I’ve been adding new foods to our household. Grape + Bean has bread delivered daily, baked fresh each morning by the baker at Restaurant Eve. So when I feel inspired, I bring a loaf home. This is the end of the first half of a loaf of multigrain bread that is dense, full of flax seeds and sunflower seeds and cornmeal, and goodness knows what else, but it’s divine.
A French bakery chain, Le Pain Quotidien, has a store near Grape + Bean that I often stop at on my way into work for a cup of tea and a scone or croissant, since the bus I take gets me there about a half hour early. Their mint tea is made with fresh mint leaves, pounded in a mortar and pestle just before brewing. It has given me a craving for fresh mint tea at home as well as crushed mint leaves in cool water, which is extremely refreshing. Therefore, I found a mint plant to adopt:
Finally, reading the Russell and Holmes novels has given me desperate craving for scones, so I looked up a simple recipe for them and finally made a batch. I used this recipe from AllRecipes.com, but instead of raisins, I chopped up apricots into tiny pieces. I also added crushed walnuts and flax seeds to the dry mix and vanilla and lemon extract to the sour cream and egg mix. If I may say so, they turned out beautifully. The scones come out fluffy, but I like scones that way. The crushed walnuts added a nuttiness that gave the base more substance that it would have otherwise had. I would recommend either adding crushed nuts or using whole wheat flour.
EDIT: I also wanted to note that this recipe was super-easy to make, and it took 30 minutes, from start to fluffy-scone finish, including clean-up. No mixer is needed, just a fork and a whisk and clean hands.