Almost 10 years ago, I started working at the Airman and Family Readiness Center at Mountain Home AFB, Idaho. It was a wonderful and challenging journey, being of service to our military families.

Shortly after I started working, I had the opportunity to go to a resilience course. In 2009, the course was delivered to the US Army and included 50 participants. By 2011, the Air Force got on board offering its own  resilience training under CAF, (Comprehensive Airman Fitness), teaching the various tools to build and sustain the mental, physical, social, and spiritual health of our Air Force.

Through this season of loss that I am currently navigating, I realize that I have the tools to guide me day to day. I’ve come to realize that  it is possible to LIVE and GRIEVE simultaneously.  Read it again.  Maybe you are dealing with a grief of your own. Give yourself permission to be sad; be angry; but always remember to be an active participant in your own grief process.  And, don’t lose what you have to what you lost… don’t stay swallowed up in the anguish. If you feel like laughing one day, don’t beat yourself up with guilt from feeling joy.

Remember to tune in to the good in your life or in the words of an Air Force MRT (Master Resilience Trainer), hunt the good stuff!

Chocolate & Toasted Pecan Scones

• 3 c flour
• 2 T baking powder
• 1/2 tsp salt
• 2 T granulated sugar
• 2T brown sugar
• 2 c heavy cream
• Dash of vanilla
• 1/2 c pecans, toasted and chopped
• 60 g chocolate, coarsely chopped
• 1 T milk
• 1 T coarse raw sugar
• 1/2 tsp coarse salt

In a large bowl, sift flour, salt, and baking powder; make a well in the center and add  brown sugar and heavy cream.  Gently stir until flour is almost fully incorporated.  Add chopped chocolate and pecans. Continue to fold in, being careful not to overwork dough. Line a 9-inch cake pan with plastic wrap or a parchment circle; turn dough into cake pan. Gently pat into a circle, wrap, then chill in the freezer for at least 2 hours, and up to 30 days.

Once ready to eat these beauties, preheat oven to 350. Remove dough from the freezer, then remove from cake pan, then unwrap. Place on a cutting board and very carefully, slice into wedges with a sharp knife, gently moving the pieces to give room to expand in the oven. Brush tops with milk, then sprinkle the coarse sugar over top. [Full disclosure: I also added a sprinkle of salt to the tops!] Bake for 30-35 minutes.  Cool slightly and enjoy.

May you feel the small joys in a big way today.

Peace, love, and good food~v

* After testing this recipe, I’ve made a few adjustments: an additional 2 T granulated sugar and a dash of vanilla for the dough… and after the chill, definitely add the sugar AND salt to the tops!