“Canned Heat”- Jamiroquai

“Nothing left for me to do but…DANCE.”

Sorry I am a little excited. I am waiting for a recipe by email, since I just made my first batch of scones and I am waiting for my dear friend Abby Grace of Abby Grace Photography to make her way down to Richmond to have a traditional English Afternoon Tea.

I have attempted lemon curd, scones and another set of scones while I wait. (Those recipes will be below.)

I have had a busy day already. I started this morning with an awesome weights workout and a serious game plan.

The workout? Here it is for your pleasure ( I hit muscle failure by the last set of tricep dips so I am hoping it will work for some of you.)

3 rounds (20 reps, 15, 10)
Squats (20lb weights)
Calf raises (15lb weights)
Standing flys (5lb weights)
Bicep curls (10lb weights)

3 rounds (20 reps, 15, 10)
Sumo squats (35lb weight)
Lunges (15lb weights)
Chest press (15lb weights)
Military shoulder press (10lb weights)

3 rounds (20,15, 10)(body weight)
Single leg bridges
Side plank with single leg circles
Tricep dips

After my workout I had to run a few errands- return some clothes to Marshall’s, pick up a few grocery items, and buy a Tuffy pet toy. ( I justify it by if Onyx is chewing a toy she isn’t chewing my mother’s couch.)

I have spent the afternoon baking. And I love it. I LOVE it. Baking makes me feel calm and excited and good at something. Even if my first batch of lemon curd turned out like crap.

Last night I made a batch of homemade fudgesicles from a recipe adapted from Smitten Kitchen. I had one mini one today with lunch. And holy cow… A) I love a dark chocolate fudgesicle and B) It was SOOO much better than anything I have ever bought in a store.  Click the link for her recipe and if you want it to be like mine, just sub out dark cocoa powder and dark chocolate chips instead as well as skim milk. Trust me- it’s even better and the richness means you wont eat as much.

My tea table. I may have gone a touch overboard.

Ok.. well I intended to post this before Abby got here, but… I got distracted by her awesome presence and making my tea table look awesome and we hung out for over 3 hours and had a blast.

I refuse to apologize.

Seriously though- Abby and I have a hilarious history. In college we were both Type-A, Serious students, and total hardcore jerks. And we HATED each other. I mean Regina George- Cady Heron glares, comments, mean girl hair flips- HATE.

And then we graduated and grew the hell up and found out we actually adore each other. She is my friend in both business and life. But also in faith. I find her honesty and openness refreshing and spending time with her always feels like it renews me with hope.

I always end up telling her more than I planned and she forgives me for my TMI and my flaws and she helps me see that I am still worth it in the end.

And how would anyone not love to have a friend like that?

So… I hope you all enjoy the recipes. The scones were adapted  from Smitten Kitchen’s “Dreamy Scones” recipe and the Easy Lemon Curd  is from King Arthur Flour. (No pictures of that one folks)

Dreamy Scones:

You will need:


  • 2 cups (10 ounces) unbleached all-purpose flour (I used Gold Medal)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 1 cup heavy cream

Preheat your oven to 425F


1. Whisk together sugar, flower, baking powder and salt









2. Chop your butter into tiny cubes, plop it into the flour mixture and then…Use your hands to squelch the butter into the flour mixture, because if you try and cut it with two knives- nothing will happen.


3. Pour in the heavy cream and mix it all together and attempt to make all the flaky pieces and flour into a ball you can knead.


4.  Place it in an 8-inch cake pan and press it into the bottom, flip it upside down so you have a one inch thick 8 inch circle


5. Cut it into 8 wedges and bake it for 12 to 15 minutes.

Enjoy with some stiffly whipped heavy whipping cream and strawberry preserves and some English Breakfast tea with milk and sugar.

For the Lemon Curd

You Will need:

  • 1 cup lemon juice
  • 1 cup sugar
  • 1/2 cup butter
  • 2 large eggs

1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.

2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.

3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it’s done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. (Took me about 6 minutes)

4) Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.

5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Yield: a scant 2 cups lemon curd.

Enjoy my loves!



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