This week’s Saturday Skinny is mostly told in photos! Scroll on …
This is Paul. In the cockpit of a private jet – with my BOOK! How cool is that?
These are the scones* my husband made for us on the snow day this week. And below is the snow day. Hi April in Minnesota … *(scroll down for the recipe)
This is Katy Perry. Right in my face.
I was second row (standing) but my 13-year-old was in the very front. Katy Perry seemed to sing directly to my daughter several times. At one point, when tears (of joy!) were streaming down my daughter’s face, Katy Perry smiled at her.
It was pretty dang cool.
So that was my week in photographs.
Oh, and THIS TOO – Getting close to the end of Queen of Spades – I actually have a VERY rough first draft done and now the REAL work begins – revisions and polishing this baby so she’s really pretty by May 23!
**SCONE RECIPE FROM THE JOY OF COOKING
2 cups all-purpose flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
6 tbsp. (3/4 stick) cold unsalted butter, cut into 1/2 inch pieces
1/2 cup dried currants or raisins (MY HUSBAND USED FRESH BLUEBERRIES, RASPBERRIES & BLACKBERRIES)
1 large egg
1/2 cup heavy cream
1 tsp. grated orange zest (optional) (HE USED LEMON ZEST)
2-3 tsp. heavy cream or milk
Cinnamon and sugar
Position a rack in the middle of the oven. Preheat to 425 degrees. Have ready a large ungreased baking sheet. Whisk together flour, sugar, baking powder, and salt. Cut butter with knives or pastry blender, toss into flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resembles breadcrumbs. Don’t allow butter to form a paste with the floor.
Stir in berries, etc. Whisk egg, cream and zest and add to flour. Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8 or 12 wedges and place at least 1/2 inch apart on the baking sheet. Brush the tops with the cream or milk and sprinkle with the sugar and cinnamon.
Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.