Sunday, January 29, 2012

Vegan Grapefruit Scones and time

Well hey there! I took a brief hiatus but have returned to ask for your forgiveness. For awhile I had some thoughts about this blog that were essentially geared toward me "not having enough time." And that if I didn't have "enough time," then why bother writing only when I did feel like I had "enough time, " which may only be once a week?

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 cocoa pebbles leftovers, watch Seinfeld, and get my feet rubbed by my husband (yeah you're right, that won't happen. Stinky office work feet? Naaah).

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.

Grapefruit Glaze

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.