It Doesn't Have to Be Expensive to be Special

This teapot is one of my cherished possessions. I bought it in Bath, England, when I studied abroad in London while in college. I've never even used it. It's been tightly guarded behind glass doors in a china case. All that changed on Valentine's Day.

I finally decided that I didn't want my boys growing up, eyeing the items in that china case, but never being allowed to use them. I wanted them to know that I cherish them enough to trust them with my special things. Because really, they are more important to me than the things. We give people a sense of honor when we trust them with something dear.

That gift, in itself, was worth more to them than a bag full of Valentine's Day treats. And truly, even though it was free, it was the best Valentine's Day gift of all. On the holiday where we celebrate love, the boys were shown in a very tangible way that they are loved enough to be esteemed with previously forbidden things. We all shared a special memory of using the teapot and serving plate I carted all the way from England, and then packed carefully when I moved cross-country, for the very first time. We enjoyed some delicious cranberry-orange scones and tea and filled our hearts to overflowing this Valentine's Day. It was the best Valentine's Day ever, and it was free!

Cranberry-Orange Scones (the best!)

(recipe from my friend Jodi)

2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 T. sugar

1 T. grated orange rind

1/2 c. butter, cut up

2/3 c. buttermilk

1 c. dried cranberries (or use fresh/frozen--not so tart if you cut them in half)

1 T. milk & 1 T. sugar

Combine first six ingredients; cut in butter with pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened. Turn dough out onto a lightly floured surface and knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased cookie sheet (I use a baking stone). Brush with milk and sprinkle with 1 T. sugar (I use raw cane sugar). Bake at 425-degrees for 15 minutes or until scones are golden brown.

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