I’ve found that even in my short stint with adulthood, I’ve collected more items than I could possibly ever need. Moving has become a time for refocus on what’s really important. Every time I move, I reassess.
I moved over the weekend to M’s apartment to take over his lease until May when I move out with him. The move came quick (quicker than I even expected) and so my ability to lament over items wasn’t there. With each item it was a quick question: do I want to haul this 2000 miles in May (because if I didn’t, it wasn’t worth the 30 mile move now).
For a lot of items, the answer was no. I, of course, do have a mild hoarding issue with kitchen items and shoes but for the most part, I’ve narrowed it down to items I use everyday or at least once a week. If it wasn’t for these two items in particular (and a few antique pieces handed down to me) I could fit everything that truly mattered in a car.
I’ll be happy when I stop moving around so much!
I took yesterday to relax, watch a movie, and bake. I needed some me time after what felt like chaos of a whirlwind move on Saturday.
These scones were my own personal house warming gift.
- 1 cup whole wheat pastry flour
- ½ cup oats, ground in a food processor
- 2¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons butter
- 3 tablespoons maple syrup
- 1 egg white, yolk reserved
- ¼ cup buttermilk
- 1 medium apple
- ⅓ cup pecan pieces
- 2 teaspoons cinnamon
- Preheat oven to 400˚ and cover a sheet tray in parchment paper (or silpat).
- In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, hands, or a food processor) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons maple syrup, and buttermilk. Combine with dry ingredients until dough pulls together.
- Dice apple and toss with cinnamon and pecans. Pat out dough in to a rough 12×6 square. Sprinkle apples over and carefully roll. Squeeze and pat in to a square log.
- Cut in to 6-8 squares. Place on the sheet tray 1-2 inches apart. Whisk together egg yolk and 1 tablespoon maple syrup; brush over scones. Place tray in oven and bake for 15-18 minutes until scones are golden and firm to the touch.