Maple Sugar Moon

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Here in Vermont, we are into Sogalikas, the Sugar Maker Moon, fourth in the lunar year. The Abenaki people say that they learned of a delicious treat from the red squirrel nation. Squirrels nip off the end bud of a maple twig and drink the sap flow from the tip at this time of year. The Abenaki were quick to imitate Brother Squirrel!

Now we boil down the sap in sugar houses all over Vermont. It’s a festive time of visiting and telling stories around the fires.

March is also the month to celebrate all things Irish— literature, song, dance and history, myth and legend. What rich heritage we can draw on from both the first peoples and the many immigrants, rich with their own stories, who came to our shores!

Autumn, Pumpkin Scones, Tea, and Me By Connie Vines

Autumn in Southern California. While the swaying Palm Trees do not change color with the seasons, we do have oak, maple, and sycamore tree which are painting the horizon in vibrant colors.

It is also pumpkin and apples season.  Though I am a devoted coffee drinker, I do enjoy and savor an excellent cup of tea pared with a perfect scone.

California Classic Pumpkin Scones

Prep Time: 20 minutes
Cook Time: 25 minutes 
Total Time: 45 minutes 
Yield: 8 scones

Description

Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!


Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
1 large egg
1/2 cup (115g) canned pumpkin puree, blotted*
1/2 cup (100g) light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking

Maple Glaze
2 Tablespoons (30g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
pinch salt, to taste

Instructions

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.

Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.

Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.

With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.

Make the glaze:

In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat, and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Notes

Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.
Blotting Pumpkin: Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!

My Tea Parings:

Assam Black Tea - Mokalbari Estate
English Breakfast Black Tea – Organic

Do you have a favorite Autumn recipe?

Or a favorite tea you sip while reading a novel from one of the BooksWeLove authors?
I enjoy sitting in my favorite reading chair is in my bedroom.  The chair is a soft gray color. I snuggle under my violet afghan with my slippered feet on the ottoman.  The Autumn light shimmers though my patio doors while I sip my tea from my Royal Albert china cup.

Happy October Everyone,

Connie  

To purchase my books:
https://www.overdrive.com/search?q=connie+vines
https://books2read.com/Brede

How Do You Establish a Story? By Connie Vines

 How do you establish a story?  What is your most unusual story?


I, like most of the writers I know, are involved in workshops, plotting groups, and or online classes.  Many of these are workshops sponsored by my local Orange County Chapter of Romance Writers, (past and present) are excellent in content and easy of application.

Christopher Vogler’s workshop “The Writer’s Journey” was a 2-day event which was designed for screen writers.  While I have ghost-written a screenplay, which was adapted for the small screen oversees, this is not main focus.  I have, however, applied what I leaned in this workshop to plot/outline my novels, novellas and expanded the W-plotting guide for my short-stories and anthologies.

And, of course, no writer’s library would be complete without out a physical copy and video version of Joseph Campbell’s “The Hero with a Thousand Faces”.  His work goes into detail about the art of storytelling and why we, as humans are hardwired (same say it's in our DNA) to accept and expect the ‘myth’.

During my term on The International Chapter of Romances Writers, I taught online classes on character development and plotting.  I, as I’ve blogged about in the past, plot my stores in 3-chapter clusters due to story flow, pivotal-points, dark-moment, etc.  Revisions are simpler for me this way because I can to insure my story’s pacing remain even. 

After my basic story is plotted, my character sketched out and motivation defined, I need to add depth to my character and strength my conflict.  I fine the series of writer’s reference books by Angela Ackerman and Becca Puglisi, of Writers Helping Writers fame, a must-have reference.  However, I also rely on ‘unconventional’ conflict generation.  Astrological signs are great form of conflict.  (Remember I have always worked odd-jobs—some jobs more ‘odd’ than others, to support my writing habit.)  One of my ‘temp’ assignments was for a local (and semi-well known) astrologer.  I already had knowledge of astrology but he explained charting/predictions/ and conflict due to…well, you get the general idea.  I have found this immensely helpful when my characters come from a similar background which can make ‘conflict’ a stretch.

I applied astrology (though it is never an element in the novel itself) to “Lynx” Rodeo Romance, Book 1.  Rachel is an Aquarius and Lynx is a Leo.  Opposites in the Zodiac, but like all opposites there is attraction/conflict/ and a heart-felt story line.

If a reader is looking for the ‘astrological elements of my character development’ she/he will find them.

Question #2 What is my most unusual story? 

Unusual
 Meaning: not habitually or commonly occurring or done.
synonyms:  uncommon, abnormal, atypical, unexpected, surprising, unfamiliar, different;
remarkable or interesting because different from or better than others.

All of my stories fall under this umbrella, though for different reasons--depending on the series/setting.

My novels are set in areas I am familiar with, either by residing or vacationing in the area.  In 'Here Today, Zombie Tomorrow," my novel is set in Forest Falls, CA.  Since it is about an hour from our home we dove up the mountain and ate at the restaurant, toured the small town and hiked to the falls.  We also spent the next day at Big Bear Lake.

I mentioned in earlier blog posts, my ties to Native American Culture and the west.

My current release “Tanayia—Whisper upon the Water” is a historical YA novel with a Native American heroine and a setting in a boarding school in the 1880s.  The story reads like a young girls’ diary but is written in the 1st person, narrative.  Once Upon a Romance Reviews calls my 1st person narrative filled with raw emotion-- the reader is standing on the hill top beside Tanayia and living in her world --from Prologue to Epilogue.  Book 2 is a must!

Thank you for stopping by to read my post here at BWL.
If there is a topic you'd like me to write about in the future, please let me know.

Connie

**Apache Bread

1 c. white cornmeal
1 c. yellow cornmeal
1 tsp. salt
1/2 tsp. red pepper
1 c. boilng water
1/2 c. bacon drippings
green cornhusks

Mix dry ingredients, add boiling water and bacon drippings.  Form into small rolls and wrap in green corn husks.  Bake at 350 degrees for 1 hour.  Makes 12 individual breads.

** A Taste of Native American Culture by Connie Vines

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