Facing a busy schedule, but in the interest of setting a joyful tone for the day, I reserved half an hour this morning to get a batch of ginger-yam scones into the oven.
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What’s the goal on which you’re working? What could you accomplish toward that goal if you gave it everything you’ve got for five days? You’re full, but you feel an ancient impulse telling you to forage for more food. You can avoid a lot of surplus calories if you bridge the gap between full and not hungry without more food. Restaurant portions are out of control, but you don’t have to eat everything they serve you. When the server lays a super-sized meal on the table, make up your mind to take half of it
I came up with this recipe and made it for the first time this morning. I’ve only eaten one of them, but I’m ready to call this an “instant classic,” a candidate for my scone hall of fame. (Start with the basic scone recipe and instructions.) Here’s another scone variation that’s been very well received by my tasters. They’re made with apples, so they must be good for you, right? (Start with the basic scone recipe and instructions.) This is one of my most popular scone recipe variations. Dipping the scones into a powdered-sugar/juice glaze while they’re still warm gives them a crunchy, sweet-tart crust. (Start with the basic scone recipe and instructions.) The scone recipe on which I’ve based my variations comes from the Alice Bay Cookbook by Julie Wilkinson Rousseau, care of my dear friend and sous-chef, Julie Brown. It contains recipes from the Alice Bay Bed and Breakfast. I don’t want to violate the copyright by reprinting the instructions, but here’s my slightly modified version of the ingredient list for that recipe, which you’ll need if you’re going to attempt This beverage doesn’t fool me into thinking I’m drinking a milk shake. But I still enjoy it a lot. I made polenta for the first time at Christmas, but I found the stovetop method tedious and time-consuming. Then I had the idea to try making it in a rice steamer. I couldn’t find a recipe online that I liked, so I made up my own. I was very happy with the results, so here it is. |
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