Basically, these were supposed to be Scone's, but, it turns out, I can't Scone well and so I created a new thing. A BUFFIN, which must always be capitalized and eaten with jam. Jam of the French variety, mind you.
What is a BUFFIN you ask?
Solid question wise interweb reader.
The history of the BUFFIN is a tragic and lovely tale which begins as all fairytales do in a castle on a hill that overlooks a glorious Lake. Ya'i Heki' Castle as it was called, and as for the lake which it overlooked; well, the residents of this fair kingdom liked to whisper about it as Lake Perris State Recreation Area.
And it was in this location, on this fateful day, at the close of August, that the damsel in her castle created the beloved BUFFIN. After a lovely gift was bestowed on those who called Ya'i Heki' Castle home in the form of a teeny jar of the most delicate of French jams. Did our Heroine, we shall call her: Interpreter Specialist (henceforth called: InterpSpec.) Anna, stumble upon the BUFFIN. While attempting to pay homage to the faire Archeologist down at Sector Office who bestowed on the Revered Wholesome Mistress of Ya'i Heki' (whom shall remain nameless) the golden jar of numnum-ness; InterpSpec. Anna tried to bake scones for the first time in her life.
So, there Interp.Spec Anna was, in the early dawn of this bright and shiny day, lugging in an oven, flour, Fall spices, milk, and the finest butter the USofA can churn out into the Ya'i Heki' Castle. And, there, in that 1970s yellow-mustard kitchen that was also the most sacred home of the Revered Wholesome Mistress of Ya'i Heki' did InterpSpec. Anna whisk away her morning preparing what she only hoped would result in the flaky, dense, buttery goodness of a Scone. This was not so, as the process was doomed.
InterpSpec. Anna failed, as she often does the first time she bakes things. And, in her failure she was granted the BUFFIN who only reveals itself to the strong willed, the proud, and the brave. Those amateur bakers who go forth on blind hope making pastries to win over the people and restore Love to the land. And the BUFFIN, wise and crafty as only BUFFINs can be, they reward these stewards of Love and reveal themselves to the amateur bakers who dare to do what others have trained and bleed so long and hard to do. They, the BUFFINs, say "It's Okay to fail. The gods of Baking smile upon you. Have a BUFFIN."
So you see interweb dwellers, the BUFFIN is a gift. A gift which reminds those of us who dare to defy nature, that failure always yields the unexpected.
1: Mix dry ingredients
2: Cut in butter.
3: Pour in milk and fleur d'oranger. Mix until combined.
4: Flop dough into plastic bag, freeze for 10-15 minutes.
5: Cook in oven heated to 450 degrees for 10 minutes.
6: Serve with Jam.
I am a woman on a mission. A mission to sip lattes, espresso shots, pour overs, and all the presses at every coffee roaster in the Inland Empire AKA my hometown desert.
La Gare is the first in the series of roasters!
Located in the City of Perris, just a comfortable twenty drive to Lake Elsinore the city of mildly overpriced antique stores, Walker Canyon and the old ghost town Terra Cotta.
A huge plus of this place is that it has a lot of space. A downside to this place is that it feels like more like a cafeteria than a coffee shop. Free wifi makes the place worthwhile if you're cramming as well as the out-of-the-way location. It's situated on the historic main street strip of the City of Perris, right next to a bus station and metro-link line. While Perris is a small community it has that unique old-timey-western vibe that is so quintessential of Southern California's inland desert towns that you'll feel as if you've ventured off-the-beaten past for a work session.
I tried the Cacao Latte and it was splendid. The espresso was nutty and full, when paired with the sweet-tartness of the cacao bean and mellowed by steamed milk, the latte result was pure smooth.
The main feature of any coffee shop is the quality of their beans, naturally. So let's talk shop. Their latest shipment, which I had the fortune to try, came from multiple Guatemalan farms, not much of a novelty, as most roasters obtain their beans from multiple farms for variety and texture. However, what makes La Gare stand-out as a roaster on par with Arcade, Augie's, and Lift is the sheer variety of espresso brewing options. Boasting pour overs, Aero+French presses, drip coffee, cold brew, Chemex, and standard espresso shots; these options -- particularly the Aero Press -- can be a bit of a hunt to track down in the Inland Empire. All in all, while its a bit of a trek for me, coming from Moreno Valley, I would for sure head out that way again to try their Aero Press.
Note on title : I kinda just like threw things into a frying pan and hoped for the best. Yes, you read correctly; I cooked this stew in a frying pan because I have no pots. Mostly because I threw them out back in December but that's a different story entirely. You're here now for the recipe.
Things You'll Have To Get:
3 red potatoes
1 celery stick
half a french breakfast radish
half a red onion
4 cloves of garlic
fist full of chopped up duck (approximately 1/2 cup perhaps?)
1 cube of vegetable stock
1 cup of heavy cream
1-2 cups water
tsp (ish) of the following:
salt, pepper, balsamic vinegar, agave syrup, butter
step 1: wash, peel, & cut in some fashion the chive, red onion, garlic cloves, and ginger.
step 2: add into pan with butter, boulion cube, balsamic vinegar, salt &a pepper. Fry baby; fry.
step 3: wash & collect the veggies for prom pics.
step 4: chop &/or dice the veggies.
step 5: add mangled veggies to the pan that is now smelling positively delightful.
step 6: mix agave syrup & that cup of heavy cream together.
step 7: drizzle baby drizzle.
step 8: chop up the fistful of duck.*
step 9: add the duck to the frying pan of simmering goodies; let this cook for 1-2 hours.
step 10: pour that deliciousness into a bowl & devour it.
Things You Should Have:
Halves of the following fruits:
4 Mini Kiwis
Agave Syrup, for fun drizzle times.
step 1: wash & chop up the fruit.
step 2: assemble & drizzle baby.
Things You'll Probably Need:
3 cloves of garlic
1 red onion
1 tbsp of ginger
3 cups of roughly chopped mushrooms
slab of flank steak, portion size left up to your hunger
1 cup of jasmine rice
step 1: wash & chop up onion, garlic cloves, and ginger.
step 2: wash & chop up / rip apart mushrooms.
step 3: sautée, sautée, sautée now y'all.
step 4: cook meat in the pan with the mushrooms allow to cook;