Quit thinking about tomorrow...

Procrastination is the nemesis of all creativity - Discipline is the nemesis of all procrastination. They are rivals, and procrastination, unless confronted, will win. Therefore, this blog post signifies that I have declined passivity, and will win this seemingly small, but mentally huge challenge, which is writing this blog. Next, I will make the pumpkin scones that I have been going to make for a week to take to our daughters' in Nashville, where we will be celebrating Thanksgiving with our entire family (recipe included!). What I have found is, once I 'get my act together', there is no stopping me; my mental adrenalin will have kicked in, and by tonight I will have the satisfaction of a much shorter list of things to do - having faced the long list that was the source of my procrastination. Perhaps that's why, for most of us, we need a deadline to get us kick-started. When I think back to when I owned my art galleries, traveled back and forth to Florida from Kansas City, and worked fifty or sixty hours a week, and remember what I was able to accomplish, it is a humbling reminder to me that busy lives, while they get blamed for things we do not get done, are not always an 'evil' taskmaster. Those were also very productive and creative years for me spiritually,also. So, my hope is, that as we move forward into the crazy/busy weeks before The Reason for the Season's birth, let us lay aside procrastination and embrace the opportunity remind ourselves of the warm memories from our own childhoods, the blessing of family, and the legacy of tradition. Hold them close, dear friends; it isn't about the gifts; I have learned that the gift is what we (deliberately) retain that warms our hearts, and can, if used rightly, become part of our own legacy.
Perhaps this will become a new tradition!
PUMPKIN SCONES WITH SPICED GLAZE
yield: 12 scones prep time: 30 minutes cook time: 14 to 16 minutes total time: 45 minutes
INGREDIENTS:
For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).