It is Summer!

Well actually, I guess yesterday was the official start of summer. However, today is MY start to summer. Yes, it is true school (for me) is done for the year! And so with the start of this new season, I am keen to blog more (along with numerous other things). As I mentioned in my 100 list, I want to blog more about my kitchen chaos, I mean kitchen fun, with my little one. I truly enjoy this time with O; helping him put on an apron, watching his eyes grow large when he gets to stir or pour, hearing him giggle when the mix-master goes faster and faster. It is a pleasure that takes some prep, but I like showing O that good food takes time and effort. My sister's friend is writing a cookbook describing her family's cooking traditions and favourite recipes. It is called "Decades of Decadence. Maybe O and I will have a cookbook of our favourite Mom and Son recipes, kitchen disasters, do's and don'ts and funny stories.

The first recipe in our book would be:

Yogurt Cheddar Scones.

1 3/4 cups-all purpose flour

1 Tbsp-granulated sugar

1 Tbsp- baking powder

1 tsp-baking soda

3/4 tsp-salt

1/4 cup-cold butter

3/4 cup-shredded light cheese

1 cup-plain 1% yogurt ( I use 0% when it is all I have)

• In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.
• Cut in the butter until the mixture resembles course crumbs.

• Stir in the cheese. A good job for a professional "stirer" approx. age of 2.
• Add all yogurt at once. Stir until dough is soft and slightly sticky
• On a lightly floured surface kneed dough gently or until soft. The recipe says 6 times
• Pat dough ball down to make a flat pancake
• Using a 2" round cookie cutter ( small IKEA glass) cut out rounds.
• Gather up scraps, pat down dough and cut again.
• Bake on ungreased sheet. I use a SILPAT sheet. It is AWESOME

• Bake at 425 for 12-15 minutes. Makes about 15 scones.

Enjoy.

Pair with strawberry jam, yogurt and tea.

Or just come visit, O and I will bake for you.