Monday Morning Staff Meeting on Friday

Welcome to the Monday Morning Staff Meeting ....... today's it's being held on Friday.

Sorry, I've been working and organizing for the Farmer's Market tomorrow. My sister and I are excited. We make a good working pair I think.

The older I get the more important organization becomes to me. Years ago a friend of mine who was an incredible hostess shared with me that the secret to having a great party is organization. This allows you to enjoy the party with your friends.

Today I'll be loading up the car and I'm amazed at all the stuff that's required to fill up a booth.

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This morning we're going to be munching on scones. How do you pronounce it. Our friend Renae in Australia said that if we want to be posh we should pronouce it "scone" as in "tone".



Lately I've been wanting something sweet in the evening. Scones seem to do the trick and I've become a late night scone baker! In the past I've made them with a recipe that calls for one container of yogurt. This recipe calls for sour cream and when you try the method of cutting in the butter you'll pack away your pastry cutter.

You can add raisins, currants, dried cranberries or my favorite, dried wild blueberries. I've added some chopped almonds on top.

Sour Cream Scones

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp baking soda
1/2 tsp. salt
8 TBSP. unsalted butter, frozen
1/2 cup raisins, currants or other dried fruit
1/2 cup sour cream
1 large egg

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate frozen butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter (mixture should resemble coarse cornmeal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form into a ball. Press until dough comes together.

Put dough on a lightly floured surface and pat into a 8 inch circle, about 3/4 inch thick. Sprinkle with remaining sugar and chopped nuts, if desired. Cut into 8 wedges and place on a baking sheet, about 1 inch apart. Bake until golden, about 15 o 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Thanks to USA Weekend columnist Pam Anderson for this recipe.

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I was wondering if Blogger and Photobucket are related somehow because in addition to Blogger giving me fits, Photobucket has jumped on the bandwagon. I was getting all kinds of e-mails saying that my account was going to be cancelled because my method of payment was no longer valid.

What the heck? All the pictures on the blog were repaced with an "over bandwidth" message. They required me to sign up again and voila', magically my account was reinstated using the same Paypal account they said was invalid. Go figure.

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The next order of business is the giveaway. You remember, the Emergency Room Dishcloths.

Here they are:



I agree with Vee - the yarns used to make these are lovely colors.

Drawings around here are strictly low tech. I'm not a Luddite but I just like to do things the simplest low tech way.

Paper and pen.




Folded in the wingnut fashion.

Drawn by the Farmer.



Dorothy, you are the winner. Please contact me via e-mail with your address and I'll get these off to you.

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Thanks everyone for stopping by today. I appreciate the fact that you've taken time out of your busy day to visit with me and eat some scones!