This coming Sunday May 11 is Mother’s Day and like everything else in the world these days, it’s hard to know how to celebrate any occasion during a pandemic. Normally I would plan to have my Mom come over for lunch but since I work with the public, and she is a higher risk senior citizen, we won’t be doing that.
So how can we ‘Treat Mom’ during a pandemic. Here are some ideas I thought I would share:
The Garden Centres are now allowed to open and even the ones that are not fully open to the public yet are offering pre-order and curbside pick-up like Green Thumb Garden Centre in Nepean. You can pick up a hanging plant or some seedlings for Mom and leave it on her porch.
Many other small food businesses are creating Mother’s Day assortments that you can order for pick up or delivery. The Foodgressing blog has a good list of those that are offering a Mother’s Day Brunch for pick up or delivery. The Love Local Delivery site has a full list of locally owned restaurants offering food for delivery, and some of those restaurants are offering options for Mother’s Day.
Flowers are always nice, and as a Mom who LOVES flowers I can assure you that flowers are never a bad idea. Our good friends at Bloomfields are open for pick up or delivery and their bouquets are always beautiful.
A gift card to Mom’s favourite store as a great idea. You accomplish two things at once – support a small business that’s been impacted by the pandemic, and give Mom something to look forward to. Some of these shops, like Delilah’s are offering order by phone, curbside pick up and in some cases delivery. In her display window, Eva has given each item on display a number to make it easier for you to look and order. If any of my children are reading this, I really like these shoes 🙂
Lastly, since we all have so much more time on our hands, you could bake Mom a treat. These delicious scones make a great base for jam, clotted cream, or cheese!
Lemon Lavender Scones
4 cups all purpose flour
1.5 teaspoons baking powder
2 teaspoons salt
¾ pounds butter, chilled & cubed
¾ cups cream (35%)
½ cup maple syrup
juice from 1 lemon
zest from 1 lemon
2 teaspoons of organic lavender buds
Whisk together all of the dry ingredients until combined. Cut the butter into small pieces and work into the flour by hand until the mixture resembles small peas. Tip: we often do this step in a food processor on the pulse setting but be careful not to over mix.
Whisk the eggs with the cream and maple syrup & lemon juice. Make a well in the flour mixture and pour in the liquid. Add the zest & lavender. Fold gently until combined. Do no over-mix.
Scoop out the dough onto a baking sheet lined with parchment paper using a ½ cup scoop. You can also roll out the dough and cut with a knife or round cutter. The shape is really up to you. At this point the scones can be frozen and stored to be baked off fresh at a later date. The baking time might vary by a few minutes.
Bake at 325 degrees for 30 to 40 minutes or until golden brown. Test centre for doneness using a toothpick. All ovens cook differently so baking time can vary significantly.