A Long and Difficult Month

Life's a beach, and sometimes it's not.

It's been a difficult three weeks for The Artist and me. His mom was ill, recovered and became ill again with a different problem. She's getting better, but at 91, it takes a long time. She's so used to being independent and wants to return home, but must spend some time in a rehab center to build up her strength.

Making sure she's taken care of, visiting her and cheering her on to keep her spirits up and make her eat has taken a lot out of us. As my very good friend (who has two aging parents) says, there's a lot of mental stress. "Who will take care of me when I'm their age, since I have no children?"

Fortunately, she has a strong will to live. We long for her to return to her apartment and life to return to the way it was before she became ill. Secretly, we know that it will probably not happen exactly like that.

Work has been very hard and very difficult. Projects are due sooner, new projects appear from the ether to be fit in to normal workflow and more is expected with less staff. I try to tell myself that it is not age, just work, but my self-image suffers. I expect it to get harder and more difficult.

The show circuit has stunk this summer. The Artist has not done well, but neither have many other craft artists. Sometimes it's like that. The Economy.

So, what cheers us up? When the sun's out. Good food (but not too much of it). Reading. Working in the shop. Talking with friends.

Great August Weekend - Blueberry Scones

Nothing special. Just a great, relaxing weekend in August.

Up at 9:30. (If only I could do this every day!) I made fresh blueberry scones for breakfast, used self-rising flour and they were incredible. (I love scones. Sweet or savory, they are a wonderful, hearty breakfast.)

Here's the recipie from Saveur (cut down for 10 large scones and liberties taken in preparation):

3 1/3 c self-rising flour (I store mine in the freezer)
1/4 c sugar
2 sticks cold butter
1 egg
1/2 c milk
1 c blueberries (plus or minus)

Preheat oven at 400.
Whisk flour and sugar
Grate butter (sounds strange, but I picked this up from a hint in Fine Cooking)
Work with your hands until texture is like cornmeal.

Whisk egg and milk together
Add 1/2 c milk to flour/butter mixture (reserve rest of milk)
Mix with hands until dough is soft, not tacky
Mix in blueberries very gently with hands

Transfer to a lightly floured surface
Pat dough into large circle, 1" thick
Brush with milk mixture and sprinkle a little sugar on
Cut in wedges with a long knife into about 10 wedges

Using long spatula, place on baking sheet (I use my fish spatula)
Bake for 20-25 minutes

Transfer to a wire rack
Best when eaten warm

So, The Artist and I ate four smallish ones for breakfast, I put four in the freezer, and two in the fridge. Reheat in toaster oven.

I have a whole bunch more huge blueberries from the Farmers' Market. What will I do with those? Will The Artist make blueberry pancakes? Will I make blueberry crisp? Tune in later in the week.