

I love to cook, and yes, I'm the sort of maddening chef who seldom follows a recipe as originally written. To simply trace the footsteps of another's culinary creation sucks the joy of making the perfect dish dry for me. For me, the act of cooking, making something from bits and scraps of humble ingredients stirs inspiration. Not just in the kitchen, but in my writing and jewelry making, too. I'm not sure why. I only know that when a story is stuck and the words just won't flow, or the beads just won't string into the perfect pattern, there's magic waiting in that often used oven of mine.
The sizzle of butter, the fragrance of crushed herbs, the steam rising off the pot infuses my kitchen with magic. Yes, that's it, a certain alchemy that rises from the act of chopping, pureeing, combining, deglazing. The end product is so much more than the sum of its parts. This, for me, is art in its rawest and purest form.
Perhaps the act of nurturing good friends and family has a good bit in common with the art of spinning stories. For me, they're both about bringing people together. I cook to spread love. I write to help people believe in love. If it's true that the path to a man's heart lies in his stomach, then let the ones I love leave my kitchen with their bellies full as they go about the age old task of finding the one true love of their lives.
To my writing friends, a Happy Thanksgiving from my kitchen to yours. I am thankful for each and every one of you for your parts in helping my writing dreams come true.
~
Drunken Scones
1 3/4 c. all-purpose flour
1/4 c. sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/4 c. butter, softened
1/2 c. sweetened dried cranberries
1/4 c. grand marnier or amaretto
1/2 c. white chocolate or vanilla chips
1 t. grated orange peel
1/2 c. vanilla yogurt
1/3 c. buttermilk*
TOPPING:
1 to 2 T. buttermilk
1 T. sugar
1/2 t. grated orange peel
One hour before prep time, combine cranberries and grandmarnier/amaretto in a small saucepan. Warm to boiling, cover and let sit.
Heat oven to 375 degrees. Grease cookie sheet with shortening. In large bowl, combine flour, 1/4 cup sugar, the baking powder, baking soda and salt. With pastry blender or fork, cut in butter until the mixture resembles coarse crumbs.
Drain cranberries, reserving liquid. Stir in drained cranberries, white chips and 1 teaspoon orange peel. Add yogurt and 1/3 cup buttermilk; stir just until dry ingredients are moistened.
Shape dough into ball; place on floured cookie sheet. With well floured fingers, press or roll dough into 8 inch round. Cut into 8 wedges; do not separate.
Brush dough with 1 1/2 T. buttermilk combined with 1/2 T. reserved cranberry liquid. In small bowl, mix 1 tablespoon sugar and 1/2 teaspoon orange peel. Sprinkle over dough.
Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.
NOTE: * To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/3 cup.
Makes 8 scones







