We will remember Black Canyon Campground as the place where our old selves collided with our new selves. Where this reality (changed speed, fewer reliable creature comforts, our family together all the time, our habits, routines, and demands all gone) sunk in a little deeper and we slowed ourselves down, and started an ongoing process of surrender.
The quick and dirty is that a hail storm turned into watching lightening strike something which turned into a blown transmission and a derailment of the best laid plans. That was not without crying, gripping anxiety, a lot of (what felt like) burned money, and frustrations; all while kids played happily — mountains to conquer, trees to climb, bridges to build, animals to find.
Yet I saw all the colors, all the details, all the crevices. I sat and I noticed, took it in, breathed in all the sensations. I remember this feeling from visiting new countries, studying abroad. It was overwhelmingly new — from the language to the customs to getting myself from one point to the next. I had to pay attention to everything to survive…to adapt. Everything was so radically different. Shocking. One day this will feel normal; I’ll get complacent. I’ll learn the ropes. But now, as my brain in overdrive takes on so much yet has the time and space to do so, I can be grateful for how vivid it’s making my reality become.
In the meantime, we will cling to a few comforts that make things feel like home. Daddy made his scones and all is right in the world.
Chocolate Chip Scones
Adapted from Joy of Cooking
- 2 cups flour
- 1/3 cup sugar
- 1 T baking powder
- 1/2 t salt
- 1/2 cup dark or semi-sweet chocolate chips or chunks
- 1 1/4 c heavy cream
Preheat oven to 425. Whisk together the first four ingredients. Stir in chocolate chips, followed by the heavy cream. On a lightly floured surface, pack dough down into a circle and cut into triangles. If desired, coat with heavy cream and a sprinkle of sugar. Bake 12-15 minutes. Whip any leftover cream for topping.