Thank you for playing dress up today. I loved seeing you, Abby, in your jammies, apron, and knee-high black boots. I loved seeing you, Elise, in your flowing, flowered dress, hair in a bun, bonnet on as you pretended to be Marian (madam librarian). Thank you for dressing up your babies for a tea party - Abby, you are so strong to clear the entire work table off and drag it halfway from the workroom to the living room. Elise - it was a great idea to tie your baby into her hair chair. Falling out of a chair at a tea party is zero fun. Thank you both for covering every visible surface of our house with: books, CandyLand, building blocks, books, dress up clothes, doll clothes, books, pillows, paper, pens, markers, books, pretend food items (including pretend homemade apple crisp), and books. It was a great day and all of the above happened because you got to stay home and play ALL DAY LONG!
Love,
Mom
And as long as I'm throwing the "thanks" around, let's give a shout out to Kay and Dylan for sharing their awesome cherry tree with us!
The girls helped pick these delicious tart cherries on Saturday, so naturally for breakfast Sunday morning something had to be baked! We settled on cherry scones and they were fabulous.
Cherry Scones
adapted from For The Love of Scones
- 5 T organic unsalted butter
- 1 1/2 C local, organic tart cherries (pitted and halved)
- 1/2 C local whole milk
- 1/2 C organic sour cream
- 2 C organic whole wheat pastry flour
- 1/2 C organic coconut sugar
- 2 tsp aluminum free baking powder
- 1/2 tsp Himalayan pink salt
- 1/4 tsp baking soda
- Combine dry ingredients
- In separate bowl, whisk sour cream and milk
- Using pastry cutter, mix cold chunks of butter into dry ingredients
- Combine wet and dry until dough forms
- See here for steps on shaping and chilling dough, as well as adding cherries
- Once scones are cut and ready for the oven, brush the tops with a bit of butter and sprinkle with coconut sugar
- Bake at 425 degrees for 20 minutes
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