A Bag Full of Love

As a member of the Price family you learn to love food.  To share food.  To used food to show love.

Last weekend I visited my family.  And yes, 72 hours, 7 dishes and perhaps 7 gained pounds later I felt extremly loved.

I also headed home with a bag full black walnuts, hand shelled by my loving father.  Given with the loving look he only has when gifting me items from his garden, his trees or from the Cadbury chocolate factory, I know these black walnuts must be used wisely.  After the hours he spent hulling these tasty nuts I know that these nuts are more than an accessory to a dish.  These nuts are a symbol.  These nuts show his his love for me, his devotion to me and the fact that he know that I love them.   Ah, the pressure.  To keep in the Price tradition, I know they must be used in items I love, cooked when feeling loved and for items given to the people I... well, you get the picture.  For a week, I have pondered what I would create with this emotionally charged ingredient. 

Tonight, after a weekend spent in a zip code I love, doing things I love with people I love, (and a not-so loving, one hour trip to Whole Foods) I decided I was in the right frame of mind and with the right ingredients to begin the process.

Cranberry & Black Walnut Scones

1 cup whole wheat flour
1 cup all-purpose flour
1/3 cup cold unsalted butter, cut into cubes
3 tablespoons sugar, plus more for sprinkling
4 teaspoons baking powder
1 egg
1/4 cup milk
1/2 cup packed dried sweetened cranberries
1/3 cup or so walnut pieces
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt

Combine the dry ingredients in a large bowl. Cut in the butter with a pastry cutter or using your fingers until butter pieces are no larger than a pea. Make a well in the center and add the egg and milk. Beat gently with a fork. Continue stirring, scraping down some of the dry ingredients from the sides as you stir. Add the walnuts and cranberries about halfway into mixing. Stir until all ingredients are incorporated.

Preheat oven to 375 degrees. Pat dough into a ball and turn onto a lightly floured surface. Press down into a round, evenly flat wheel about 1 1/2 inches or so tall. Cut into eighths and sprinkle the wedge-shaped eighths with sugar. Place about an inch apart on a baking sheet and bake for approximately 15 minutes, or until just golden.
 
The above item was created while listening to music I love, of course.

On the play list:
In The Midnight (Live)- Langhorne Slim
Mornsong- The Be Good Tanyas
Unwritable Girl- Gregory Alan Isakov
That Moon Song- G.A.I.
By Your Side- The Everybody Fields
November Blue (Live)- Avett Brothers
Nobody's Fault- Abigail Washburn & The Sparrow Quartet
I Hear Them All (Live)- Old Crow Medicine Show
DogSong- The Be Good Tanyas
Welcome Home Song- Radical Face