It's been raining a lot here this week, making me wish for a sunny day like those we had a couple weeks ago.
Love those kiddos. And boy do they love their sunbeams.
We've had a lot of activity in the house recently. New carpet was installed this week and it seems like furniture is being delivered almost daily. Just when I thought we had a handle on all the boxes in our lives, more arrive.
There have also been more 'Handy Man' projects: fixing an outlet that went haywire, wiring up our new TV, removing ugly/old drapes that were screwed into the walls. Thank goodness for Marc.
But it's so much fun to see the house start to come together. Here are a couple quick sneak peaks.
I love this rug in my office. And this desk from Ballard Designs will go beautifully on top of it once I put it together:)
Here is the other rug I chose for our living room. I definitely enjoy the geometrics and I adore the slate blue color. The dogs seem to like it too.
The couches that will go on top of it on either side arrive tomorrow. Yahoo!
Lemon & Cranberry Scones
We've been eating through leftovers this week and eating out a bit more than usual, so no new recipes to report. Still, I can't leave you completely out of the loop.
This recipe is an oldie but goodie from Smitten Kitchen. I love to make these especially for guests and they freeze beautifully.
1 1/2 tablespoons freshly grated lemon zest (about two lemons)
2 1/2 cups all-purpose flour
1/2 cup sugar (plus 3 tablespoons additional if using fresh cranberries)
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass (I like a mason jar lid) dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.