When I think about the word “mom,” I think of so many things.
I think about the night a few months ago when we were driving home from watching a play at the theater and just as we turned onto our street, we came across a beautiful family of javelinas.
There were a few adults and some tiny ones. I believe it was a mom and dad and their little baby javelinas. As the headlights of our car lit their bodies as they crossed the street, I noticed that one of the two adult javelinas stayed behind, turning her head to keep an eye on us. Mama javelina was protecting her babies and making sure they were in no danger. That’s what moms do.
It’s hard for me to put into words a complete definition of the word “mom.” But there’s no doubt that “mom” means so many wonderful things to all of us.
I think about the caring and maternal love that I saw in my sister when she took care of my children long before she had her own children. And I can’t help but smile because that was real and unconditional love.
I think about the weekly phone calls from thousands of miles away from my own mom, who was calling to make sure we were okay.
Most of all, I think about how much I miss her today and every day.
I hope this Mother’s Day is a super happy one for everyone.
Sweet Lavender Scones
- 3 cups all-purpose flour, plus more for work surface
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon dried lavender buds
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut in small cubes
- 1 cup + 2 tablespoons heavy cream
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
Preheat oven to 425° F. Line 2 baking sheets with parchment paper. In a large bowl mix 3 cups flour with the next 5 ingredients. Add butter, rub in with your fingers until mixture resembles course meal.
In a small bowl mix 1 cup heavy cream, lemon zest and vanilla. Add wet mixture to dry mixture and mix until shaggy dough forms.
Transfer dough to a lightly floured work surface and pat into a circle, cut into wedges and divide between baking sheets. Bush tops with cream.
Bake until golden, about 13 to 15 minutes, rotating sheets halfway through. Serve warm or at room temperature.
Adapted from Bon Appétit, May 2012
- 1 cup powdered sugar
- 2 tablespoons cream
- 1/2 teaspoon vanilla extract
Mix sugar, milk and vanilla extract in a medium bowl. Stir until smooth. If the mixture is too thick you may need to add more cream.
The icing will take about 25 minutes to dry.