Modern Day Hobbit

Dear Friend,

               I hope this letter finds you well. It has taken me some time to gather my things and thoughts and settle into my new home. There were times when I was unsure I would ever be unpacked. But, finally, a day ago, I put the last of my books on my new shelves and found the time to sit and pull out my paper and pen.

               Mithlond grows hot as the days near Lithe. I am making what preparations I can so that my Gammer and Gaffer and I can celebrate the Midyear in our own little way. There are few other Shire folk here so, the Hobbit families keep the festivities each to themselves, small garden parties and suppers. We shall do the same. Sadly, the Big Folks don’t seem to care the Lithe much. Happily, they do grow strawberries in abundance so I will be able to make my favorite scones for the gatherings. I will include the recipe below.

               Daisy, my dog, is well. Growing thick in the middle as my Gammer loves to indulge her. I try to take her on longer walks but, it only does so much. I don’t mind as I have managed to meet some of my Shire folk neighbors on our strolls. I can always tell a Hobbit garden when I see one. Actually, I think I can smell one as they are always filled with an abundance of flowers. That, and a general Shire home feel. I am sure you know what I mean. Hobbits may leave the Shire, but I think Hobbit hearts never do. We carry the Shire with us everywhere. It isn’t pride, it is just nature.

               I have only just begun my Forelithe chores but I think I shall be done in time for Lithe. I must clean the hearth, flagstones, etc. Nothing too heavy. Alas, I need to repair my summer bodice, I want to look nice at the garden parties, but I cannot find any fine linen cloth or thread such as we have in the West Farthing. I can make do with the Big Folk cotton but if you ever have a moment to post me some, preferably in the lovely sage greens they make in Nobottle. I would greatly appreciate it.

               I have decided to work on an Almanac for Hobbits beyond the borders. Big Folks use a rather different calendar. But, Hobbits, at least the ones I have met here all want to keep track of Shire time. Some of the younger Hobbits here need instruction in Shire customs, too. I was thinking of an Almanac with calendar, Shire Holidays, and Shire lore, with practical hobbit housekeeping and recipes included, of course. What do you think?

               I will write again soon, dear friend. Please feel free to write to me.

                                                                                          Sincerely,

                                                                                                         Serni

Strawberry Scones

               Makes 6 scones – a small batch

1½ cups all-purpose flour PLUS, extra for dusting in a separate bowl

2 tablespoons plus 1 teaspoon sugar

1 tablespoon baking powder

¼ teaspoon table salt

4 tablespoons unsalted butter, cut into ½-inch pieces and softened to room temperature

⅓ cup dried strawberries

½ cup milk, room temperature

1 large egg, room temperature

Optional – ¼ cup of candied ginger

Tools – 2½ inch cutter (a jar can work in a pinch), baking sheet, parchment paper

Heat your oven to 500F. Set the rack to the middle or upper middle position. Line a baking sheet with parchment.

Mix together the flour, sugar, baking powder and salt in a medium bowl. Use a whisk to ensure all is well combined. Add the butter and rub it in using your fingertips until it looks like fine crumbs. You should not be able to see individual bits of butter. Add the strawberries (and ginger, if you are using it) and stir to coat the berries well with the flour. You can use your fingers to break apart any berries that stick to one another.

In a separate bowl, stir together the egg and milk. Pour out a single tablespoon to use later. Pour the rest of the milk and eggs into the flour mixture. Use a spoon to fold together until nearly no dry bits of flour can be seen.

Dust your counter and hands very well with the extra flour. Move the dough from the bowl to the counter. Gently knead the dough until it is smooth and has no cracks. The dough is sticky so work gently, but you should be able to smooth it out after kneading it about 30 to 40 times. Pat the dough into a disk that is about 1½ inches thick. Dip your cutter in flour and stamp 3 to 4 rounds. Don’t twist the cutter lest you seal the edges and the scones don’t rise. Do place the scones on the parchment-lined baking sheet. Reroll the dough and stamp more scones. You may have to reroll the dough 2 or more times to get 6 scones. That is ok but after two rolls the scone will rise less.

Brush the tops of the scones with the tablespoon of egg/milk mixture you set aside. Try to minimize the amount to egg/milk mixture that drips down the sides of the scones. Too much on the sides will hamper a good rise.

Hello, dear friend!

               I hope this missive finds you well. In my corner, beyond the Shire borders, the sun has been hiding. Clouds cover all, keeping the sky gray and the air feels heavy with water. It sounds unhappy but, it is perfect weather for walking my dog, Daisy, so I do not mind. It is normally quite hot here, so the flowers and trees are happy too.

               I have been busy preparing for the Spring celebrations we will soon be hosting here. It is a ritual amongst the Big Folk but, in living among them, I too have come to appreciate the time to enjoy the greening of the world. It is not like Lithe back home, of course. But my Big Folk neighbor taught me a wonderful egg recipe her family uses only for the occasion, and I happily use the excuse to indulge. Plus, they decorate with rabbits and chicks and it gives the public squares and gardens a jolly look. They lack the taste of our people but still manage to make their homes and communities look fresh and green.                My work to make my life amongst the Big Folk as akin as possible to my life amongst the Shire Folk continues. I often struggle to find needed things, like food or paper or clothes, of the same quality as Shire work. Big Folk don’t seem to care very much for handwork or the skills of a craftsman. Craftsmen and Craftswomen do exist here, but they are rare and struggle to keep their businesses going. Working with one’s hands is never easy be they hobbit or man hands but, I think it is especially hard for the Big Folk artisans. Hobbits know the value of the maker, the grower, and the teacher. Alas, the Big Folk seem to have forgotten it. It is though, such a joy when I do find a lovingly handmade item here, that I refuse to relent and buy items of machine make. And that would be so easy to do as machines and their products are everywhere here amongst the Big Folk. I think some have never held a hand-built mug or stood on hand-woven rug. It makes me a little sad.  Still, I will not give up thus, I will keep you updated. I know you were worried by my leaving the West Farthing but I need to be here in Mithlond. My gaffer and gammer are getting on in years and they need my help.

               Thanks for reading this, dear friend. I will write again soon. Keep me abreast of the news in the Farthings. I have included the mentioned egg recipe below.

                                                       Sincerely,

                                                                                   Serni

Goldenrod Eggs

6 large eggs 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk pinch of ground white pepper salt and freshly ground black pepper to suit your tongue

Directions

Gather the ingredients.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in a saucepan over medium heat; stir in flour until smooth. Gradually mix in milk so that no lumps form and stir constantly until mixture comes to a boil.

Stir white pepper, salt, black pepper, and chopped eggs into the sauce; stir until eggs are heated through.