Breakfast: I made cream scones with apricot ginger sausage and Niman Ranch bacon. We drank coffee and Pellegrino. We ate like kings, in other words. These scones are amazing..jpg)
This is another recipe I owe to smittenkitchen.
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor,remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
For lunch, I had another scone.
Supper:
LAT (Lettuce, Avocado, Turkey) Sandwich with "Country" Greens
Toasted Sourdough bread spread with mayo with 1/4 tsp. chile powder mixed in
Red Leaf Lettuce
Avocado
Smoked Turkey Breast
I got a package of greens from the store when shopping for the above ingredients and loosely following about a dozen different recipes in my head from making greens about a dozen times I did the following:
I sauteed an onion with 6 cloves of garlic (yes, I said 6. I love garlic.) in about 3 tablespoons of olive oil until the onion was translucent and it all looked happy in my skillet. Then I poured in enough chicken broth to cover the onions and garlic, and then in batches mixed in the greens until they were all wilted. I continued cooking for another 10 or 20 minutes, added salt and pepper and a light drizzling of white vinegar after I had taken it off the heat. I ate them while reading the New York Times magazine:
