A fine line.

It's always a fine line between what gets shared in this little virtual space, and what is better left unsaid.  I don't typically go the 'cryptic route'- yet don't feel it's necessary to give every teensy-tiny detail either.

When it comes to health issues, the line seems to get even finer.  So, teensy-tiny details aside, it has been a pretty rough couple of months for us.  Just as Ryan's condition improved, we were hit with another scare.  This time, it was Jacob.  His chest bone structure is a bit uneven (from one side to the other), which led to x-rays & a scoliosis-screening.  A couple of weeks later, he started to experience chest pain.  There's nothing more miserable than watching your child suffer- or waiting to see if there is something seriously wrong.  

After several phone calls, a doctor's appointment, extended Google searches, and another bout of 'the waiting game' during the past week, we're not yet in the clear.  But we do have a good deal of clarity {and peace of mind} about his condition and potential next steps.  And I can honestly- and happily- say it sounds much scarier than it actually is.  Of course it's not over yet... More appointments to come, possibly a long-term brace, but at this point- the seemingly endless state of pins and needles- for far too many weeks- has finally begun to dissipate.  

We're ready to take the intensity level down a few notches, and get back to our "normal," semi-chaotic, gloriously simple, boring life.  Reading, & games, & Target/Trader Joe runs... that's what our weekend was filled with.  Along with the best mother's day present of all~ a spruced n' polished back yard, ready for lots of al fresco eating, slip n' sliding, & all sorts of happy memories.

  

And today, I did something that I haven't done in far too long.  I set my mile-long-to-do-list aside, picked some basil from the garden, & I baked.  Baking is one of the things I've missed most during the past several weeks of drama & dieting.  Even though I can't actually EAT the goods, the smile on the kids' face, after busting through the door, made it all worth it.  Plus, I've had these beautiful little scones on my mind ever since I pinned 'em.    

The sweetness of spring & the fragrance of summer.  A deliciously fine line.

                         

                                         
double-strawberry {basil} scones 
*from better homes and gardens april, 2011 issue.

makes 8-12 scones

2 1/2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, cut into chunks
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (purchased at trader joe's)
2 tbsp snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half
half-and-half or milk
sugar

               

Preheat oven to 400 degrees.  In a large bowl, stir together flour, sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.  Gently toss in fresh and freeze-dried strawberries and basil.  Make a well in center of flour mixture; set aside.
                              
In a medium bowl, stir together eggs and half-and-half.  Add egg mixture to flour mixture all at once.  Using a large spoon, gently stir just until moistened.
                                                                      
Turn dough out onto a generously floured surface.  Knead the dough by folding and gently pressing it five to seven times, turning dough a quarter turn after each fold.  Transfer to a lightly floured parchment-lined baking sheet.  Pat or lightly roll dough into a 3/4-inch thick circle.  Cut circle into wedges and pull apart slightly (I used a floured pie server to [gently] pull apart).
                            
Brush wedges with additional half-and-half and sprinkle with sugar.  Bake about 16 min or until golden.  Serve warm.  Refrigerate any leftover scones, and reheat as necessary.

{for more 'tried & true' recipes, click here... 2 in 1 this week ~ to make up for last week :)}