Tag: Autumn

11..., Lifestyle

11… Things I Would’ve Done but I’m Working the Election

RaeAnna
Lounging in a cute spot in Rice Village before my schedule became packed. | Dress | Cardigan | Sandals | Sunglasses |

I’m writing this at 4:35 in the morning. I started working the election as a poll worker for early voting last Wednesday. I was going to work a twelve hour shift three days a week, but I ended up being put on the schedule to work seven days a week, twelve hour shifts all the way through until election day. Yay! I’m doing my civic duty and helping make sure this election goes well in a very, very miniscule way. 

I had lots of plans for the four days I wasn’t working the election for the next two weeks of October, but that’s obviously not happening now. Busy, busy, busy. 

  1. Take a bunch of content photos because I’m beyond behind. Oops. COVID has kept me at home. Oh, and so have the puppies. 
  2. Write all of the book reviews. Probably not all of them, but I was hoping to make a serious dent in the stack that is growing at an alarming rate next to my desk. Guess not. 
  3. Write a bunch of social justice pieces to remind the public that Trump is the worst and this country needs, quite frankly, anyone but that hot orange garbage pile of a human. 
  4. Bake. I was really in a baking mood and felt the fall spice fire burning in my soul. I’m too tired for that now. 
  5. Sleep. I am doing that, but not as much as I would like. 
  6. Not wake up at 5:00 am. This is always a goal, but I never thought I would write it in a listicle. I guess I do now. 5:00am is horrible. I quit corporate America almost solely because I hate early mornings — I also hated my job. The only time I like to be up before the sun is to catch a plane. 
  7. Go to the beach. I’m working by the beach. Unfortunately, I get to the election office before the sun rises and leave after the sun sets. Beach will wait until after November 3. 
  8. Post a few book reviews about how Trump and his administration is awful. Because… they are awful. Time to go. Bye.
  9. See my dogs. I think they’re about to have a nervous break because they’re not used to mommy not being home. Right now, mommy is gone a whole fucking lot. I’m ready to be home again. 
  10. Really double down on some freelancing efforts. COVID hit freelancers and creatives hard. I’m definitely feeling it monetarily. I’m fine, but I’d like to get my income back up, up, up to where it was and even higher. So I was going to take some time to revamp some things and get back in the groove. 
  11. Pain my office… I’m working behind the bar in my house. Yes I have a bar in the living room, which has turned into my home office. The puppies have made it hard for me to get my office put together, but I was determined to have it done by Halloween. Well… no.

I’m so happy I’m working the election. That is far more important than accomplishing any of the above eleven. These are all goals I had, but they can all wait. I’m learning so much being out and around people who are voting. I’m definitely collecting stories from working the election during COVID, so stay tuned for that post coming your way eventually. 

bisous und обьятий,
RaeAnna

Shop the Post
[show_shopthepost_widget id=”4220675″]

Baked Goods, In The Kitchen

Pumpkin Scones

RaeAnna

DSC_1324-01.jpeg
Pumpkin Scones are the perfect fall treat for breakfast or afternoon.

Pumpkin Scones

It’s that time of year. Pumpkin time. They’re everywhere. Is it just me, or do they increase in popularity annually? Not that I mind. I live and breathe for the three months a year pumpkin pie is an acceptable dinner option… Is that just me? Whatever, I’m gonna keep consuming whole pies.

As much as I love pumpkin, I am actually really picky about the pumpkin pie alternatives. I hate Pumpkin Spice Lattes. They’re not my jam. I want to show you a few of my favorite fall pumpkin recipes, which I have fine tuned over the years. They’re not super pumpkin punchy, but they’ll get you in the spirit.

The first of many recipes to come is a fabulous breakfast option to go with your morning coffee or PSL or cocoa or apple cider. Fall options are the best options. Anyways! Here’s my quick and easy pumpkin scone recipe. The glaze is not necessary, but a yummy, sugary addition. I made my own pumpkin puree, but canned pumpkin is just as good. I suggest chilling it in a container, so it doesn’t get that metallic flavor.

Ingredients
Scone

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/3 cup packed light-brown sugar
  • 1/2 cup unsalted butter* – cold and grated
  • 3/4 canned pumpkin puree – chilled (don’t chill in can)
  • 4 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extrac

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp half and half , then more as needed
  • 1 tbs pumpkin puree
  • 1/8 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg

*Note on butter. I like to freeze the butter and grate it frozen. It takes a lot of the effort out of cutting it into the flour mixture, in my opinion. Keeping the butter cold is important because that’s what gives the scones a flaky texture. So the faster you work the better! Also if it’s frozen, it stays colder that much longer.

I hear Starbucks has a seasonal pumpkin scone, so why not save some money and impress your friends by making it at home!

Instructions

  • Preheat oven to 425°
  • Mix all dry ingredients thoroughly in a large mixing bowl.
  • Grate frozen butter. If you want to follow tradition: Cut butter into 1/2 inch cubes.
  • Mix butter into the dry ingredients. Work quickly to incorporate, so the flour holds together without being wet. Don’t overwork. There will be very small chunks of butter incorporated thoroughly.
  • Make a well in the dry ingredients. Crack the cold egg, cold pumpkin puree, cold buttermilk, and vanilla into the well.
  • Mix all the ingredients until combined. It will be a firm dough that will hold its shape. It shouldn’t be very sticky.
  • Form dough into a a 1 ½ to 2 inch thick disk. Cut into eight equal triangles.
  • Place on baking sheet.
  • Bake for 15-18 minutes until golden brown.
  • While the scones are baking…
    • Whisk all the ingredients for the glaze in a bowl. It will be a golden brown color flecked by the spices.
  • Pull the scones out and place on cooling rack.
  • Dip the top of the scone into the glaze. OR drizzle the glaze on top of the scones. I like to dip them when they’re still a little warm; this allows the glaze to have a smooth top that drips down the sides.
  • ENJOY!

DSC_1322-01.jpeg

I would love to hear all about your favorite pumpkin recipes! Let me know in the comments!