the size of a pizza slice and twice as thick :) ) But oh.my. Your flavor and glaze?! I may or may not have dipped scone pieces in that amazing glaze.... and then proceeded to lick the bowl clean :) Just saying...

Strawberry Lemonade Scones
2 1/2 cups of all-purpose flour*
1/2 c. sugar
1 Tbs baking powder
1/4 tsp salt
1/2 cup unsalted butter (chilled, not softened), cut into cubes
1 1/2 c. strawberries (I used frozen thawed)
1 generous tablespoon lemon zest
2 eggs, beaten
1/2 cup heavy cream (if you don't have cream, you can melt 1/4 c. butter and mix with 1/4 c. milk)

Glaze
1/2 c. butter softened
1 c. powdered sugar
2 tsp. vanilla
1 TBS lemon juice
1/2 c. whipped cream (I used coolwhip)

1.       Preheat oven to 400 degrees  F.  In large bowl mix together flour,  sugar, baking powder, and salt.  With pastry blender, cut in butter cubes until mixture has coarse crumbs.  Gently add both kinds of strawberries and the lemon zest. Make a well in the center of the mixture and set aside.
2.       In a medium bowl, mix together eggs and cream.  Add egg mixture to flour mixture. Gently stir until moistened.
3.       Place dough onto a well floured surface.  Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a ¾ inch-thick circle. Cut circle into wedges and separate each slightly.
4.   Bake 16-20 minutes until golden brown.   Mix up glaze ingredients. Heat in the microwave 30-45 seconds until glaze consistency is reached. Drizzle over scones. 
Dear baby,
We're almost to seventeen weeks! Oh how the time is flying by! I am thankful all seems well. We had a little cramping scare a few days ago, but bed rest and tons of liquids seemed to do the trick.
I think after having lost one, I'm all the more nervous when pains come. I'm thankful that I was able to get off work early instead of having to wait the next day for an appointment too! (Normally I'm off at 7:30-8:30.) It definitely eased my fears! This pregnancy is so different from your brother's! I had hardly any symptoms with him, but I am really having to take it easier this time around!
Almost every night around 8:00 you stretch and stretch.
I can feel you pressing all over against my stomach. I joke that it's baby yoga hour.
 

{16 1/2 weeks!}

Dear late night cup of (decaf) tea,

I am in love. Shall I say more? It is perfect and so relaxing to sip a hot cup
by the twinkling lights of my Scentsy warmer with the quiet calm of the evening.
This may be a new tradition. 
It's a great way for this pregnant mama to unwind!


Happy Friday!!! What are you doing this weekend?
I have a ton of projects up my sleeve but we'll see what I actually accomplish ;)

1 comment :

  1. That black and white photo is beautiful :) Your scones sound amazing! I had to laugh, they were so big! But, then you maybe only eat one instead of three... or is that just me?

    ReplyDelete

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