There are two things I keep hearing about non-stop.
One. Feeny is on Grey’s, throwing advice all around. Two. The book One Thousand Gifts (Ann Voskamp) will change my life.
Okay, three. Vote for…everyone.
The truth is, I don’t want to think about politics. But life advice from smart people…bring it on.
I haven’t watched Grey’s Anatomy in a really long time. But I made a mental note (which looks like a calendar item, highlighted green (I dunno) in my old school, not linked to an app planner (that I can’t live without)) to watch it this week.
Then I started reading One Thousand Gifts. And kind of never stopped. Which is to say…let’s not talk about what time I went to bed last night.
I don’t even need Feeny. (And not just because Grey’s is on way past tonight’s bedtime.) Everyone is right…this book is changing my life. Because it’s changing me, the way I see the little (and big) things in every day and the way I know God.
Trust me when I tell you…this book will open your heart.
I checked this book out from the library, but already want to buy my own copy and write all over the pages. (The English major in me feels extra literary smart when I do things like this.)
PS: You should also know. My favorite scone base comes from health.com. It’s a feel good/taste good thing. I’ve added peeled, chopped apples and pomegranate seeds to the dough this time. For the sake of fall.
The apples keep these scones from being especially dry…which is why I didn’t add a glaze, like I sometimes otherwise like to do. But! If you’re a browned butter person, I think a browned butter glaze would be all sorts of ridiculous here…in a good way.
Consider it life advice. (I’m just not as reliable as Feeny.)
Apple Pomegranate Scones
recipe adapted from health.com
1 cup all purpose flour
1 cup whole wheat flour
2/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons cold butter, cubed
1/3 cup pomegranate juice
2 teaspoons vanilla
1 medium apple, peeled, cored, and chopped into small pieces
the seeds of 1/2 a pomegranate (about 1/4 a cup)
In a medium sized mixing bowl, combine flours, brown sugar, baking powder, baking soda and salt. Cut in butter using a pastry blender or two knives. In a separate, smaller bowl, combine pomegranate juice, egg and vanilla. Add to dry ingredients and stir just to combine. Fold in chopped apple and pomegranate seeds and press dough into a circle on a baking sheet lined with parchment paper. Cut into 6-8 triangles. Bake in a preheated 400° oven for 15 minutes. Cut, using the guiding lines, all the way through. Store in an airtight container.