Thursday morning I went on a field trip to Local Harvest Grocery in Tower Grove Park. That is the beauty of a Sustainable Food Systems class. I hung out at my favorite St. Louis grocery store and then headed to their cafe for a latte with Beth.
I picked up some beets and shitake mushrooms at the grocery. I had never cooked shitake’s before. They were a wonder sauteed for lunch.
A snow and ice storm began soon after I got safely home. Elise, Jamee and I chatted the afternoon away and I made some delicious scones to warm us on the cold and stormy afternoon.
The recipe comes from the kitchn. http://www.thekitchn.com/valentines-day-recipe-almond-scones-with-grand-marnier-glaze-guest-post-from-coco-harris-of-opera-gi-183870
The only changes I made were to substitute a flax egg for the egg (1 tbsp flaxmeal mixed with 3 tbsp water) – I really feel that baked goods, if there are only two or less eggs called for, can always use flax eggs. I really don’t notice a difference texturally. The only thing I could comment on is the fact that you can see little flecks of flax in the scones. I think it give them character:)
I also added minced crystallized ginger in place of the almonds. I didn’t do a glaze but they were beautiful hot from the oven with honey or jam in the middle. NUM.
Yesterday was our first day back at running after Indoor Conference. It had only been since Saturday that I ran but I really was ready to get moving again. I was a little, not scared, but intimidated to start running again because it means a hard 4 weeks of training and then a 10K. However, I am also very excited. I have a great opportunity here to show myself what I am capable of.
Thanks to friends, Thanks to family, Thanks to running and thanks to Good Food.