prioritizing at work. never a problem. i always kept a notepad on hand to keep prioritized lists.
prioritizing at home. natural and obvious. we discuss what needs to be done and what we want to do and work it out.
prioritizing for the wedding. err...everything can't be a priority. can it?
high priority: photography. we love our photographer and her work. item number one to stretch the budget, if necessary, to accommodate.
high priority: food. we love food. we love to eat. we love to cook together. we want our guests to enjoy things we love. fortunately we can be a bit flexible with the specifics to stay within budget. it doesn't have to be the most expensive entree to be delicious.
high priority: lighting. often overlooked. always important. at least when you're planning an evening wedding outside. what's the point of the rest of it if you can't see. {i'm also addicted to a beautiful chandelier outside}
high priority: paper. paper sets the tone. it's the first part of the wedding your guests see. if done well, it says something about the couple. i have always loved stationery. i've often said i'd love to own a paperie. and, since the start, hubby-to-be has appreciated beautiful paper, the difference between stock and custom invitations. we want something special. we want our guest to say "wow". we want our guests to keep our paper {we do}.
i have the save-the-date pictured in my head. clearly. unfortunately, i haven't seen anything like the picture in my head. fortunately, i am creative and imaginative and have thought of something that feels like us...unfortunately, i am not an artist. i can barely sketch to save my life {though my cards my suggest otherwise}. we also haven't united on what we want from an invitation. we need intervention. we need a designer. someone that can create what my mind sees and someone that can offer us an invitation that we both love.
we initially found a few promising options. one pricey but beautiful. two a bit more simple but better priced. after meeting the latter two we were trepidatious. neither had prior work that quite fit our vision. our low-confidence prompted a logical question from hubby-to-be: do we just go with the other option and just spend more {ahem. double our paper budget. ahem. without including programs or menus or place cards...ahem.}?
answer: we can't. it's far too easy to flex up the spending. however, a budget is a budget for a reason. whether or not we can spend more definitely does not translate into should spend more.
solution: the search for the perfect fit continues. this next contact is promising. more than promising. i'm almost giddy. face-to-face meeting to come. fingers crossed.
one priority for last week was clear: using some of my peaches so they don't go to waste.
one priority i can happily say i accomplished. in the form of...
sunday, october 23rd: Peach Crumble Scones
yield: 8 scones
for the Scones:
1 1/2 cups peaches, chopped
2 Tablespoons brown sugar, divided
2 cups flour
generous 1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 teaspoon baking soda
6 Tablespoons unsalted butter, cubed and chilled
1/2 cup candied pecans
2/3-3/4 cup buttermilk
1 Tablespoon honey
1/2 teaspoon vanilla
The night before preparing the dough, combine the peaches with 1 tablespoon brown sugar. Cover and refrigerate overnight, until ready to use.
In the bowl of a food processor, combine the flour, remaining tablespoon sugar, salt, baking powder and baking soda. Pulse to well combine. Add the butter. Pulse to form a coarse meal with pieces of butter no larger than pea-sized. Transfer mixture to a separate mixing bowl. Add the candied pecans. Toss to evenly distribute.
Drain the syrup from the peaches through a mesh sieve into a liquid measuring cup.
Add the drained peaches to the dough base. Toss to evenly distribute.
Whisk the buttermilk and vanilla into the peach syrup and very slowly stream the mixture into the dough base, mixing gently until the dough just holds together {i went too fast again. you shouldn't be shocked by this point. learn from my haste}. Turn out onto a work surface or sheet of plastic wrap. Knead gently to pull in any crumbs. If prepping in advance, wrap with plastic wrap and refrigerate until ready to use.
When ready to bake, preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
Pat or roll dough into a large disc, about 3/4-inch thick. Fold in half or thirds and pat out to 3/4-inch thickness. Fold in half or thirds one more time. Pat into a disc about 1-inch thick. Brush entire top with egg wash and top with crumble. Cut into 8 wedges. Arrange on baking sheet.
Bake 22-26 minutes or until golden, turning halfway through.
for the Crumble:
1 1/4 cups all-purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
1/2 cup (1 stick) butter, melted
In a medium bowl, combine the flour, sugar and salt. Mix to evenly combine. Stream in the butter. Mix until mixture forms a crumble.
note: this makes more than enough for the scones.
priority: happy belly
achieved.
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