“In the end, the basic ingredients of existence never falter, whether you’re flying business or red-eye economy, or staying home.” Erin at outerNotes reflects on the lifestyle of a worldly jet-setter and wonders whether she’s “made it.”
Thoughts from Sonia Boue: “My humanness is not other — it is a parallelogram of your humanness. A mirror in which to see yourself (at times).”
‘Pemi Aguda on Loss My story of loss is a story of los–ing. It is a story of the futility of will, and the limitations of drugs against the stubbornness of genetics, of body. I start to write this story in my head while staring at myself in the mirror, combing Cantu-covered fingers through wet […]
So in lieu with my foodie life, i tried a recipe by JOYOFBAKING
So it is baked “
of course“,read (DUH) so pre heat your oven 280 degrees , i have to admit this is a party popper, you take it to an event and people think you put in so much hard work when you literally just whipped it up with your whisk in a few minutes. bake for 15 to 18 minutes
things that you will need
2 cups (260 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, cold and cut into pieces
2/3 – 3/4 cup (160 – 180 ml) buttermilk
1 teaspoon vanilla extract (optional)
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and knead the dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles or any cutter of your choice. Transfer the scones to the baking tray and brush the tops of the scones with a little milk.
Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool. Can be stored at room temperature for a few days.
credit for this recipe goes to JOY OF BAKING
In the detail from Botticelli’s painting, the one of the oranges in their deep green trees at twilight, I’m able to feel it again. As a child, I didn’t see the brush strokes but the painter’s pure vision, standing between the real and the oils that caught it. What floats between the thing and […]
About Tiffany Teoh:
Tiffany is a Malaysian born Chinese, of Peranakan heritage. She was raised in Kuala Lumpur until the age of 17 and proceeded to live in Australia for 8 years until the age of 25. She is currently hitchhiking and traveling around the world with her fiancé and their puppy. For more on Tiffany, visit her website.
About, The Traveller Series:
The series started from a longing to want to travel after hearing all the good and bad tales from long term backpackers.
Every single piece that made it and didn’t make it in this is book has a special place in my heart as they were the beginning of a journey of a memory that never happened, but a longing that was constant.
We all naturally have it in us to wonder and wander, it’s just a matter of allowing it to take you to places.
Click here or visit Royal James Publishing’s Facebook page to enter to win a $20 Amazon Gift Card and a digital copy of, The Traveller Series by Tiffany Teoh