Fresh spring leaves along the neighborhood trail in Auburn, Washington.
- 6 slices bacon
- 1 lb ground beef
- 1 chopped onion
- 3/4 C brown sugar
- 3/4 C ketchup
- 1/4 C apple cider vinegar
- 1 can butter beans
- 1 can kidney beans
- 1 can pork and beans
- 1 can spicy beans (optional)
- Salt and pepper to taste
- Brown bacon, drain, crumble.
- Brown ground beef and chopped onion. Drain.
- Combine all ingredients.
- Bake at 350 about an hour.
Recipe from Mrs. Schweizer, Monroeville, PA.
Today’s project: groceries.
Hiking the old switchback road (56th Place South) up the ridge from West Valley Highway.
- 2-1/4 C flour
- 1/4 C sugar plus 1 T divided
- 1/4 C brown sugar
- 1 T baking powder
- 1/2 t salt
- 2 t cinnamon, divided
- 6 T unsalted butter, frozen
- 1/2 C buttermilk
- 1 egg
- 1 C mini cinnamon chips
- Preheat oven to 400. Line pan with parchment paper.
- In large bowl, combine flour, 1/4 C sugar, brown sugar, baking powder, salt and 1 t of ground cinnamon. Add small slices of butter. (Cut and add quickly. Don’t let the butter soften.) Use a pastry blender, blend butter into flour mixture until you have coarse crumbs.
- Whisk egg and buttermilk. Pour into flour mixture and blend together with spatula until just combined. Don’t overdo it with mixing. Fold in cinnamon chips.
- Form dough into a ball, flatten on pastry mat, and cut into biscuit-size scones. Biscuit cutters work well. Transfer to parchment-lined baking sheet.
- Combine remaining 1 T sugar and 1 t cinnamon into a small bowl. Sprinkle on scones.
- Bake for 22-24 minutes or until edges start to brown. Remove from oven and allow to cool on baking sheet for a few minutes.
New feathers at the neighborhood pond.
Tulips and hyacinth in the planter out back.
Isabella snoozes in a shipping box near my desk. It’s a dreary day in February featuring light rain, drizzle, and gray skies.