“The intimate space of your personal life should be reserved only for amazing, beautiful, and radiant souls – those good, wholesome, and loving people…”– Bryant McGill
What is it with time?
One moment, you find yourself looking at the vast future ahead of you. There is the now, and there is the then…merely an ocean of unravelled time separates these 2 places from each other…and you are perfectly okay with this, since you hold the world in your hands. Time is everything. Time gives you the space to do whatever you please…
But in the next moment you find yourself looking back – yet suddenly, everything has already happened. The ocean of time has disappeared; the scenery has changed. You don’t even remember sailing it. It just rolled away. Chances have gone, and the future still proves impossible to keep up with…you’d like to sit back and reflect a little. But time just keeps moving. You don’t like the pace, but you’ve already learned that time waits for no-one; it carries you away anyway. Nonetheless, you carry on trusting time to suit you, time and time again…
On a small scale, this could be seen as the beginning and the end of a good song. At first you are excited to hear it, and when you actually listen to it, you just feel happiness – the moment. But the song crawls by slowly, and before you even realize where it was taking you, it comes to an end. Sure, you could hit repeat. But those first 3 minutes can never be recovered. Everything around you will have changed a little bit more with every round of repeat, the only trace that ‘time’ ever existed is the difference between who you were then, and who you are now.
The seasons will come and go every year, but they will never see the same world. Between the beginning and end of this cycle we find joy, decisions, unexpectedness, and bad news – life.
Time = a tunnel. A beginning and an end filled with oblivion. And it passes. Quick.
I know that my obsession with time is borderline psychotic. But IT ISS JUST SO COOL. It makes me feel all philosophical. I believe that anyone who appreciates the passing of time gets to see their trajectory throughout this vast freaking universe. And considering the size of it – that’s actually pretty cool. Everyone likes to feel a sense of purpose. And pretty much everyone wonders why time goes so ridiculously fast too! Term time starts in 2 weeks. I could have sworn that just last week I had 4 months of holiday ahead.
And do you know what everyone else likes too?
Strawberry scones specifically…
They are quite different from traditional all butter scones (given that they were half made with yogurt), and thanks to the strawberries, they were sweet enough without any extra jam + clotted cream. But we called them scones, topped them with egg wash, vanilla glazing, and almonds, before eating them as if they were regular scones anyway. And they were brilliant.
Scones are amazing:
- 3 C flour
- 1/3 C sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ C (1 stick) salted butter
- 1 C yogurt/buttermilk (I used yogurt)
- ¼ tsp almond extract
- 1.5 C strawberries, chopped.
- 1 large beaten egg.
- 1 teaspoon/splash of milk.
- 2 tbsp sugar.
For the glaze:
- 2 C icing sugar
- 5 tbsp milk (some recipes write 2, but I didn’t think this was enough)
- ½ tsp almond extract
- Pinch of salt.
- ½ C sliced almonds, toasted (in an oven at 180*C for 8 minutes)
- Preheat the oven to 200*C/400F, line 2 baking trays with parchment paper.
- Mix the dry ingredients in a large bowl. Add the butter in small cubes and work into the mixture (you may need to use your hands) until it resembles coarse crumbs.
- In another bowl, whisk the milk + egg, and sugar (this is for the egg wash)
- Fold in the yogurt + chopped strawberries to the dry scone ingredients.
- Using an ice cream scoop, scoop the dough into large mounds (about 12-16) onto the baking sheets. Brush with the egg wash and sugar.
- Bake for 20-30 minutes, checking back, and removing when they are golden brown. Cool on a wire rack for 30 minutes.
- To prepare glaze, in a small bowl, whisk the confectioners’ sugar with the buttermilk, almond extract, and salt. Drizzle scones with the glaze, and then top with the almonds (they should stick). Let dry for 10 minutes before serving. Scones are best when fresh.
The smell will tease you for 35 minutes but the wait is so worth it. Enjoy ASAP.
~ The time keeper x
“When in doubt – ingest carbs” — Rachel Cohn