We’ve made it through the 10 darkest weeks of the year, and the days are getting longer. I don’t know about you, but the cold always seems easier to bear when there is sunshine. We’ll see if I still feel that way after the cold stretch of days headed this way! A number of years ago, when the temps were well below zero, we tried a few outdoor experiments that the kids still talk about! One of them was tossing hot water into the air and watching it turn to vapor. I don’t know if this weekend will be cold enough for that, but it might be worth a try!
In these days of deep winter, we tend to lean into the cozy. The amount of tea made in our home is a bit ridiculous! I also like to thumb my nose a bit at winter with summery flavors. This week: lemon blueberry scones. Two flavors that are the epitome of summer. These are so bright and cheerful, and they’re a good mix of sweet and tart. Scones freeze well, and are a wonderful way to start a gray day – or any other kind!
I recently ordered a few new kinds of wheat berries and am making lists of all the breads I’d like to bake with them. Each kind of wheat has its own unique flavor and character. I’m not an expert, but I do enjoy experimenting with all kinds of flavors. The next few months of bakes should feature a few new grains, so keep an eye out for those!
For my house sourdough loaves, I’m sticking with the tried and true combination of red wheat, white wheat, and spelt. Those freshly milled grains make up 25% of the flour in each loaf, giving you a great portion of all of the nutrients that whole grains bring. If you’ve thought of whole grains as eating cardboard, give this loaf a try!