I decided not to do NaNoWriMo this year.
It makes me a little sad, because I really really really enjoyed the whole process last year of discovering a whole book within me and trying, teeth gritted, white-knuckled, to extricate it and put it on paper. It’s still in unfinished, unedited, partially untyped form.
Sad, right? I still think I can make something of the story, salvage it somehow (writing is rewriting is rewriting) but it’s already November again and I’ve decided not to try this year, even though I still have the stories clamouring for attention in my head.
I’m a little busier this year, although I don’t even have study to distract me. I’ve decided to try not to burn out this year. Also, I just recently updated my library and I am itching to read a bunch of books. I’m in the middle of Jane Eyre at the moment. I’ve never read it before. I love it already.
So no National Novel Writing Month insanity for me, which means more time to make all the ice cream and also all the cookies. So watch out for that piece of awesome. I’m also really excited for my run, to which you can donate here – I’m running 14 km for charity on Remembrance Day. It’s in less than two weeks. Excited but nervous but excited.
What’s on your summer bucket list?
Lemon Cranberry Scones
Adapted from Smitten Kitchen
2 tbsp lemon zest (from two lemons, preferably Meyer)
360 g plain flour
100 g sugar
1 tbsp baking powder
1/2 tsp salt
85 g butter, cold and cubed
125g dried cranberries (or if you are lucky enough to find fresh cranberries, you want 300 g)
2 large eggs
1 cup thickened cream
Preheat oven to 400°Fahrenheit or 200°Celsius. Line a baking tray with baking paper and set aside.
Whisk the flour, salt, sugar, baking powder and zest together. Cut in butter using a knife or your fingertips. (You can just pulse all the ingredients together in a food processor for this bit if you want.) Stir in cranberries.
Make a well in the centre of the mixture and whisk eggs and cream together in it. Use a flat bladed knife to stir in the wet mixture to the dry.
Dump out onto a floured surface pat gently into an inch thick round. Here you can cut out square scones, like I did. You can use a scone cutter and cut out traditional round ones, or you can slice them into wedges. Your choice!
Bake in prepared oven on prepared tray for 15-20 minutes, until golden on top and smelling irresistible. Serve with lightly sweetened whipped cream or salted butter.