Cuppa?

"What do you think you will miss most?" Yes, I heard this question, a lot.

Don't get me wrong, I don't think what I have done (in moving to Ireland) is anything new or earth shattering. I know met many people in my life that lead very global lives. Much more global than myself, but I am not sure people expected me to do it. So the question was asked.

I couldn't have answered it at the time, even if I had tried, which I didn't. I have never been one to concentrate on what I don't have, instead I like to think about what I have. Also as I write this post I feel like I need to clarify that I am not whining. I really hate people who whine, especially when that person is me.

I know what I miss now and some of these things are downright weird.

I really miss Bar Keepers Friend. Really. I know it sounds odd, but I am obsessive about my stainless steel pans and this is the best cleaner for them, especially without lots of hot water. This particular obsession has wasted loads of time online while I search for a connection for Bar Keepers Friend. The good news is I think I "have it sorted." I have ordered some online to pick up in a store on Sunday.

Oh how I miss my American hot water heater! I have been so spoiled to have hot water at any moment that I wanted and I suppose that I also need to recognize how wasteful that practice is. Hot water in Ireland is dependent on one of two things. Either the boiler that heats your home or an instant hot water heater that can be quite expensive to run so it is turned on and off as necessary. When the instant hot water is running properly it can melt the skin off of your hands, but the one in our little rental home is a bit temperamental. We do have a non-temperamental shower box, so don't feel too bad for me, hot showers are in good supply, but I don't see me doing my dishes in the shower.

I just go off the phone with a friend from home. That I miss - conversations with friends who really know me. Where background, perspective, and intention are understood already. The sort of conversations that happen over a casual lunch.


I also miss the invitations to lunch. I simply don't have those circles here and I don't expect to become part a "ladies who lunch" group anytime soon. That's okay, a cuppa is more powerful anyway.

Like today when our neighbor and owner of the sheep out my office window stopped to say hello as she left the farm. "Won't you come in for a cuppa?" That's a cup of tea for the Americans. which also includes a buttery  fruit scone with cream. I do love that the answer from the an Irish person is almost always yes.

While I can't share a cuppa with all of you, I will share with you my favorite fruit scone recipe. I hope you try them out.

Fruit Scones
Adapted from Taking Tea at the Savoy by Anton Edelmann
Makes 12

220 g plain flour
4 tsp baking powder

5 tbsp butter
5 tbsp sugar
5 fluid oz milk or cream
1/2 cup mixed dried berries and sultanas

Heat the oven to 200°C/400°F.

Sift the flour and baking powder into a bowl. Using your hands rub in the butter and the sugar until the it is a fine crumble. Mix in the dried fruit. Then make a well in the center and pour in the milk/cream. Using a rubber spatula mix in the milk gently, scraping the dry ingredients from the bottom to fulling incorporate. Mix until just barely incorporated.

Turn the dough out onto a heavily floured board and using floured hands press the dough out until it is about an inch thick and evenly distributed.

Cut your scones into the desired shape. I use a round biscuit cutter. Lay them on to a parchment covered sheet spaced about an inch apart. They will cook together a bit, but that keeps them from spreading too much. 

Let the scones rest in the fridge for 15 minutes. Brush with a lightly beaten egg yolk to produce the perfect color when baked. Bake for 12 to 15 minutes or until risen and lightly browned on top. 

Serve warm if you can or may be stored in an airtight container for up to three days. I recommend serving with sweet Irish butter and cream.