It’s all about the pleasure

When I first plucked up the courage to be “willing” to try blogging, I wanted  to create a space of pure pleasure where I could express my thoughts or creative going-ons. To learn and practice and experience doing something fun just for myself. A place to put the photographs I so enjoy taking. A space to natter away about whatever was on my mind, or about things and events that captured my attention. Somewhere I hoped to record my experiences of “Just this” moments of pure pleasure.  A place where I can remind myself that I am enough just the way I am. Especially a place I didn’t need to be concerned about who was reading or what they’d think.

Easier said than done <sigh>

Coming to the blank screen this morning, even with these intentions in mind, I arrived with an equally blank mind.  I was afraid all over again.  In crept those awful thoughts that I wouldn’t be able to find anything interesting to say or I’d write badly or worse no-one would read it.

I must have an ego bigger than anything I can imagine.  It NEVER goes away! What anguish I felt as I struggled to just be ME.  Why was my mind so determined to shut me down before I’d taken the first key stroke?

Eventually, I regained my sanity by leafing through old photographs taken that have never seen the light of day.

Scones, I thought chuckling, I will write about scones.  Not just any but the first ones I’d attempted in years.  MY blog, MY way, just for me right? It helped.

 Drummer mickey Hart tells us. “Adventures don’t begin until you get into the middle of the forest. That first step is an act of faith”

As I began to write, I realised that my memories of the process of creating something edible from scratch, far outweighed the experience of the end result. I had fun preparing and creating, photographing and baking… right up until my scones didn’t turn out perfectly.

I remember feeling really deflated… I’d wanted them to be fabulous creations. I thought it would be so cool to photograph the stages and then create a blog around the pictures.

The scones were certainly edible, rather than blow your mind delicious, but at the time I got all bent out of shape because they lacked the perfection I’d expected from myself! Which is why the pictures have languished in my files until now.

Reviving the pictures and the memories that went along with the creation of them, makes me wonder how many times do I do something, create something, try something and because it doesn’t turn out perfect, I put it away, and erase all the pleasure of the moment? How insane. And how normal for many of us.

Now I see and remember the fun and excitement I’d been having. Photographing the stages and playing around with my camera and the light and being so thrilled with the pictures. A whole mornings worth of happy memories.

For a moment as I finish writing I think perhaps I have done some growing up over the last few months. Then a lingering little thought sneaks in “would have been nice to have huge delicious puffy scone photographs to show off”

a little more attention needed here, you think?

🙂 … and that’s OK too.

And if anyone is reading this, the recipe follows… I wish you as much, if not more joy that I had making them.  A little bit of practice and you’ll have light fluffy morsels that will melt your heart!

Fresh scones and home-made lemon curd

Scones A La Barefoot Contessa!

Preheat oven to 400 degrees.
4c all-purpose flour
1/4 c sugar plus some for sprinkling
2 tbsps baking powder
2 tsp kosher salt
¾ c cold butter
4 large eggs, beaten lightly
1c heavy cream
Stir the dry ingredients together, rub in the butter till the size of peas. Combine cream and eggs and work into the flour mixture until just blended. It will be a bit lumpy. Dump the dough onto a floured board and knead into a ball. Don’t overwork. Roll out to 3/4″ inch thick (keep the dough moving to stop it sticking) Cut out 3 inch circles and place on parchment paper lined tray, brush the tops with milk or egg wash and bake about 20-25 mins until tops are golden and insides firm… Cool for 15mins and then YUM!

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