In four years of blogging, I had never missed a month. Until last month.
There was an attempt mid month but when I went to upload what I had written, the whole blog was gone. Like, the domain name lead to no where. My internal dashboard was completely empty.
Obviously, a big chunk of me was devastated. Everything I had ever written was gone. That broke my heart. Over 200 posts.
But, strangely, I didn’t really sweat it. I didn’t cry or pout. I think this is because a part of me was kind of okay with it.
I have been struggling with what Bloom will be- if anything- for about a year. Between becoming a mother and starting the farm I didn’t know what niche it might fit into or topics I would focus on.
And, on top of those questions was the new found fact that time is a precious commodity. Did I really want to keep it up anymore?
After some soul searching and support from our dear friends at WordPress, we are back up and running with newfound energy too. And, I am in the process of backing things up better and printing my favorite posts to have just in case.
Amid my technology woes and contemplation of throwing in the towel on blogging, June was also particularly busy and really did seem to fly by.
Work had me on the road and it doesn’t look like that will change until August. I did get to travel to Vermont- a state I had never been to before. It was surprisingly a really neat place. Great food and beer scene with unique restaurants doing super sustainable practices. Even the resort we stayed at had a garden in the back and gave you a drink credit if you didn’t have the house keeping team change your linens.
Not that a drink credit really matters to me these days… It’s not just June that is flying by, but so is this pregnancy. I have a little over three months left, which is- truth be told- mildly terrifying.
However, fears of two under two aside, I am really excited.
On a fluke at the 20 week ultrasound we found out that we are expecting a little girl! It’s different to know the gender this time around and the jury is still out if we like knowing; but, we are so thrilled to be adding a girl to the mix! (I need to do a whole post about this pregnancy… this kid is already such a second child, it’s sad.)
Because we do know the gender, I have been in full on Joanna Gaines mode thinking of Big Boy bedroom plans for Theo and some girl touches for our gender neutral nursery. I have not stretched my decorating muscle in a while and doing it for children is really fun.
The farm is keeping Adam and I running until we crash (at 9 PM) every day.
We have received amazing support from our community at the Farmers’ Market and we are having a lot of fun exposing new people to the products we grow and care for.
We are at the market every Saturday, which means Friday nights are not what they used to be. And neither are our summer Saturdays.
In my previous life, I would spend Saturday morning taking it easy. Maybe workout. Maybe grab Starbucks. Then I would try to head to a different Farmers’ Market every week. I liked seeing different markets because I was always trying new things, meeting new farmer’s and each market really does have it’s own vibe.
But, Kokomo’s Farmers’ Market, is our local market so obviously I was there most often during the season. And, I did like the predictability of going to the same place. I knew what to get and where. Not to mention, in the six years that I have lived in this little town, the market has grown like crazy. It’s been really neat to watch and support.
Then, one of my favorite things to get were blueberry scones made by vendor that mills their own flour. I would get them every time and enjoy them for the next few mornings before work.
The vendor is still there and so are the scones. But, because we are now a part of the busy, growing market, I don’t get to shop like I used to. I have gotten my hands on them once this season; but, other times they are already sold out or in my crazed state running the booth with Adam and chasing Theo some Saturday mornings, I forget to swing by their booth.
Because of this, and my blueberry obsessed one year old, I decided to make scones on my own.
It was surprisingly easy and didn’t require a trip to the store for any ingredients thanks to very in season blueberries. Theo loves them and so do I. Especially because they can be enjoyed slowly… or, thankfully for me, on the go!
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup milk
- Zest of one lemon
- Juice of one lemon
- 1/2 teaspoon vanilla
- 1 cup fresh blueberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- Preheat the oven to 400 degrees.
- Using a stand mixer, combined flour, sugar, baking powder and salt with the paddle attachment.
- Cut the cold butter into pieces and place on top of the mixed dry ingredients. Mix together. Start slow and work your way up to medium speed. Don't work too fast.
- Once, dry ingredients and butter resemble little pieces, add milk, vanilla, lemon juice and lemon zest until completely moistened.
- Remove dough from mixer and place on a lightly floured surface. Pat the dough into a rough disc and fold the fresh blueberries into the dough. Try not to work it too much and squish the blueberries.