I started thinking too hard about this endeavor. Running this blog is supposed to be enjoyable; not another responsibility that I need to add to the daily list. I don't want to make an excuse not doing something for something that is my own idea, something that I like to put my energy towards and incorporate into any day that I feel like it can work in.
This concept of not "enough time" is interesting because I seem to make time for everything else. I eat (a lot). I run. I read. There's always time, I guess it 's just what you choose to do with it. How you prioritize.
From here on out, if I don't blog, it's not because there's not "enough time." It's because:
a. I feel it's small fries compared to everything else I need to fit into my day. Sometimes I get home from work at 8, and all I want to do is eat some
b. There might be a day that I get home early, or it's Saturday, and I need to RUN. and tidy up the house. and go to the post office. and then Amanda calls and wants to get together. and so I go there. and then before I know it - it's Sunday. That's just life. It's what's lived. Blogging can wait another day.
So that is my long, drawn-out answer to the question I've asked myself: to blog, or not to blog? and then: BLOG ON!
I can't believe you're still here. You deserve a recipe.
Grapefruit Scones - Vegan
Adapted from Isa Moskowitz
5 oz non-dairy milk (I used rice)
1/2 tablespoon apple cider vinegar
1.5 cups GF flour
3 tablespoons sugar
1 tablespoon baking powder
1/8 teaspoon salt
3 tablespoons EVOO
2 tablespoons grated grapefruit zest (make sure you don't eat the grapefruit yet - you want some juice for the glaze!)
1. Preheat oven to 400 degrees and grease your baking sheet.
2. In a glass measuring cup, combine the milk and vinegar. Set aside.
3. In a large bowl, whisk together your GF flour, sugar, baking powder & salt.
3. Make a well in the middle of the dry ingredients and pour in your milk mixture, the EVOO and the grapefruit zest; thoroughly combine.
4. Using a "big spoon" (you know, the spoon you use to eat frosted "mini" wheats = not so mini), scoop out the dough (it will be light and airy) and place on the baking sheet. I made my scones various sizes, since sometime I just want a bite vs. a whole thing.
5. Bake for about 12 minutes, until slightly browned on the top and have a firm top.
6. Take off the cookie sheet and transfer to a wire cooling rack. Once they're cool, drizzle the grapefruit glaze on top and garnish with a little more grapefruit zest.
1 cup powdered sugar
2 tablespoons melted margarine
2 tablespoons grapefruit juice (from the grapefruit you zested from)
1 tablespoon grated grapefruit zest
Do it: With a fork, mix together all the ingredients. Drizzle on the scones and take a big ol' bite.