Cookies at 3:40 pm
I made a simple discovery last week. We seem to have a problem with afternoon school snacks. One kid will start with ice cream, move on to Oreos, and finish up with waffles. “Guys! How many times do I need to say this? One snack, only ONE!” Another gets home from school and begins playing. Then around 5:45pm he meanders over to the frig and helps himself to a leftover slice of pizza. About the time he’s swallowing the last bite I happen to show up in the kitchen. “What are you doing?! We’re going to eat supper in 15 minutes! You have to eat your snack by 4:00; can’t you smell the roast cooking?!” A third walks into the house, opens the frig, and says, “Mom! There’s nothing to eat in this house! What am I supposed to have for a snack!”
…and the empty plate at 3:45
So I found a solution. I had their snack ready for them. Cookies and lemonade — they loved it! Naomi wondered if I would have a snack ready again the next day. I intended to, but unfortunately, my plan only works if I’m able to be home for the day. I’ll have to continue to work out the kinks.
After much deliberation, I finally chose some oilcloth fabric and coordinating rickrack For my new market table cloths! What do you think?
Along with the warm weather and budding trees, I also noticed the wildlife has returned. Robins, red-winged blackbirds, oh, and this little North American monkey I found in my maple tree last week…
I made Cranberry Buttermilk Scones for a fellow co-worker today. I love this recipe; moist and delish! Great for Mother’s Day~
- Prep/Total Time: 30 min.
- Yield: 12 Servings
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Ingredients
- 3 cups all-purpose flour
- 1/3 cup plus 2 tablespoons sugar, divided
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup cold butter
- 1 cup buttermilk
- 1 cup dried cranberries
- 1 teaspoon grated orange peel
- 1 tablespoon milk
- 1/4 teaspoon ground cinnamon
Directions
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel.
- Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
