Lately

Just started another dress – same pattern, different fabric. I am tweaking where the waist of the dress sits on my waist, so we’ll see how this one comes out. I’m also starting another dress (new pattern), which I’ll post more about later.

I’m really looking forward to the fall season. We had our first pumpkin pie last night, in honor of Neal’s birthday. It was so delicious. I used the leftover pumpkin puree to make some pumpkin scones this morning. And it is raining in L.A. Sounds like fall to me!

Pumpkin Scones

Mix:
1 1/2 cups flour (any kind)
1/2 cups rolled oats
1/3 cup packed brown sugar
2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp ground flax seed
1 tsp cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg

Cut in:
3 Tbsp cold butter
until mixture resembles coarse crumbs

Add:
2/3 cup pumpkin puree
1/3 cup nonfat plain yogurt or buttermilk (I added a bit more of this after mixing a bit to add some moisture)
1 tsp vanilla

Pat into a 8″ circle with well floured hands, onto a greased baking sheet. Cut into 8 wedges and sprinkle top with 2 tsp. coarse sugar.

Bake 20–25 min at 375 degrees until golden.