google it

I google everything. If I don't know how to spell something, if I am at a fancy restaurant and want to know what the hell cardamom is, if I'm looking for a semi-specific place that's around the corner from that place I went once but don't know the name of. Anything and everything. You type it into the magic box and it appears uncomplicated at your finger tips. It's a blessing and a curse.

I remember arguing with my father about getting a smart phone. "Why do I need the internet on my phone, that's so unnecessary. Can we just pick one and go?" I loathe shopping for phones, it's the one thing that if you ask me to do that can bring me to tears within seconds. But now I realize that a smart phone = google, which means at any time I can figure out where I am in this city and how the hell to get home. I also love after an especially wonderful night out with friends looking back to my google history that has had little gems like "Miss Mary Mack Hand Clap."

Have you ever looking at your google history or tried to record it for the day? It's the most bizarre set of words and when you throw them all together it always sounds awkward and inappropriate. Or maybe that's me...

Today's google items thus far: marlboro, pigeon, fun house, the naked and famous - punching in a dream and prohibition

smoke signals

 I awoke with a thought and part of a dream - what if I sent smoke signals? 

I quickly feel back to sleep until my alarm buzzed again. The thought stayed with me throughout the day. A S.O.S. to friends, B.B.L. to roommates, I.L.Y to family and loved ones. But with all that smoke, my signal is sure to get lost and misinterpreted with the signals of others.

How do you signal complicated thoughts and messages? If you had to break down what you were trying to say to another person in the simplest form, would we all be better off? Less beating around the bush and straight to the point? Yes. No. Now. Later. Has making it easier to send messages via phone, text, email, tweet, etc. actually made it harder for us to communicate?

I'm working on simplifying my life. With materials things, with my friendships, relationships, my entire self. Let's get to the point. I can't help feel that with all these complicated signals flying around that I'm losing my message in all the smoke.

november

Always. Every year I think that I'm going to get through the entire month without falling into a sinkhole of bitterness and angst but November has proven me wrong again. It's been months since I've had the hole-in-my-chest-the-world-is-falling-apart feeling but I awoke with it Saturday night and haven't been able to kick it since. I felt it creeping in last weekend and tried to run it out of my system. 4 days and 20 miles later all I ended up with was extremely sore feet and an absurdly painful calf cramp. I almost made it the entire month. See you in December.

scrumptious scone

I've been busy catching up on my New York life since I've returned from my month of travels. Playing catch up means that I'm back to cooking and baking, or at least trying to. I'm good at pulling and saving recipes but that's often as far as it goes. This past Sunday I set out to make scones. I'm a breakfast/brunch fanatic so it only seemed fitting to learn how to bake the perfect scone. Originally the recipe came from Epicurious.com. With minor tweaks and a whole lot of mess, my scones came out semi-perfect. It is of my own belief that they would have been 100% perfect if I had more counter space to work in and an oven that wasn't comparable to Barbies. The recipe is below with my added changes. This weekend I hope to try a vanilla, blueberry batch. Cheers!

Lemon Cream Scones
Bon Appétit, May 1996

Ingredients
*revisions/tweaks I made
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder

1/2 teaspoon salt
*3/4 cup chopped dried peaches (originally apricots)
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
*1/2 lemon to squeeze into dough
   
Preparation
Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. This is where I squeezed in some fresh lemon juice to add more lemon flavor. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.

Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.