my technical difficulties are multiplying…
Dear Mom, one of my friends complains about everything all the time. She complains about her job, what she’s eating, what she’s not eating, what she buys, what she doesn’t buy… . You get the idea and when I tell her to stop complaining or do something about it, she says that once she complains to me then she feels better. I’m glad she feels better but I feel worse! What should I do?
You’d be surprised how many people are like your friend. As long as they feel better that’s all that counts… . It’s nice of you to allow your friend to vent and feel better at your expense, but it’s not ok. Try to cut her off fast when the complaints start. As soon as she starts speaking don’t let her tell you the same stories again. Tell her that what she is complaining about sounds bad- and ask her what she thinks she should do about it? Put it back in her court before she has time to dump it on you for the two hundred and twenty-second time.
If eating breakfast isn’t the problem but making it is, this is a perfect make ahead recipe for eating on the run…
Fresh Cranberry Scones
Makes 12 to 18 scones, depending on size
1 1/2 cups fresh cranberries
1/3 cup light brown sugar
1 small orange or clementine, zested
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup to 1/2 cup milk
Turbinado sugar, for sprinkling, optional
For the rum glaze:
1/3 cup powdered sugar
2 tablespoons dark rum
2 teaspoons vanilla
Heat the oven to 350°F and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.
Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it’s fine if there is still crumbly flour.
Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges. If you aren’t planning on using the rum glaze, sprinkle the scone tops with sugar.
Bake for 20 to 25 minutes or until just golden. Serve warm.
To make the glaze, whisk the powdered sugar, rum, and vanilla together until they form a thick, glossy glaze.
If using the glaze, arrange the scones on a baking sheet or cooling rack and drizzle lightly with the rum glaze. Let sit and cool until the surface of the glaze dries.
thekitchn.com updated from recipe originally published November 2007.