Happy First Full Day of Summer!! It's been a busy few weeks - I started my new job two weeks ago! So far, I love it. It's interesting and challenging, and I'm learning more from my preceptor than nursing school ever taught me. The other nurses on the floor are extremely helpful and sweet, and I'm starting to feel like I fit in. The twelve hour shifts have taken a little getting used to, but I'm loving the schedule of working 3 days a week. Not having to wear bright yellow scrubs that scream "student!! student!!" is pretty sweet, too.
We've also been organizing, cleaning, painting and moving furniture to get ready for Hennebaby's arrival. I know we have plenty of time before November, but Hubby and I are too excited to wait any longer. Our next ultrasound is scheduled for the first week of July, and we should be able to find out Hennebaby's sex then. Then the real fun begins!! :-)
In the midst of all this, I have been in the kitchen occasionally, but until today I haven't made anything else. I had a craving for Pineapple Slush and Blueberry Tarts, which I indulged, but until today I hadn't made anything new. This morning, I opened my fridge, pushed past the the milk, the half empty cartons of strawberries and the chicken leftovers to find these little guys:
Coconut milk and pineapple juice. Ummmm...pina coladas, anyone? I reached for the rum, and then I remembered...silly Diana, you're pregnant! You can't have rum! You should make something more responsible, perhaps that you can take to work and snack on, share with your sister when she comes to walk the pup and that Hubby can eat before he goes to the Jimmy Buffett concert tomorrow.
Something like pina colada scones.
Sometimes my inner voice is pretty smart.
Pina Colada Scones
4-1/2 cups flour
1 teaspoon salt
1 tablespoon baking powder
4-1/2 teaspoons cream of tartar
6 tablespoons cold butter
1/3 cup shredded coconut, finely chopped
1-1/2 cups coconut milk
1 cup powdered sugar
2 tablespoons pineapple juice
Cooking time and temp: 425 oven for 10-12 minutes
Yield: 12 mini scones
In a large bowl, mix together the flour, salt, baking powder and cream of tartar. Cut in or rub in the cold butter with your fingers or a pastry blender until the mixture becomes coarse like damp sand. Add the shredded coconut and mix until combined. With a fork, stir in the coconut milk until just combined. Press into a mini scone pan or press into a rectangle and cut into triangular pieces. Bake for 10-12 minutes, until the edges are golden. Remove and allow to cool on a wire rack. Whisk together the powdered sugar and pineapple juice to form a thick but pourable glaze. Drizzle over the tops of the scones. Eat with relish and shamelessly lick your fingers.