Happy Thanksgiving

I'm thankful for the love I feel within

and see without;

in people

and in nature.

I got up early this morning before anyone else was up. It's my favorite time of day, when everything is still, dark and quiet and I'm rested and ready to create. I have so many ideas that I can't keep up with them all! This print will be added to my Etsy shop (see the link in the sidebar) along with a few others after the holiday. I hope you'll come back and take a look! 

In the meantime, I'm going to go bake my family's favorite holiday breakfast: 

Orange Current Buttermilk Scones (recipe below) and scrambled eggs 

On the menu for later: 

Turkey, Cornbread Stuffing, Green Beans, Potatoes, and Pumpkin Cheesecake for dessert.

We're going out in the snow

and then to see the new Harry Potter movie. 

I'll post more pics as the day goes on!

Orange Current Buttermilk Scones

Preheat oven to 400 degrees.

Mix together 3 cups of flour, 1/3 cup of sugar, 2 tsp baking powder and 1/2 tsp baking soda in a large bowl.

Cut in 3/4 cup butter.

Add 1 cup buttermilk, 3/4 cup currents and 1 tbsp grated orange peel.

Mix together and form two balls. Pat dough into 1 inch pads. Cut into 8 pie sections. Place on cookie sheet and bake for 12-15 minutes. Makes 16 scones.