Ugh this is terribly embarrassing, so prepare! I took yet another spill in the EXACT SAME SPOT across the street from my apartment. This time though, I was holding my umbrella and bashed in my other knee. I am thrilled to have a fresh wound on my right knee to distract from the furiously itchy scabbing happening on my left. If I fall another time in that spot, I am certain they are going to erect a plaque in my honour. Genesis thinks this whole thing is hilarious, and really, so do I. There are no real defects in that stretch of sidewalk that I am getting caught up on, it is just me, the corner, and clumsiness.
I went to a beautiful brunch/lunch that lasted 5 hours yesterday. It was a partial reunion of MPubbers, and it was so wonderful to see some of my favourite ladies again. On the way back from brunch, around 5:00pm, my friend Heather and I emerged from the train station to an immense crowd of people, at first we brushed it off as a Saturday crowd, excited about the weather. But we quickly realized that we were in the middle of the MASSIVE 420 celebrations in downtown Vancouver. As we hustled through the throngs of people, I couldn’t help but wonder what the poor tourists wandering this area must have thought. The smell of weed followed me all the way down to my apartment, where I ran into the purple teletubby cruising with some friends, looking for a bite to eat. In all, it was an interesting Saturday.
I had these on my mind all morning, thinking that they’d be the perfect thing for my sister, mom, and I to take to the hospital on our sleeping nights, so we could have a savoury treat for breakfast. I’ve never made savoury scones before… well I’ve made biscuits, and these turned out pretty great. They are pitch-perfect for cheesiness and haminess (that is totally a thing); they are crunchy and tender; they are flaky and portable. Hospital breakfast achievement unlocked!
In non-food related news, we are coasting along. It is strange to think that I’ve been up north for a month now. I am happy to be here, any time spent with Dad is good time. I miss Vancouver quite a bit and I certainly miss my husband who has been great about this whole situation. Getting to see him last week, for my brief stint in Vancouver, was wonderful. We brought the nurses some Cookie Dough Dip and Cheese Straws to show our appreciation for how great they’ve been. As weird as it is, we really feel at home at the hospital, we’ve gotten to know everyone and are feeling comfortable. On a crazy note, the RCMP were called to the hospital to deal with a patient across the hall last night.
Early in the evening I heard him grumbling at a nurse who was bringing around night snacks. She told him to stop swearing at her and went on her way. Well, not long after, Dad’s nurse went into this guy’s room and caught him smoking… in his hospital room. Well she rightfully flipped her lid and was yelling at him, “What is wrong with you?! This is a hospital!” The guy tried to argue with the nurse and she left down the hall. They forcibly discharged him and when he refused to leave, they called the RCMP to get him out of there. Apparently he damaged the room, had been abusive to nurses, and smoking was the last straw. Madness!
Whitehorse General Hospital is no Seattle Grace but there are a couple of exciting moments (Mom and Kellie were coming up to relieve me from night stay and found a long blood trail in the elevator that went through the surgical ward).
Ham and Cheese Scones
Adapted from Emeril’s similar recipe.
- 1 cup of diced ham (I cut two 1/4-1/3-inch thick slices off of a ham we had in the fridge and diced those. Cut the slices into 1/4-inch strips and then cut the strips into 1/4-inch dice)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 cup butter
- 2 1/2 cups sharp cheddar
- 1/2 cup thinly sliced green onions
- 3/4 tsp freshly ground black pepper
- 1 1/2 cup milk
- Heat the oven to 400°F.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Using a pastry cutter, or your fingers, cut in the butter until you have pea-sized pieces that are well combined with the flour mixture.
- Add the cheese, green onions, ham, and pepper and combine well.
- Add 1 cup of milk and work just until it becomes a sticky dough, adding more milk as needed, up to 1 1/2 cups. Stop once the dough has come together, do not overwork.
- Turn out onto a lightly floured surface and pat into a flattened circle, about 3/4-inch thick. Cut into wedges and transfer to a greased or parchmented baking sheet., leaving some space between each wedge.
- Bake for 15-20 minutes, checking for doneness by busting one open. They are done when they are golden and the inside is flaky.
- Move to a wire rack to cool briefly then eat away!
A text-free shot. Lovely.
Bonus photo of my parent’s yard in the vibrant fall colours!