as I went through my camera's cache of photos tonight, I realized that there are SO MANY things I meant to post here that I haven't ... yet. I think I have enough food items to share to start posting daily again ... at least for a little while. So tonight's a two-fer. It's a good time for it - finally, FINALLY, the fog has returned (at least for today). I've missed this, this cool evening thing of the fog working it's way right up our valley, settling between the hills, washing everything silver as the sun sets gently into the mists. Perhaps, I mused, if SB hadn't been so darned sunny this winter, I wouldn't have been so eager to leave!
So to start, I have this shirt, now a sort of cardi that can be tied or pinned to itself. The shirt itself is sheer, a purply-grey with gold flecks in it that I got online at urban outfitters last summer. It was a surplice, but those just look silly on me even when the waist isn't too high for my tall frame. So I actually took out the stitching and cut it apart and then edged the whole neckline/placket/hem with red bias tape that I'd tea-dyed to darken a bit. It's still a little brighter than I'd like, but I think I like it. It pops nicely.
and now a treat for you: I made a batch of my favorite lowfat strawberry yogurt scones on Saturday evening. By Sunday afternoon, only these two were left:
I tweaked the recipe a bit to include more whole grains and more fruit and I quite like it, so I'll share it here with you. They're ridiculously simple, but incredibly good, a dynamite combination, as far as I'm concerned.
Strawberry Yogurt Scones
1 1/2 c. white flour (plus another 1/2 to 1 cup for kneading)
1/2 c. whole wheat flour
1/2 c. wheat bran
1/2 c. sugar
2 tsp baking powder
1/2 tsp baking soda
one pint of strawberries, rinsed and sliced (you can also use frozen, thawed berries - not quite as good, but a viable substitute in winter!)
one 6-oz cup of nonfat strawberry yogurt (less 1 Tbl - a treat for the cook!)
1 egg white, lightly beaten with a fork
3 T butter, melted
Preheat oven to 400 degrees F.
In a large bowl, whisk together dry ingredients.
In a smaller bowl, whisk together wet ingredients and fruit.
Pour wet ingredients into dry ingredients and stir to combine. Turn out on a lightly floured surface and knead to combine. I find that this dough is very wet, and I end up adding 1/2 to 1 c. flour to it as I knead. The dough will still be fairly sticky/tacky when you shape it - don't add too much flour or the scones will be dry and tasteless.
After kneading, shape the dough into two balls. Pat into rounds about 5" in diameter, and slightly thicker in the center than at the edges. With a sharp knife, cut each round into four wedges. Space as far apart as possible on an ungreased baking sheet and bake for about 20 min until just starting to brown.
(Mine were still dusted with a bit of flour (as you see) so they wouldn't stick to my hands and the counter.)