It’s the end of summer… and no Minnesota State Fair feels like there’s punctuation missing from the end of the sentence. Added to that is this is the first year in 20 that our house isn’t getting ready to start school. Weird. That pretty much sums up 2020.
It’s hard to see him behind the mask, but to celebrate Avery’s high school graduation, he and Matt took a float fishing trip in Wisconsin right before Av left for Connecticut in late August. He’s playing hockey out there, living with a “billet” host family. It’s the first time he’s had to share a room 😉
With one less ravenous monster to feed, it’s been a little quieter, even if not the true empty nest we were expecting. Alec is taking one class online and working as a swim coach as his College decided to go virtual at least until February. We’re trying to make the best out of it by getting out for takeout at new places—with a local juice bar’s açaí bowls a new favorite.
Alec is 21 now so craft cocktails are fun too. It’s a joy to have extra time with him ….he discusses things as an adult…I think this quiet time has helped him get more clear on his dreams and next steps, putting things in perspective.
With fall clearly in the air here in Minnesota, we’re focusing on shifting back into indoor coping mechanisms with cooking near the top of my list. I am finding creative ways to use up my herbs before the freeze. Pesto, sage pesto, chimichurri, smashed rosemary sage garlic potatoes, dill in the weekly refrigerator pickles and mint in anything and everything. Soon enough it’s back to store bought.
And of course tomatoes and fresh tomato sauce. Even better with tomatoes from Uncle Wayne’s garden and fresh basil. Sigh. If I have learned anything it’s one day at a time. And a bowl of pasta with fresh sauce always makes it better.
Ps This scone recipe is an easy riff on the strawberry shortcake we fell in love with earlier this summer. It comes together fast! Don’t overmix the dough 😁
Blueberry lemon scones (vegan)
- 3 cups flour
- 1/2 cup sugar
- 2 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups plant milk (prefer Califia coconut milk)
- 1/2 cup unrefined coconut oil
- 1 cup fresh blueberries
- 1 tbsp grated lemon peel
- Turbinado or raw sugar for sprinkling
Mix dry ingredients. Tip: spoon flour into measuring cup to get the most accurate measure.
Add coconut oil and milk, mix to just combine. It should be crumbly. Gently fold in blueberries and lemon zest. Drop into ~8 free form mounds. Sprinkle tops with sugar.
Bake on parchment at 450 degrees Fahrenheit for 12 minutes.