This month is in it’s last week and I’m on my fifth country, something I didn’t imagine when I was emailing my dad to come to Iceland (he hates the cold, but loves nature) for those two years. Yet here we are on our last adventure before I go back to reality and he continues his exploring alone.
Whilst we have been several places and on the move more days than not this month, time hasn’t felt fast. No internet on my phone has allowed for a fully present experience in each place. Life always has a way of feeling too fast for us, yet when we allow ourselves to be fully present in the people we’re surrounded by and the scenery within our reach it doesn’t pass us by as quickly as we may find if we don’t stop.
I say this, yet I know that as soon as I have an internet connection and can check Instagram, my emails, Twitter and all those other online to-do’s I’ll be back to my old self. This experience though has been a great illustration for how better to be present in opportunities and experiences I find myself in.
Now, for being present, rolls are one of those things that are left to lazy weekend mornings and these are full of spring flavor with the tart and tasty blackberries that dot themselves through the soft dough. They bake up super quick so the only real patience needs to be with the rising of the dough, though they are perfect for brunch.
1 (1/4 ounce) instant yeast
1 cup milk, lukewarm
2 2/3 cups flour
1/3 cup superfine/caster sugar
25 grams butter, melted
1/4 teaspoon ground nutmeg
15 grams butter, softened
1/2 cup superfine/caster sugar
1 cup blackberries, halved
150g cream cheese
1 1/3 cup powdered/icing sugar
1 teaspoon lime juice
Place the yeast and the milk in a bowl for 10 minutes until dissolved and a little foamy. Add the flour, sugar, butter, egg and nutmeg and mix with a knife until a dough has formed.
Knead on a lightly floured surface and place in a bowl in a warm place for an hour until doubled in size.
Place in the baking dish and allow to sit for an hour.
Preheat the oven to 200ºC/400F and bake for 10 minutes or until lightly golden.
Remove and set aside to cool.