Regaining a lost love for beauty and simplicity.

Tag: apology

‘This Is Just To Say’


I have eaten
the plums
that were in
the icebox

and which
you were probably
for breakfast

Forgive me
they were delicious
so sweet
and so cold

This Is Just To Say, William Carlos Williams

The words in this poem so remind me of the summer: ‘the plums in the icebox’; ‘they were delicious’;  ‘so cold’.  Like a drink of cold water.

What poems remind you of the summer?

An Apology and a Recipe

First the apology.

About two months ago – maybe longer –  I received a beautifully handwritten letter from my friend Nicki.  She was starting a letter network (letters are becoming rare, you know, a dying art)  and was kind enough to invite me to join . . and I failed.  I never sent a return letter.  My excuse: no stamps in the house.  Dear Nicki, I am so sorry!  Please accept this apology and hopefully you will receive a letter very soon.  Anyway she has two great blogs that I thought I would share.  I hope that you check them out!


The Eclectic Mind of an Artist

Next thing up – the recipe.  I was reading the latest post on my other good friend Isabelle’s blog.  It was a recipe for Strawberry Scones with a mouthwatering picture.  I haven’t made them yet but am hoping to very soon.  I attached the recipe as I thought you might enjoy them as well!  Thanks Izze!

Her blog:


Double-Strawberry Scone


2 1/2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) of butter
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (optional)
2 Tbsp. snipped basil
2 eggs, lightly beaten
1/2 cups half-and-half
half-and-half or milk and sugar (to be used later)

1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.

2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.

3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.

4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Note:  I only use fresh starwberries and I do more that 3/4 cup as I like a lot of strawberries.  Also, I have never used the basil, it tastes fine without it.