All hail 3 day weekends! I hope you had a safe and fun Memorial weekend! I wouldn't characterize myself as patriotic, but I do have boundless respect for those who have passed. Thank you for putting it on the line and may your sacrifice not be in vain. Let there be peace.
While most scrambles to the beach, we posted up dog-sitting in Southern VA. It's for family friends and besides... it's dog-sitting! Her name is Mimi and she's a 14 year old long haired dachshund. I love it when she bustles around on those quick, tiny paws! You can tell she's only giving us that second-hand loving though. Her attention fades away slowly and her eyes return to the front door, waiting for mom and pops to come home.
While most scrambles to the beach, we posted up dog-sitting in Southern VA. It's for family friends and besides... it's dog-sitting! Her name is Mimi and she's a 14 year old long haired dachshund. I love it when she bustles around on those quick, tiny paws! You can tell she's only giving us that second-hand loving though. Her attention fades away slowly and her eyes return to the front door, waiting for mom and pops to come home.
Then we have our little testament to man's "best friend"... that's right. We brought Autumn with us for the weekend. It just didn't seem right to leave her at home when we are just an hour down the road. The only mistake we made was swinging by my brother's house. He locked up his kitty but you can't lock up the scent. Autumn slid right back into her old, defensive ways- hissing and swatting at EVERYTHING. She even went Wolverine on my hand as I tried to give her treats. In short. This confirms our conspiracy she was once a secret agent for hire and old habits die hard.
Fortunately, things calmed down once we reached Stafford. The weekend was incredibly relaxing and heart warming. We took a 2 hour hike Prince William Forest Park. Danced at the local gym. Visited my bro. Watched movies including Let the Bullets Fly and Underworld Awakening. Baked some healthy cinnamon buns for Mike's parents. Chilled with our boy David and his family who were conveniently around the corner. Autumn was a little angel and slept blissfully on my chest every night.
The best part, aside from being with Mike, was sleeping. Usually I have a hard time falling asleep. My body may be weary but my brain is restless or my legs are ancey. It's very frustrating and runs in the family. I have to be physically exhausted to fall asleep before 1am, hence the need to do cardio every other day. For some magical reason though, that guest bed put me right to peaceful slumber.
The best part, aside from being with Mike, was sleeping. Usually I have a hard time falling asleep. My body may be weary but my brain is restless or my legs are ancey. It's very frustrating and runs in the family. I have to be physically exhausted to fall asleep before 1am, hence the need to do cardio every other day. For some magical reason though, that guest bed put me right to peaceful slumber.
To tie us through the week, I made these Chia Peanut Banana Scones. These are not your traditional scones because they are not loaded up with sugar. They are based on The Kitchn's version. I simply used what was available in our kitchen at the time, like Greek yogurt, peanuts, and chia seeds. It's a very easy recipe and next time I'll use flax seed as well! Instead of all-purpose, whole wheat flour is incorporated for additional nutrition. The glaze is from a previous banana bread recipe. This is a breakfast scone you can much without the guilt.
Chia Peanut Banana Bread Scones
modified from The Kitchn
2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk
3 tablespoons chia seeds
1/2 cup (4 oz) plain greek yogurt
2 cups all-purpose flour
1/2 cup whole wheat flour
4 tablespoons (1 1/2 oz) cane sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter
1/2 cup chopped peanuts or almonds (optional)
1 tablespoon flaxseed (optional)
1/3 cup confectioners sugar
2 tablespoons peanut butter
2 tablespoons milk
Mash the bananas, chia seeds, and then add enough milk to make one total cup (if necessary). Stir in the yogurt and set aside.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the peanuts, if using. This will make a fairly wet dough.
Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.
Preheat the oven to 400°F.
Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces. Work it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
Pour the banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in the peanuts, if using. This will make a fairly wet dough.
Line a dinner plate with a piece of wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Freeze the scone dough for 30 minutes.
Preheat the oven to 400°F.
Peel off the top layer of wax paper and invert the scones onto a parchment-lined baking sheet. Peel off the second layer of wax paper. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and turning golden-brown on the edges. Cool completely and cut apart any scones that baked together with a sharp knife.
