Happy Father's Day

Albania does not have a Father's Day. Mother's day is every year on the 8th of March, but fathers are not celebrated. I think this will change with time, but in the meanwhile I am thankful I live in a place that celebrates fathers. My father was a mentor and an inspiration while I was growing up, and now he is a councelor, a friend, and a source of encouragement and strength. He is a rare person and I am blessed to be his daughter.

I am also happy that Jack lives in a place that celebrates fathers, because he has a father who is dedicated, loving, and inspiring. I hope he remembers all the sword fights, the wrestling, the tickles, the chases, the baths, books, kisses, hugs, and all the little things that comprise the rare relationship between a father and a son. I hope Jack learns from his daddy's dedication and selfless love, and I hope that above all Jack learns to be compassionate and open-armed just like his father.
Happy Father's Day, Bryan!

 

Here are some of the best fathers I know. Happy Father's day Babush, Papa, Nino, and Pop-pop.


Bryan and my dad drinking Amstel and eating sufllaqe last summer in Albania.


Papa, Nino, Bryan and the little boy.


Jack and Pop-pop


I realize that scones are not the most manly food item, but these scones were delicious, especially when eaten with blueberry jalapeno preserves. So, Happy Father's day to all those loving, hard-working, devout fathers out there.



Blueberry Scones with Honey-Butter and Orange Flower Glaze*

Ingredients:

2 cups of all-purpose, unbleached flour
1/3 cup of sugar
1 tablespoon of baking powder
1/2 teaspoon of salt
6 tablespoons (3/4 stick) of cold, unsalted butter, cut into small pieces
1/2 cup fresh blueberries, washed and dried
1 1/2 teaspoon of vanilla essence
1/2 teaspoon of lemon essence
1 large egg
1/2 cup of heavy whipping cream
zest of one orange

For the glaze:
1 tablespoon of unsalted butter, melted
2 tablespoons of honey
2 teaspoons of orange flower water

Mix all the glaze ingredients in a bowl.

Scone Preparation:

-Preheat oven to 425 F.
-In a large bowl whisk the flour, sugar, baking powder, and salt until well-mixed.
-Add the butter pieces, and using a pastry cutter or two knives cut the butter, tossing into the flour mixture, until the largest butter pieces are the size of peas and the rest resemble breadcrumbs.**
-Stir gently in the flour mixture the blueberries.
-In another mixing bowl mix thoroughly the egg, cream, vanilla, lemon, and zest.
-Pour the egg mixture onto the flour mixture and mix with a spatula just until the dry ingredients are moistened.
-Gather the dough into a ball, being careful to not squish the blueberries and gently knead 4-5 times.***
-Transfer to a lightly floured surface and pat it into a 8 inch round, 3/4 inches thick. Cut into wedges, like pizza (8-12) and place each piece 1/2 inch apart on the ungreased baking sheet.
-Bake until the tops are golden brown, 1-15 minutes.
-When the scones are done, pull out of the oven, and brush the tops with the Honey-Butter and Orange Flower Glaze.

*The base recipe for these scones is from Joy of Cooking (p. 791)
**In order to avoid the butter softening or melting, I place the bowl on top of a plastic bag with ice.
***It helps to semi-freeze the blueberries prior to use.

-E.