Today I will thank my ankles.
I will spend some time with my shoulders. I’ll get to know the back of my knees.
Today, I will smile coyly at myself in the mirror… “hey pretty lady, you look like a butterfly, wanna cuddle?”
Some days are thick with self-deprecation. Comments wrapped in humor (being cruel to yourself is okay as long as it’s cloaked in silliness, right?) Beauty is such a fickle beast. So much value balances on its very unsteady definition and we walk the tightrope with so much blame and loathing in our heart of hearts.
“Every day I took time to recognize how beautifully fierce, and gracious my body really is. When it was in joy I met it there; when it was in sadness I honored its sadness; when it was sassy I bore witness to its sass.”
Beautiful. Fierce. Joy. Sadness. Sass.
Meet your body where it’s at. Wherever that may be.
Greetings my darling, thank you for all that you are.
Strawberry and Ricotta Scones
Since moving to Texas, being a “vegan” has changed to eating a plant-based, whole foods diet with the occasional dalliance into the land of dairy. I missed cheese. I missed yogurt. So on occasion, when my body tugs on my shirt and asks, “can we? please?” I give in.
What can I say? Self love sometimes looks like fresh ricotta. This recipe is from Smitten Kitchen. The original recipe calls for raspberries, but strawberries were at the store, looked better and I adore them… Let me tell you, these are scones to write home about.
1 cup whole wheat flour
1 cup all-purpose flour
1 Tbsp baking powder
1/4 cup granulated sugar
1/2 tsp table salt
6 tbsp cold unsalted butter
1 cup fresh strawberries, cored and cut into chunks
3/4 cup whole milk ricotta
1/3 cup heavy cream (I accidentally grabbed 1/2 & 1/2, which worked out just fine)
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. In the bottom of a large, wide bowl, whisk flours, baking powder, sugar and salt together. I couldn’t locate my pastry blender, so I just used my hands. Cut the butter into small pieces and work it into the flour mixture with your hands until the biggest pieces of butter are the size of small peas.
Toss in the strawberries and mix in. Add in the ricotta and cream together and stir them in to form a dough with a flexible spatula. Using your hands, gently knead the dough into an even mass, right in the bottom of the bowl.
Transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into triangles or squares (whatever tickles your fancy). Transfer the scones to a prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in a pan for a minute, than transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set.
These are definitely a scone to make in the morning, right before brewing your coffee. They tasted like heaven right out of the oven, like amazing town a few hours later, and pretty good that evening. They are meant for sharing.