This August we took on a major construction project. We had central air conditioning installed in our all white (very clean and lovely) apartment. Needless to say this is how it looked for nearly 30 days.
Just in time for Labor Day (and my birthday) the men finished work and I started cleaning. An air conditioned apartment was one of the best birthday presents a girl could ask for!
I was blessed with many lovely birthday gifts:
Gorgeous yellow roses from my in-laws. The roses inspired me to clean up our space so they would have surroundings as pretty as they are. Love that yellow, it’s like lemon curd.
Mr. D presented me with this dazzler. I had spotted it on a visit to our jeweler in Knoxville a few weeks ago. It fits perfectly next to my solitaire engagement ring. It also looks amazing as a right hand ring. To my surprise, Mr. D arranged to have it shipped to NYC for my birthday. I totally and absolutely A-D-O-R-E it!
Speaking of our visit to Knoxville:
Our friends have purchased an uber-cool 1950’s ranch style home close to downtown. They are really into mid-century modern design and have taken on the project of decorating their new digs with only authentic pieces! Have you ever heard of Atomic Ranch magazine? They turned me onto it – such total eye candy if you’re into the movement that inspired DWR to open it’s doors! Check it out here.
Besides visiting with friends, I practiced my “skills” in the kitchen while we were visiting my in-laws.
One of my favorite creations: “healthy” mixed berry shortcake. “Healthy” in the fact that the scones were whole wheat and I opted to add no extra sugar to the whipped cream or on the summer berries.
I tried this scone recipe for the first time – they were pretty tasty for both dessert and breakfast the next morning!
2 C whole wheat flour
1 teaspoon salt
1/4 cup sugar
2 1/2 teaspoons baking powder (Aluminum-free)
8 tablespoons butter, cold, cut into pieces
1 C heavy cream
A bit of milk in a small bowl beaten with one egg
Preheat oven to 400 degrees Fahrneheit.
Mix together flour, salt, sugar and baking powder. Cut in butter using pastry cutter till it is the consistency of coarse corn meal.
Make a well in the center, and pour in cream. Mix with a wooden spoon just enough to get all the dry ingredients incorporated.
Scoop out onto an ungreased baking sheet. Brush the tops with a bit of milk/egg mixture. This will give the scones a shiny golden brown look.
Bake for 12 to 15 minutes.
Makes 8-10 scones, YUM.