It’s Fall, Pumpkin

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Fall is here and so I baked something with pumpkin: pumpkin chocolate chip scones. I thought they’d be nice with an afternoon cup of coffee. They do pair well with this crisp rainy weather we’re having here in the mountains. I followed King Arthur’s recipe (see below) and whipped up a little bit of maple glaze to top them.

Once again, I find myself to clinging to all sorts of seasonal traditions, like baking with pumpkin and drinking pumpkin spiced drinks…Because once again, we find ourselves on the brink of a move. I’ve told myself that maximizing the seasons back home is part of my preparation for Africa. As if decorating for fall or planning a Thanksgiving tablescape (something I’ve never done to this date) will better prepare me for life in Togo….

Anyway, this journey to Africa has lasted nearly two years. I know that because the day we made the decision to sell our house and move to Africa was just before the day our first boy was born two Octobers ago. It’s been a sufficient amount of time for me to experience a wide range of emotion about the move, not limited to fear, doubt, and excitement. I’ve settled at a good place, a healthy place I think. I’m realistic about how heavy it will feel to miss my family and friends, but I am starting to imagine Togo as “home”. I’m mostly ready to get there, hang some art on the walls, throw some quilts on the bed (for decoration, not warmth), and use all that French we’ve learned to make friends.

But this afternoon, I’m taking in my view of autumn leaves, the sound of my dad slurping his (pumpkiny) Chai in the adjacent room, and the comfort of knowing my little ones are snuggled up for their afternoon naps at their grandparents’ mountain home.

King Arthur Harvest Pumpkin Scones

I added Ghiradelli chocolate chips (the best!) and made a little maple glaze 

  • 2 3/4 cups AP flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter
  • 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 1/2 cup powdered sugar
  • 1/2 tsp. maple extract
  • 1 tsp. milk or half and half

1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

3) Stir in the ginger and/or chips, if you’re using them.

4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4″ thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

13) Remove the scones from the oven, and serve warm. 

14) Whisk sifted powdered sugar, milk and 1/2 tsp of maple extract. Drizzle over hot scones.

Yield: 12 scones.

My French Top 5…..

Me and J at Market

^^The tiny king and I shopping at Les Halles in Avignon^^

There are things I miss deeply about America. Important things and totally insignificant things (but the latter tend to be the things that send me straight to a chocolate bar and a repeat viewing of Pride and Prejudice on rough days). Now that I’ve been here nearly two months, I think I can confidently share some of the things I find to be fantastic about La France.

  1. “CouCou! CouCou!” – This is a favorite expression of older people when they see a cute child, like my tiny king, J. They’ll stop in the middle of their tracks to shout “CouCou!” across the produce aisle or down the parking lot. It’s quite sweet–and it makes me feel like a local for a moment.
  2. Le Pain! — Oh boy, the bread here is tres bon! And you know what? You don’t see paleo/gluten free anywhere, except for maybe the health food store. It’s wonderful. People have their preferred local bakeries, and the bakeries are plentiful. It’s common to visit the bakery at least every other day, if not more frequently.
  3. Walking— The towns are very pedestrian-oriented. Yes, it takes longer to run errands by foot, but the pace of life is a bit slower here than in the US anyway. Walking also refreshing, healthy, and an enjoyable way to see other members of your community.
  4. Les Marches- The French have fantastic farmers’ markets and they’re full of delicious foods. Some of my favorite market finds so far are olive tapenades, tomato caviar (not real caviar, just a tomato tapenade of sorts), dried fruits, and of course, wonderful cheeses. It seems that most people shop at farmers’ markets, and the quality of the food you’ll find at them is reflective of the value the French place on their food.
  5. The Pace– This aspect of France is something I simultaneously love and dislike. I do appreciate how much the French take time to enjoy conversation, food, and their breaks from work. I’ve heard it said “they work to live, they don’t live to work”. In general, life does not feel rushed here. Even the start of our day is slightly later than back home, allowing me more time to drink my coffee, do some household chores, and so on before school. Little breaks are embedded in the day, and lunch breaks are quite generous in length. As long as this is balanced with a good work ethic, I think it’s a wonderful part of the culture.

Serendipity & Lemon Tahini Sauce


One of the many jobs I held in college was that of a hostess and waitress at a tiny cafe in downtown Cary, North Carolina named “Serendipity Deli”. It was a unique spot that honestly would’ve fit well in a town like Berkley, California. My fellow employees, of which there were only 6, were an interesting mix. The waitresses were all hippies, including one really sweet woman in her 60’s (we’ll call her Cheryl), who, in my memory, was always eating raw cucumbers behind the counter and talking about her fondness for animals. The other two hippie waitresses were young and fun. Eventually, my sister Jessie worked there too, which made the co-worker situation even more fantastic. We’d get to the cafe on Saturdays, turn up the music, and float around the place in our graphic t-shirts and flowy skirts. Two Moroccan men ran the kitchen, where they’d make anything from gazpacho to banana cream pie. I recall the relationship between the waitresses and the kitchen staff oscillated between being very friendly and very tenuous. I guess every workplace needs a little drama? The mix of personalities was colorful and I liked it.

Aside from the people, my favorite thing about Serendipity was their lemon tahini dressing. The veggie “garden” pita sandwich with lemon tahini dressing was a cafe favorite- and for a good reason. The depth of spring triggers fond memories of the days when I worked with good people and was carefree enough to be thrilled about earning a few extra bucks from pouring wine and taking sandwich orders at the local, offbeat cafe. It also sparks cravings for light, healthy foods that will fuel more time outside. I figured I’d try my hand at replicating the lemon tahini dressing, which I’ve rarely seen on a menu since.

Pour this over salads, sandwiches, or even dip chicken kebabs in it. Don’t let the pricetag of tahini discourage you – for $6/jar it’ll last you a long time, and you can use it to make your own hummus, too!

Lemon Tahini Dressing

3 servings

4 Tbsp tahini

2 tsp olive oil

2 tsp water

1 lemon, juiced

1 clove garlic, minced

1 handful of flat leaf parsley, chopped

  1. Mix ingredients together-  add water for a thinner consistency
  2. Spread on sandwiches or pour over salads
  3. Store in fridge
p.s. I realize this is an abrupt return. I’ve spent many months getting my bearing as a mother of an infant. I temporarily lost my passion for writing– or at least became very self-conscious about it. I knew it wouldn’t be good if it was forced. In the last week, my head has been filling up with things to share and recipes to attempt, and a voice in my head keeps saying “write, write, write”.