13/05/2026
I’ve always used baking and cooking as a therapy for stress. Our brains need a distraction that calms the soul and occupies it with goodness and pleasure. Grieving the death of a loved one is all consuming and very personal and it’s important to allow the feelings to flow. I find myself unable to focus on the magnitude of what is ahead so I’m taking each day at a time.
I’m so grateful for the love of so many that have reached out to me…..with a card, a call, a message , delivery of food, a visit and mowing my lawn (my incredible neighbor).
Yesterday I wanted to bake something new….I haven’t baked in many months. I was gifted a “biscotti “with an enclosed recipe and so I gathered all the ingredients (took a few trips to store).
I wanted to make a “softer” version so instead of calling it Biscotti (twice baked) my daughter named it “sconotti”…yes it’s a cross between a scone and a biscotti. They have crisp edges and a coarse but softer interior. The sweetness of cranberries and cherries and the nutty almonds are a perfect balance.
Y’all remember my video of Rancho Gordo dried beans…..I’m making their baby limas (my fav) and the final dish will be Lima bean soup with acini de pepi pasta (tiny bits).
This is a huge accomplishment for me. I think I took my skills for granted in the past but I’m now realizing how difficult it is to focus on the details of a recipe and the process of getting to the final product.
There is always joy and love around us, we just need to be open and ready to embrace it. I hope you find joy and love each day in your own journey of life.
