I don’t see you enough – as often as I’d like – but I’ve spent a lot of time thinking about how different my life would be if you weren’t around; to push me, to guide me, and to scare the ever living shit out of every man I’ve ever dated.
I’d never admit it growing up, but your protectiveness is something I’ve always cherished. To have five people who care about you so much that they’d go to any extent to shield you from all-things-bad in the world? Well, that’s a pretty good feeling. Better than shaved legs on clean sheets (not that you’d know anything about that), endless salad bars (you probably couldn’t care less about those, either), or running my fingers along wrought iron fences. (Are you still reading?)
Many of the things I’ve grown to love about myself have been things I’ve learned from each of you. You taught me how to be strong, both mentally and physically. You taught me how to stand up for myself, to fight for what I believe and to not stop until I get it. You taught me, by example, that true happiness is attainable (as long as I want it bad enough). And most of all, you taught me how to love myself.. when I didn’t even think that loving myself was possible.
I think of you often; where you are, if you’re happy. And not a day goes by that I don’t dream about all six of us being together again. Sometimes I forget that we’re not kids anymore, but one day I picture us sitting around a table on a patio somewhere, laughing over these scones while we watch our little ones roll around in the grass together. Just like we used to.
I don’t tell you enough, but my love for each of you is so massive that it could swallow the world whole. The five of you have enriched my life beyond belief, and being able to grow up alongside you has truly made me a better person.
So much love,
Your “little” sister
PS – Thanks for not scaring away Thom. He likes you guys, and I think you like him, too.
Notes: If you want these to be full of gluten, simply replace the gluten free flour blend with unbleached flour (you still need to add the oat flour) and omit the xanthan gum. These guys have a soft crumb and are just barely sweet, which is why I top them with vanilla bean sugar. The maple glaze was the direct result of Thom’s absolute refusal to eat these things unless I made them sweeter (apparently, the vanilla bean sugar just wasn’t cutting it for that guy). So, the maple glaze recipe follows the baking instructions.
MAPLE OAT SCONES
1 3/4 cups gluten free flour blend
1/2 cup oat flour
1 cup rolled oats
1/2 tsp xanthan gum, heaping
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup canola oil
1/3 cup Grade B maple syrup
1/2 cup almond milk
1 1/2 tsp pure vanilla extract
Vanilla bean sugar, optional
Preheat oven to 375˚F. Line a large baking sheet with a silicone mat, or parchment paper. In a large mixing bowl, whisk together the flours, oats, xanthan gum, salt and baking powder; set aside. In a small mixing bowl, combine the oil, maple syrup, almond milk and vanilla extract. Create a well in the center of the flour mixture and pour in the wet mixture; fold bottom mixture over the top mixture and mix with your hands (g-e-n-t-l-y) just until combined. On a flat surface (or the prepared baking sheet) sprinkled with flour, pat the dough into a circle about 1 inch thick. Slice crosswise 4 ways, transfer to baking sheet (if rolling out on countertop) and sprinkle with vanilla bean sugar, if desired. Bake at 375˚F for 16-18 minutes. Transfer to wire rack to cool, then store in an air tight container for up to three days.
For the maple glaze, combine 1/4 cup powdered sugar and 1-2 tablespoons Grade B maple syrup in a small bowl; whisk until smooth. Spoon over cooled scones.
Yield: 8 scones