On Sunday mornings, my family and I go to worship and then my son, who is almost 5, goes to BASIC (Brothers And Sisters In Christ - our church's name for Sunday School). Each week, BASIC starts with songs and the Bible story with all of the kids together in the sanctuary. Then the kids head into classrooms for time with their peers. They share highs and lows, pray together, and usually do an activity together.
This past Sunday, I asked O how BASIC was and what they did. Here's how our conversation went:
Me: What did you do in BASIC today?
O: We played with Play-Doh!
Me: Oh, that sounds fun. What were you making with it?
O: Well, we were supposed to make something we are thankful for.
Me: That's cool. What did you make?
O: I made a rock.
Me: A rock, huh? You're thankful for rocks?
O: No. I wanted to make a human being, but it was too hard, so I made a rock.
Me: Oh. I gotcha. Human beings are hard to make. You're thankful for humans, though?
O: No! I was trying to make you, Mama!
Me: (tearing up) That is so sweet, buddy. I am thankful for you, too.
It makes me think about how thankful I am for the people in my life, but how infrequently I tell them. Why are we so quick to share our feelings of gratitude when it comes to things, but slow to share when it comes to people? I suppose it has something to do with vulnerability. It feels like a big risk to tell someone that you're thankful for them. Because what if they don't feel the same way back? But doesn't it feel good to hear that someone is thankful for you? Maybe that's what we need to focus on. Regardless of their response, it feels good to risk vulnerability, and it always feels good to hear that you are loved/appreciated. Who can you tell today that you're thankful for them?
Also, the conversation with O on Sunday reminded me of the song "We Want a Rock" by They Might Be Giants. Enjoy!
Showing posts with label love. Show all posts
Showing posts with label love. Show all posts
Wednesday, November 16, 2016
Sunday, November 13, 2016
Coconut Chocolate Chip Scones
My kids have a book by Mercer Mayer that says the most important ingredient in any recipe is love. So, when I make something for my family and they respond positively, I often ask if I put enough love in it. This is especially fun when both of the kids have helped me make something and we are seeking feedback from Einar.
One of our favorite breakfast treats is chocolate chip scones. Years ago, my sister shared her recipe with me. She got it from her Betty Crocker or Joy of Cooking or some other fairly standard cookbook. We really like this recipe - it's easy, quick, and most importantly, tasty!
Over the past year and a half or so, my husband and I have been using coconut oil more regularly, and so I thought I'd try using coconut oil instead of butter in this recipe. Now, I am not a huge fan of coconut, but I do like coconut milk-based curries. I was hesitant to use unrefined coconut oil because of its mild coconut flavor. We were delighted to discover that using unrefined/virgin coconut oil gave a nice hint of coconut flavor, which was a nice complement to the semisweet chocolate chips I use.
If you want to experience these delicious scones for yourself, gather up extra love and follow the recipe below.
Coconut Chocolate Chip Scones
1/3 cup unrefined/virgin coconut oil (I use Spectrum brand)
1 3/4 cup all-purpose flour
1 1/2 tablespoons sugar
2 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1 egg, beaten
1/3 cup miniature chocolate chips
4 to 6 tablespoons half-and-half
Heat oven to 400 degrees.
Measure flour, sugar, baking powder, and sea salt into a medium bowl. Cut coconut oil into these dry ingredients with a pastry blender until mixture resembles fine crumbs.
Stir in the egg, chocolate chips, and just enough half-and-half so the dough leaves sides of bowl.
Lightly knead 10 times. (I do this right in the bowl.)
Divide into 8 equal pieces. Gently form each piece into a ball and then flatten to about 1/2" thick.
Place on ungreased baking stone, leaving room between each scones.
Bake until golden brown, about 17-19 minutes. (If using a cookie sheet instead of a baking stone, decrease cooking time to 10-12 minutes.)
Enjoy with a cup of coffee or glass of milk.
One of our favorite breakfast treats is chocolate chip scones. Years ago, my sister shared her recipe with me. She got it from her Betty Crocker or Joy of Cooking or some other fairly standard cookbook. We really like this recipe - it's easy, quick, and most importantly, tasty!
Over the past year and a half or so, my husband and I have been using coconut oil more regularly, and so I thought I'd try using coconut oil instead of butter in this recipe. Now, I am not a huge fan of coconut, but I do like coconut milk-based curries. I was hesitant to use unrefined coconut oil because of its mild coconut flavor. We were delighted to discover that using unrefined/virgin coconut oil gave a nice hint of coconut flavor, which was a nice complement to the semisweet chocolate chips I use.
If you want to experience these delicious scones for yourself, gather up extra love and follow the recipe below.
Coconut Chocolate Chip Scones
1/3 cup unrefined/virgin coconut oil (I use Spectrum brand)
1 3/4 cup all-purpose flour
1 1/2 tablespoons sugar
2 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon sea salt
1 egg, beaten
1/3 cup miniature chocolate chips
4 to 6 tablespoons half-and-half
Heat oven to 400 degrees.
Measure flour, sugar, baking powder, and sea salt into a medium bowl. Cut coconut oil into these dry ingredients with a pastry blender until mixture resembles fine crumbs.
Stir in the egg, chocolate chips, and just enough half-and-half so the dough leaves sides of bowl.
Lightly knead 10 times. (I do this right in the bowl.)
Divide into 8 equal pieces. Gently form each piece into a ball and then flatten to about 1/2" thick.
Place on ungreased baking stone, leaving room between each scones.
Bake until golden brown, about 17-19 minutes. (If using a cookie sheet instead of a baking stone, decrease cooking time to 10-12 minutes.)
Enjoy with a cup of coffee or glass of milk.
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