Saturday, February 5, 2011

“Lovey” Month

Lovey month. 


Every month should be lovey month. 

February is singled out though because it is the Hottie’s and my dating anniversary  the month of love, the one time a year we indulge in chalk-like candy and pretend we like the pasty conversation hearts. 

Ahh, Valentine’s Day.  Roses.  Chocolate.  Hearts.  Red.  Roses (did I already mention that?). 


A challenge was issued through the apron strings of Jessica over at Muthering Heights:

…delight your child by serving them their favorite treat in place of a normal snack. As they savor the treat, regale your little one with a “surprise” story about their life in which they were a surprise treat for you, such as the day you found out you were pregnant, your birth story, something they did as a baby, etc.  Watch their excitement as they receive this surprise…and marvel at your spontaneous display of love!

Simple.  Making food is an easy way for me to show love to my kids. 


It’s like a gift.  And I love a good gift. 


By the end of the week, the kiddos began to get a little bit greedy.  Even before only crumbs remained of breakfast, I heard, “What’s our lovey snack today?”

And I loved keeping them hanging.  Mouth watering.  Drooling to know what ingredient would delight their tongue and what morsel of a story would feed their heart.


I heard, “I want another one!”  Thinking they meant a snack . . . I was ready to dole out another lovey.


But they meant a story . . . a story that reminded them of how much I loved them. 

Cinnamon Scones (for Renee)

Ingredients (For nutritional benefits, mix the below 4 ingredients together and allow to soak for 12-24 hours at room temperature with plastic wrap and a damp towel blanketing the bowl.)

  • 2 cups freshly ground, sprouted whole wheat flour
  • 6 tablespoons Sucanat or Rapadura
  • 1/4 cup cold butter or coconut oil
  • 2/3 cup buttermilk, yogurt, or kefir

12 hours later you will need

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon

For Topping

  • 1 tablespoon Sucanat
  • 1/4 teaspoon cinnamon


Hopefully you were able to babysit the initial four ingredients for (at least) 12 hours.  If not, then welcome to the club.

  • Preheat oven to 400 degrees Fahrenheit.
  • Add the “12 hours later” ingredients.  Mixing thoroughly.
  • Form large circle with the dough onto an ungreased cookie sheet or stone.  The scone dough should be 1/2 inch thick. 
  • Sprinkle with topping mixture. 
  • Bake for 12-15 minutes. 
  • Cool and cut into triangular shapes, like a pie.

   To read more about “lovey” month head on over to Muthering Heights.

blog comments powered by Disqus