Acceptance & the Joy of Creating without an Audience

Renunciation is not getting rid of the things of this world, but accepting that they pass away.
Aitken Roshi

Special thanks and photography credit to Elie Gardner (all rights reserved, 2010) for the picnic potluck shots: Basically any photo with me in a black-and-white polka dot dress, a baby, and beautiful sunlight is Elie's. So, be kind and don't use without permission. All other photos are mine (shout-out to Nicole Hunt, however, for taking the pumpkin & Kella shot too. You make me look great!).

In the past two months I’ve let this blog rest. I know it’s not a way to keep the few readers I have, and for that long absence I hope you’ll bear with me and forgive me if you’ve been wondering where I’ve been. My life has definitely been in transition – from having a serious health scare in late August and early September that resulted in outpatient surgery to regaining my confidence and joy in simple day-to-day living, from exploring Austin, Texas with my best friend Jenna and her amazing friend Julia, dating a terrific person who has recaptured my imagination and heart, meeting with fellow writers bi-monthly on the corner of Chippewa and Landsdowne, and pursuing three jobs that I love: online writing center and writing across the curriculum full-time work, part-time baking, and part-time teaching.

Honestly, I think for these two months I have simply wanted to experience life without documenting it. I wanted, and still want, to be in the moment. To feel the luxury of letting go, immersing myself in the here and now, and banishing negative thoughts and nagging worries.

Buckwheat Pancakes: Ah, the Beauty of Breakfast for Dinner

This week's post is a shout-out to all foods breakfast. Why not add a little buckwheat to the mix?

This recipe was adapted from food stylist and blogger Tina Bell Stamos' (Go, natives of Lawrence, Kansas) awesome pancake flow chart loveliness found in the February/March 2010 issue of ReadyMade.

Enjoy!

Hugs and high fives,
Kella

Gingerbread Scones: Tea & Comfort

Gingerbread Scones
Adapted from A Taste of Home

Prep time: 20 minutes
Bake time: 15 minutes
Yield: 8 large scones or 12 smaller sized scones

Ingredients
2 cups all-purpose flour
3 tbps. brown sugar
2 tsps. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cold unsalted butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Penzey's Vanilla Sugar for Sprinkling

1. In a large bowl, combine the flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in the butter until mixture is crumbly. In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the crumb mixture just until moistened.
2. Turn dough onto a floured surface; knead gently 6-8 times. Pat into an 8-inch circle; cut into 8-12 wedges. Separate wedges and place 1 inch apart on a greased baking sheet. Beat egg white until frothy; brush over scones. Sprinkle with vanilla sugar. Bake at 400 degrees F for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Enjoy!

Hugs and high fives,
Kella

The Procrastinator's Peach Raspberry Crisp

The two handsome men pictured at the end of this Animoto flick are Dave, my fiancee and overall swell guy, and Reese, my cute and funny and smart little brother, age 21.
Peach and Raspberry Crisp
The Barefoot Contessa, Ina Garten

Serves 10 (or in my little brother Reese's case, 1)

4-5 pounds firm, ripe peaches (10-12 large peaches)
Zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2-3 tbsps. all-purpose flour
1/2 pint raspberries
1/4 tsp. salt
1 cup quick-cooking oats
1/2 pound cold unsalted butter, diced

1. Preheat oven to 350 degrees. Butter the inside of a 10 x 15 x 2 1/2" oval baking dish.
2. The tricky part: Immerse the peaches in boiling water for 30 seconds, then submerge peaches in ice-cold water. Peel peaches and slice them into thick wedges. Place peach wedges into large bowl and then add orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tsps. of flour. Toss well. Gently mix in raspberries. Allow the mixture to sit for 5 minutes. If you're like me, you'll have too much liquid. Add 1-2 more tbsps. of flour to the mix. Pour ooey gooey peach & raspberry mixture into the baking dish and gently smooth the top.
3. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oats, and the cold, diced butter in the bowl. Stir with a wooden spoon until the butter is pea-sized and the mixture is crumbly, hence the "crisp" part of this creation (wink).
4. Sprinkle dry mixture evenly on top of raspberry and peach mixture.
5. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. The scent will be heady, way better than a candle.
6. Serve immediately with vanilla or cinnamon ice cream. Repeat & enjoy.

Hugs and high fives,
Kella