You can't pick cherries with your back to the tree.

Cherry Scones

Ingredients

Makes 8 scones.

* 1 3/4 cups all-purpose flour, plus more for work surface
* 2 1/2 teaspoons baking powder
* 2 1/2 tablespoons sugar, plus more for sprinkling
* 1/4 teaspoon salt
* 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
* 1/2 cup dried cherries
* 1 teaspoon grated lemon zest
* 1 large egg
* 5 tablespoons heavy cream, plus more for brushing on scones


Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.

I will try to cram these paragraphs full of facts and give them a weight and shape no greater than that of a cloud of blue butterflies.

Fresh Blueberry Scones

Ingredients

Makes 1 dozen.
• 1 1/2 cups all-purpose flour
• 1/2 cup cake flour (not self-rising)
• 3 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter, cut into small pieces
• 1 cup (1/2 pint) blueberries
• 1/2 cup low-fat buttermilk
• 1 large egg, plus 1 large egg lightly beaten for egg wash
• 1/2 teaspoon pure vanilla extract
• Fine sanding sugar, for sprinkling

Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

A good upbringing means not that you won't spill sauce on the tablecloth, but that you won't notice it when someone else does.

Chicken Paillards with Walnut Sauce

3 tablespoons safflower or neutral-tasting oil
4 chicken cutlets (each 4-6 ounces and 1/4 inch thick)
coarse salt & freshly ground pepper
1/3 cup walnut halves
1/2 cup homemade or low-sodium chicken stock
2 tablespoons sherry vinegar

Heat oil in a large sauté pan over medium-heat until hot but not smoking.
Pat dry chicken and season both sides with salt and pepper, then place in pan (cook in batches if necessary, to avoid crowding) Cook until golden brown on first side, 3 to 4 minutes; turn chicken and continue cooking until golden on the other side and cooked through, 2 to 3 minutes. Transfer to a platter.
Reduce heat to medium-low. Add walnuts and toast, stirring occasionally, until golden, about three minutes. Raise heat to medium; add stock and vinegar. Cook, swirling the pan, until liquid is reduced by half and thickens slightly, about one minutes.
Combine with chicken on platter.

Note: If the cutlets are thicker than 1/4 inch, or vary in thickness, place them between pieces of plastic wrap and pound with a meat mallet to help them cook evenly.

Orange bright, Like golden lamps in a green night.

Chipotle Orange Glazed Pork Chops


2 tablespoons pure maple syrup
2 tablespoons frozen orange juice concentrate
1 teaspoon finely chopped, seeded, canned, chipotle chili, plus 1/2 teaspoon adobo sauce it comes packed in
4 3/4 inch thick (8 ounces each) center cut, bone in, pork chops
1/2 teaspoon salt.


In a small bowl, combine maple syrup, orange juice concentrate, and chipotle.
Coat non-stick grill pan or grill with cooking spray and preheat over medium-high heat.
Sprinkle both sides of chops with salt. Brush one side generously with glaze. Place chops on grill pan, glazed side down. Brush other side with glaze.
Cook over medium-high heat until cooked through but with a slight blush in the center, 3 or 4 minutes per side.

The perfect lover is one who turns into a pizza at 4:00 a.m.

Pita Pizza

Ingredients

FOR THE TOMATO SAUCE
1/4 teaspoon olive oil
1 small yellow onion, peeled and chopped into 1/4-inch dice
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red-pepper flakes
1 bay leaf
One half 28-ounce can whole peeled tomatoes, roughly chopped
1/4 cup tomato paste

FOR THE PIZZA
4 whole-wheat pita breads (each 7 1/2 inches)
1 yellow bell pepper, seeds and membranes removed, cut into 1/8-inch-thick strips
3 ounces mozzarella cheese, grated

FOR THE GARNISH
Fresh basil, thinly sliced
Directions

Preheat oven to 350 degrees.

Make the tomato sauce: Heat the olive oil in a medium saucepan set over medium heat. Add the onion and garlic, and cook, stirring frequently, until onion and garlic are browned, about 4 minutes. Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, chopped tomatoes, and tomato paste. Bring mixture to a boil. Reduce heat to medium-low, and let simmer, stirring occasionally, until the liquid has evaporated and the sauce is thick, about 35 minutes.

Assemble the pizzas: Arrange pita breads on two baking sheets. Spread about 6 tablespoons tomato sauce on each. Scatter strips of yellow bell pepper on top, and then sprinkle with the mozzarella cheese. Transfer the baking sheets to the oven, and bake the pizzas until the peppers begin to wilt and the mozzarella has melted, about 20 minutes.

Remove the pizzas from the oven, and transfer to a cutting board. Sprinkle with basil, and cut each pita pizza into 12 wedges. Serve warm or at room temperature.