The rope that tethers me to this place, this time, is growing thinner with each day approaching the big move (42, who’s counting). Things feel different, everywhere. My running route, the struggle to find parking on campus, our favorite restaurants, the farmers market, even the beach. It’s as if my mind has begun the emotional preparations for a new normal by disassociating from the old. More frequently now I find myself caught in the ordinary moments with a feeling of being there, but not really there in the ways I once was.
I drive through parts of town and see the places I lost myself, the places I really found myself. I see Shaun and I, younger, and the memories made in our relentless itch for growth and exploration. Everywhere there is a cacophony of light and dark, joy and pain, laughter and tears. It feels sorta supernatural. Hard to describe.
Standing at the edge of the shore this morning, I looked up to the clouds barreling across the sky after the good storm we had the past few days and felt an extraordinary sense of gratitude for the time, for the place — for all that it gave, for all that it took away. Four years have come and gone. I’m a different person now. I hope a better one. And it’s time. Time to let new faces and new seasons to teach me more about myself, more about the world.
The strawberries will be missed, California. But I’m so ready for new adventures.
- 2 ½ cups flour (I used a GF blend)
- 2 tbsp turbinado sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ½ cup cold coconut oil or butter, cut into chunks
- 1 + cup chopped fresh strawberries
- 2 tbsp minced basil
- ½ cup full fat coconut milk
- 2 eggs
Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Scoop out or cut in butter or coconut oil. Stir in minced basil and hulled, and quartered strawberries. In a medium bowl stir together eggs and the milk. (Cream, half and half, or regular milk would work here too.) Add egg mixture to flour mixture in one pour. Stir together until completely moistened, using your hands when necessary.
Turn out onto a parchment covered baking sheet. Press into a 1” thick circle. Cut into 8 wedges. Brush with extra milk and sprinkle with sugar. If you use butter instead of coconut oil, place baking sheet with cut wedges in the freezer for up to 20 minutes before baking. It will make them magically fluffier and more scone-y. Bake for 15-20 minutes, depending. Finish with a good dollop of local honey or clotted cream.