(by Sian Reeves)
I am a mom of one. She is 24, and just before the virus hit, we had a big argument about her needing to pay rent or move out. She was being a bit spoiled, and I just knew she needed to go, otherwise she will not learn those finer skills of being able to cope and feeling great that you can manage.
Instead, she did what I told her not to do, which was to move in with her father.
This virus has been a good old shake-up for her. We have been meeting at a socially permissible distance, just four times in six weeks. I have never been a great cook, but she is baking bread and cookies and cottage pies and scones. All I can offer her is my heart on a plate. I am a yo-yo, pulled in to comfort and thrown out when not needed. I need a warm scone with cream and jam, please.
We had an amazing, wonderful, fabulous, happy relationship until she was 22. Then she began stretching and pulling away. Perhaps it’s the fault of the stars—we are Leo and Taurus. But girls need to find their identity, I reckon, and I pushed my own mother away for years.
She wants to be as strong as I am, and she’s always saying how fab I am, but I can’t cook, and she can.
She did bring a scone for me and my partner, and a slice of her bread. I think she is trying to show her boyfriend that she is a homemaker.
This parenting thing is very hard—watching her walk away and not being to hold her in my arms is tough. But at least we are safe and well. And perhaps if she becomes a mother herself, she'll understand.
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Sian Reeves is an actress who lives in London. She can be found on Backstage. Her film Alexa and Me can be seen on Vimeo with the password “pikachu.”
Buttermilk Scones
(adapted from BBC Food)
3 1/3 c. flour plus extra for dusting
2 t. baking soda
2 t. cream of tartar
2 t. sugar
4 T. unsalted butter, cut into small pieces
2 T. vegetable shortening
1 1/4 c. buttermilk
1 egg, beaten
Preheat oven to 425 F.
In a bowl, combine flour, baking soda, cream of tartar, and sugar.
Add the butter and shortening, and rub into the flour mixture with fingers.
Add buttermilk, and mix to form a dough.
Lightly flour a work surface, and pat the dough out 1 1/2 in. thick.
Use a 2-in. biscuit cutter to form rounds.
Place on a parchment-lined baking sheet.
Brush tops with beaten egg.
Bake for 12 minutes, or until golden.
Cool on a wire rack and serve with clotted or whipped cream and jam.