Thursday, September 20, 2012
Three years of blogging and as it was on the day it began, Greg is out of the country for ten days. What a coincidence!
Although my life is a little different now than it used to be three years ago when I started this blog in Austin, I still feel the need to keep it up. There's something to tossing your thoughts and creations out into space, not expecting anything in return. When I first started, I just desperately wanted to remember every moment of our newly married life. Oh how I took for granted the free time I had, the ability to cook on a dime in a state like Texas with cheap and abundant produce, and the now-coveted cleanliness of our first apartment together! On September 20, 2009, I had barely been married for one month. Man, I'd love to go back to that time. As silly as self-reflections can be, I guess I'm pretty thankful for this one and maybe, someday, I'll actually read these silly posts and remember the priceless days of our happy beginnings as the Luce family.
This three year journey has inspired in me a very necessary desire to be content with the moment. I wasn't as happy as I should have been in Austin or in our ghetto apartment last year. And you know what? I haven't been so happy in our new hippy commune house either. I focus on things like dirt, shared space, and organizational problems. The good news is that I will constantly be attempting to get it together in life, apparently. So, as long as that is happening, I'll still make new recipes to take my mind off of the fact that keeping it together is too hard. And as long as there are new recipes, there will still be KeepitLuce.
Happy Three, little blog.
Oh right, these banana scones are VERY tasty. Highly recommend. Serve warm!!
Makes 8, or 6 if you're real hungry
3 very ripe (black) bananas, mashed
1/2 cup buttermilk
2 and 1/2 cups flour
3 tbs brown sugar
1 tsp cinnamon
1/2 tsp salt
4 tbs butter, cut into small pieces
1/4 package of cream cheese, room temperature
2 tbs butter, room temperature
Splash of vanilla
1/2 cup of powdered sugar
- Mix together dry ingredients, cut in butter, and stir in buttermilk to incorporate. Gently fold in mashed bananas. Line a dinner plate with wax paper, plop scone mixture onto the plate, top with another piece of wax paper, and freeze for thirty minutes while you preheat the oven to 400. Remove scone mixture from the freezer, remove top piece of wax paper, cut into eight pieces, pull apart slightly and place on a baking sheet for 25-30 minutes or until golden.
-For the glaze, mix the cream cheese and butter to incorporate, add the vanilla, and stir in the powdered sugar. Adjust measurements according to your liking. The mixture will look a bit gloopy, but once spread on warm scones, it will spread out nicely.