生活中一不小心就失去了動力失去了平衡
要在生活中找到自己的價值不難
只要有心想做而非怨天尤人
經常在孩子午休時把握時間的做自己想做的點心
喜歡靜靜的待在廚房裡
吸著濃濃奶香味的點心
烤好後不急著清洗道具而是。。。。。。
先來泡壺喜愛的花茶
準備好點心，時而有感就點個芳香蠟燭也不錯
放各Ａｋｉｋｏ的輕音樂，閉上雙眼......
想像自己正在高級的餐廳裡喝下午茶
直到。。。。。
媽媽～午安
頓時才清醒！！哈哈哈哈
預見生活美好～你可以預約下一場下午茶
再下一場下場下下一場都可以
生活完全屬於你自己的
祝福你～
RECIPE FOR CRANBERRY SCONES
Source: Recipe adapted and modified from Farmgirl’s Cranberry Christmas Scones) and technique adapted from House of Annie (originated from Fine Cooking Magazine).
Yields: 26 small scones (if you use 3cm cookie cutters)
Ingredients:
2¼ cups plain flour (note: 1 cup = 115 gram)
1 tbsp baking powder
½ tsp baking soda
¼ cup castor sugar
½ tsp salt
½ cup (110g) unsalted butter, chilled and cut into small cubes (1cm)
2 tbsp plain yogurt + ½ egg (about 30g) + milk –> make up to 2/3 cup yogurt mixture
1 cup dried cranberries – rinse, put into a zip lock bag, soak with 3 tbsp of water and keep in a fridge for at least 1 hour, then squeeze away the excess water and pat dry with kitchen towel
Egg glaze:
½ egg + 1 tbsp milk – beat well with a fork
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