Now that COVID-19 has finally hit our community (36 active cases as of today), Bill and I are doubling down on staying out of harm's way. A brisk walk in the neighbourhood once a day,
some leaf raking (all done now, thank goodness), and a once-a-week curbside pickup at our local Loblaw (our milk, eggs, and local veggies are delivered by Limestone Creamery). That's pretty much it. Lots of knitting and sewing. I made new 3-layer masks after the new mask recommendations came out a couple of weeks ago. Xmas presents all made, and tomorrow I'll get a box of goodies (edible and not) into the mail for Isabel without even having to enter the post office, courtesy of the nice staff at Peters Drugs down the road.
Victoria 2.1 is underway, but nothing to show you yet. As soon as it's done, testing will begin.
Lentil soup and scones for dinner. This is our new favourite scone recipe.
Oatmeal Date Scones
2 c wholewheat or spelt flour
2 tsp baking powder
½ tsp cinnamon
¼ c + 2 tbsp canola oil
1 tsp vanilla
1 tbsp honey
½ c dairy or soy milk
1 c chopped dates*
¼ rolled oats (I use large flake)
*If you buy the kind of pitted dates sold for baking, they may be a little dry. Snip them into raisin-size pieces with scissors, then soak them in hot water for 10 min before draining the water off.
Preheat oven to 400F. Mix dry ingredients except for oats. Mix the wet ingredients separately, including dates, then add to dry mix. Knead gently for 30 seconds. Spread half the oats on baking parchment, then shape dough into a flat round about 1” thick. Sprinkle remaining oats on top and press down very lightly so they stick. Cut into 8 wedges and bake until golden on the bottom.