So my mom is #4-less, and invited us up to visit her, knowing full well it would be a cold day in hell before we'd EVER visit her with him there. In fact, my mom has been married to him for almost three years now, and I've never even seen where they live (she moved into his house). And in three years, I've called "their" house exactly once, and that was to tell mumsy that I was pregnant (she calls me every weekend).
I will post a recap of the weekend on Monday.
My doctor called yesterday afternoon, and I don't have gestational diabetes. Yay! I am however, still anemic, so now I have to take two iron pills a day instead of one. My digestive system is going to love me for that one.
I'll leave you with a scone recipe I tried recently. I am a big fan of scones, since visiting Fortnum and Mason in London 11 years ago and enjoying High Tea there, which included my first intro to scones. And clotted cream. Mmmm...
This recipe came from Joy of Baking. The aroma of lemons in your kitchen while making and baking these scones is heavenly. Next time I make these, I'll probably add a teaspoon or two of fresh lemon juice, to make the finished product even more lemony.
Lemon Cream Scones
3 cups flour
1 stick cold unsalted butter, cut into small pieces
1/3 cup sugar, plus more for sprinkling
1 TBSP baking powder
1/4 tsp coarse salt
3/4 cup, plus 3 TBSP heavy cream
3 large eggs
2 TBSP finely grated lemon zest
1 1/2 tsp vanilla extract
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper (I used a scone pan). In an electric mixer bowl fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture remsebles coarse sand.
2. In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto lightly floured surface, and form into a flat disk, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges. and transfer to baking sheet.
3. In a small bowl, whisk together the remaining egg and 3 TBSP heavy cream to make an egg wash. Brush scones with it, and sprinkle with sugar. Bake until tops are golden brown and firm, about 40-50 minutes, or 20 minutes in a scone pan.