Nine-to-five.
The nine-to-five life isn’t for everyone and I’m beginning to question if it’s the life for me. It has meant a lot of change in my day-to-day interests. For example, wearing a bathrobe outside of the house is no longer acceptable.
I’ve started doing things, you see… Things I never thought I’d do. I feel tired. All the time. Doesn’t matter if I work out, go to bed early, take a nap. I’m always tired and I sometimes consider sleeping under my desk.
I obsess over lunch. It never used to be a thing. But now it’s the only thing in the world. The only minor issue: I habitually eat at my desk. It’s the saddest, it’s the lamest, yet sometimes it’s just completely unavoidable.
And I’ve been a bit restless. My mind has become more dull, my eyes more dim, and my thoughts more stir-crazy.
I’ve had this yearning to submerge myself into something. Something that challenges me spiritually, intellectually, physically. Something that stretches me, expands my comfort, encourages my purposefulness, and tightens me to the core.
Life is changing at a snail’s pace and I’m trying to figure out what makes me feel inspired, what gives me life beyond my desk, my chair, and my computer that’s creating foggy brain syndrome.
I don’t know what that is… It may be taking a step back from work, or going for an evening stroll. Perhaps it’s volunteering at the local community garden or taking an unplanned trip or a line from a great novel. Or maybe it’s the dixieland pandora station or this writing thing I like to do.
What I’m trying to say is, inspiration appears at the most unanticipated times from the most obscure places. Yet all inspiration, no matter how small, is capable of sparking something inside you.
I still don’t know what mine is, but with my two eyes wide open I’m hopeful I’ll find it.
Until then. Breakfast: Let’s chat.
Meet these scones. They’re a lovely trio of cheddar cheese, buttermilk, and farm-grown chili peppers. They perfectly marry my love of buttermilk with my love of cold butter and spicy things for breakfast.
We’re using two types of chili peppers today. The Chimayo chile pepper is miraculous: It’s packed full of vitamin C and is extremely flavorful. The Aji Omnicolor chile pepper is hot, fruity, and vibrant in color. The combination of these two chili peppers turns these scones into a multidimensional experience.
On those days when your bed sheets are quite persuasive and cozy slumber’s grip seems to have no release, make these. On those days where the nine-to-five routine is weighing on your heart, make these. On those days when you’re aching for inspiration and need some heat, make these. They will make you feel dreamily, deliciously, lightheaded, lighthearted, and inspired.
Spicy Roasted Red Pepper & Cheddar Skillet Scones
3 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground basil
4 tablespoons sugar
1 cup buttermilk
6 tablespoons unsalted butter, softened
1 cup coarsely chopped roasted red peppers
1 large Chimayo chili pepper, broiled
2 small Aji Omnicolor chili peppers, broiled
1 cup cheddar cheese, grated
PREPARATION:
To Roast the Peppers:
Slice the stem off the chili pepper and slice chili in half lay it skin-side-up on a foil-lined baking sheet. Heat a broiler, setting cooking rack about 4 to 6 inches away from the heat source. Broil the chili pepper until it’s nearly blackened all over, about 5 to 10 minutes.
Remove from oven and pull up the edges of the foil to cover the broiled chili. Let it sit for at least 15 minutes and up to 1 hour. This step theoretically “sweats” the peppers and softens them a bit; it is optional.
Meanwhile, place a large red pepper in the oven and broil for 7 to 10 minutes, occasionally rotating the pepper so each side roasts. Once done, remove to let cool. Cut in half (removing the top and seeds). You can leave a bit of the charred skin in tact for a rustic look and taste. Coarsely chop the pepper and set aside.
To Make the Scones:
Place a rack in the upper third of the oven and preheat oven to 35o degrees F. Spray a cast iron skillet with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, basil and sugar. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the cheddar.
In a small bowl, whisk together buttermilk until thoroughly combined. Coarsely chop bell pepper and chili peppers until finely minced, or transfer peppers to a blender and process until mostly blended – I like to leave a few large pieces for texture. Add to buttermilk mixture and stir together.
Pour the wet ingredients into the dry ingredients and fold together, scrapping the bottom of the bowl to ensure that you’re not leaving any flour behind. Gently knead together with a spatula or your fingertips. The dough will be dry and coarse but should come together nicely after kneading.
Pour batter into prepared cast iron skillet. Cut into 8 to 10 triangles and bake scones with the top on for 20 minutes. After 20 minutes, remove top and let cook for another 15 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean.
Let bread rest in the pan for 10 minutes before removing.
Serve warm and enjoy!
Tagged: chili peppers
