Last week
Tuesday: I had a catch up dinner with my initiate, who has had a bunch of health issues, and has been focusing on those. She’s doing better, so we caught up on things in her life (and mine) and figured out what our next steps look like for ongoing initiate discussion. Yay!
Wednesday, I had the beginnings of a migraine, and an online class (Jason Miller’s Sorcerer’s Guide to Good Fortune). Due to the migraine, my retention of info was, um, not great, so I need to find time to watch the call again, and work through the information.
Thursday, I stayed home from work (see also: migraine), did a couple of errands in case Saturday’s weather was worse than it turned out to be (we spent most of the week with the forecast alternating between “dusting” and “5-8 inches, snow all day Saturday” and ended up with 3″ Saturday evening).
Friday: The meeting I was planning to be at on Friday was cancelled (migraine postdrome appreciated that…)
Saturday, I made cream scones, and figured out an adaptation for them that will make them a better ritual food (I have a strong preference for ritual foods to have a deliberately transformative element done by something living – so yeast, happy pro-biotic bacteria in yogurt, or honey all count. For this I was figuring out how to sub in the honey.)
I used this cream scone recipe from Budget Bytes, a honey calculator (instead of the sugar, use 2 tablespoons + 2 teaspoons honey, don’t reduce the cream, and add 1/8 teaspoon of baking soda) and used chocolate chips and orange extract for the flavour.
They came out nice and light. I like bread baking, but it’s a larger time commitment – these take about 20 minutes to do, and it’s a single bowl and measuring tools cleanup. And unlike a lot of scone recipes, you don’t have to fuss with cutting in tiny bits of butter.
This week
Saturday, we have Dedicant class, talking about symbols and correspondences, which is often an interesting class.
