Feeling domestic...

Lately I really don't want to go anywhere. I want to stay here on the farm and make it home, work in the dirt and cook. While my schedule hasn't allowed much room for my kitchen goddess to shine, I have been doing more of it. And loving it. Like chipolte marinated flank steak over salad, grilled chicken salad, and this evening I will be making strawberry basil scones. Mmmmm. I cannot wait to begin planting my garden, which by the way has not quite happened. This weekend we start. I swear it.

That is, after the gravel in the driveway is spread. The dog pen is fixed and filled with gravel, and the barn is worked on. Then, we plant. Man, do I have a to do list. Luckily though, my weekend is starting now. Work is over and I worked from home so I can jump right to it.

I downloaded a garden planner from mother earth news online. I had my garden pretty much designed and then a little blip and it was gone. Very disappointing. I have to start over. It is a 30 day trial and then you can decide to subscribe for $35 a year. It seems worth it since it can go monthly to incorporate succession planting and everything. I think it will help me each year remember where I put things so I can rotate. Also, it will help me keep track of companion planting. It would be nice to actually get organized in this area. Especially since we are expanding to a much larger lay out.

The chickens are happier and many of them are getting their plucked feathers back. Especially noticeable when they are able to free range more. I think we can put up a fence around the coop this weekend so they have more room to roam during the week without wandering too far. One of them is still a major pecking target. I think the room will most help her recover. Otherwise I will have to figure out how to separate her for a while until her wing heals. I am hopeful the rooster will help rather than make it worse. A nice little distraction from the girls inner fighting (I know, no placing human emotions on to animals. Can't help it sometimes. It's entertaining.)

For those who want to share in my spring time yumminess now that basil and strawberries are becoming available (albeit probably not locally) this recipe is to die for. I think I found it in better homes and gardens originally. I found it on their website and adapted it just a smidge.



Ingredients

• 2 1/2 c. all-purpose flour
• 2 tbl. sugar
• 1 tbl. baking powder
• 1/4 tsp. salt
• 1/2 c. (1 stick) butter, cut into chunks
• 1 c. chopped fresh strawberries
• 2 tbl. snipped basil
• 2 eggs (from your girls if your lucky), lightly beaten
• 1/2 c. half-and-half
• Half-and-half or milk for brushing the scones
• Sugar for sprinkling (I like the chunky fancy sugar sprinkles for this. Adds a festive touch)

Directions

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 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. You can also use a biscuit cutter for round scones and re-pat the extra pieces together to cut more.

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.

Enjoy. These really do taste like spring.