Author: Kathleen

Posted on

Winter Storm Saturn

IMG_3441The mid-Atlantic region had its first significant snow storm of the season today. Government offices and schools closed in Northern Virginia as we had six to eight inches of snow. For me the storm presented an opportunity to slow down and focus on a few tasks, one was baking a few items before the possibility of our electricity going out.

IMG_0816{Pot of coffee, a plate of cranberry-orange scones and apricot raspberry preserves}

This recipe for cranberry-orange scones are from my good friend Cynthia, who is a fabulous culinary chef by trade. I did not do well the first few times I attempted to bake the scones, but have improved upon the recipe with a bit of practice. Enjoy!!!

  1. Preheat oven to 400°F.
  2. Line sheet pan with parchment paper.
  3. Sift 3 cups of flour, 1/3 cup of sugar, 2-½ baking powder, 1 tsp. salt and ½ tsp baking soda into large bowl. Mix in orange zest.
  4. Add 6 oz (cold) butter and cut in with fingertips or biscuit cutter until mixture resembles coarse meal.
  5. Mix in ¾ cup dried cranberries. Gradually add 8 oz of buttermilk, tossing with fork until moist clumps form.
  6. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges.
  7. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Brush tops of scones with milk and sprinkle generously with sugar.
  8. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

IMG_3445{Storm picking up intensity around 11:30 am}

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Stay safe and warm,

K

Posted on

Color Palettes of Spring

IMG_2664
{Picture of the Cherry tree at Heath last spring}

There is something about being sequestered within the winter season; seeing endless grey skies, the occasional sprinkling of white snow and navigating formidable black ice, which begins to take its toll. With the wind seriously whipping up extremely cold weather, my thoughts are focusing on the warmer days ahead.

I have already noticed the first glimpses of spring with the arrival of blue jays, cardinals and humming-birds fluttering around the property setting up their roost. Hyacinth and daffodil shoots are darting through the ground and buds are sprouting on various trees. Each weekend I carve a bit of time to leisurely peruse seed and plant catalogs. My focus has been on the color scheme of the spring garden and how the shades of each flower will unfold over the various seasons.

IMG_0764{Southeast side of Heath Garden in fog}

Since pastels are usually acquainted with early spring, I am really trying to enjoy their softer palette, but my eye is moving towards richer more vibrant colors, such as radiant reds, outlandish oranges and fabulous fuchsias. Each time I open a fashion magazine color is splashed everywhere and orange is a predominate color seen on clothes and within the touches of makeup. It is a tone I am eager to experiment with throughout the garden. I have ordered a myriad of dahlias from Swan Island and cannot wait to see this rich vibrant shade with its beautiful mixture of reddish oranges and rusty golds within the flowering blooms.

While most gardens are still dormant this is great time to let your imagination become an incredibly creative tool when drafting your spring garden!!

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{Rosemary that survived the winter season in pots on deck}

K