Should-less Sundays (and My Wild Huckleberry & Maple Scone Recipe!)
Sunday morning I made the mistake of checking my email soon after waking. I know better, but I did it anyway. And of course, there were a couple of emails from clients needing me to do things, and of course, I felt my people-pleasing strings tug at me hard to fulfill, to satisfy, to fix.
But [ah, years of deep inner work does pay off] I was able to gently remind myself that today is Sunday and no, today was not for work and meeting demands and shoulds. In fact, how about we just designate today Should-less Sunday? What would that look like?
Maybe instead of putting check marks next to words on a to-do list, we just quiet these busy minds and let our bodies guide us today, effortlessly gliding between one thing and the other, following the invisible tug of the things that nourish us. Approaching the day with a curiosity and setting aside the planning mind, "Here's what we'll do today..." can be saved for the other 6 days of the week, can't it?
Swimming sounded nice, but did we really want to drive all the way to the swimming hole, on this hot day (we don't have air conditioning in our vehicles)? I'll develop a new recipe today, I thought, but even these enjoyable scenarios were shoulds - I was catching onto myself.
With constant awareness, I meandered through the day, letting the minutes unfold as they did, rather than reigning over them. (My husband was very pleased with this new approach).
The irony of it all? I accomplished plenty that day. But, the way I went about it and experienced my day was drastically different. If I had to pin a word to it, I'd say presence was the key differentiator.
Moving from minute to minute with no plan, I still ended up:
cleaning the filter on our air purifier to get it good and ready for this dusty summer that's upon us, I handwashed some linens and hung them to dry on the taut new paracord clothesline Eric hung for me, I began a new wild sourdough starter using rye flour grown here in Washington, practiced hand-sewing, and delved into the art of sun-dyeing with natural dyes. That evening, after yoga, we enjoyed a delicious dinner by candlelight and then (because my mind wasn't allowed to tell me I should not do certain things) we enjoyed the season 7 finale of Game of Thrones (any other night, I'd decline saying there are other things I ought to do with my time).
Oh, and I created a new recipe...
Dear reader, this is not just any ol' recipe. This is hands down, the best scone recipe we've ever tasted. Eric went on and on and on with each bite he took (with enough moans to make a gal get that certain cock in her brow!), so since he isn't here to toot my horn for me, I guess I'll have to do the honors.
I wanted to use some of the wild huckleberries we've been foraging lately, and I'm not big on sugar, so I opted for organic maple syrup instead. You must promise me that you'll try this recipe. Please. And if you don't have wild huckleberries, no problem, just use fresh blueberries or wild berries from your local landscape. But most importantly - enjoy, enjoy, enjoy (and be grateful that we have these amazing things called tastebuds!).
Wild Huckleberry & Maple Scones
3 c all-purpose flour (I use this kind)
1.5 TBSP baking powder
1/2 tsp sea salt
1.5 sticks grass-fed butter (6 oz.), cold
1 c wild-foraged huckleberries (or blueberries)
2 TBSP lemon juice
1 tsp vanilla extract
1 c raw milk (or grass-fed whole milk)
4 TBSP maple syrup
1 egg + 1 TBSP maple syrup (to brush over scones before baking)
Preheat oven to 375 degrees F.
In a large bowl, combine flour, baking powder, and sea salt.
Cut in butter & incorporate into dry ingredients using fingers until combined, making sure that pea-sized pieces of butter remain in the mix. This is an essential part of getting the scone to feel scone-y. Here's a good demonstration of how to cut in butter if you aren't familiar.
Add berries to mix, gently combine using hands.
In a separate bowl, mix lemon juice, raw milk, vanilla, and maple syrup together, then pour over the dry mixture.
Using a fork, toss everything together gently, making sure to work the dough as little as possible until a dough ball forms. This prevents scones from being too dense.
Roll to 1-inch thickness, cut out individual triangle-shaped scones and place on parchment-lined baking sheet.
Brush tops of scones with a mix of 1 egg & 1 TBSP maple syrup.
Bake for about 20-25 minutes or until golden brown.
Enjoy, in joy.
This is a space to share glimpses into daily life here in the Washington wilderness - full of nesting & nomading, & forging deeper relationships to self, to old ways, & to the natural world.
I write about:
health & wellness
wild food foraging
DIY & craft projects
making a living online from home (or anywhere)
my own recipes from scratch
and much more
My hope is that you will find some nugget of inspiration here.
Thank you so much for stopping in & please come back often. The kettle's always on...
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