Scones and Coffee

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This morning, the sky’s decided to put on its greyest coat, and the rain’s in that steady, relentless mood that suggests it's in for the long haul. Honestly, it’s the kind of weather that makes you wonder if the sun's gone on holiday. And Bruce, my trusty kangaroo mate, has clearly had enough of it. He’s vanished, probably holed up somewhere dry, possibly with a cup of tea and the morning paper. Smart fellow.

Meanwhile, I’m here, staring at the clock, willing it to move faster. Why? Because at precisely 10:00 AM, the café at the nursing home opens its doors. Now, this isn’t just any café—oh no. It’s run by a delightful team of volunteer ladies, aprons at the ready, who serve the most divine sultana scones. And when I say divine, I mean the sort that makes you question every other scone you’ve ever eaten. These aren’t just thrown together; they’ve been lovingly baked in the ladies’ home ovens, with the finest self-raising flour.

When the café opens, those scones will be served warm, fresh from the oven, with a generous dollop of jam and a cloud of cream. Now, here’s where the debate kicks in—some insist on jam first, then cream, while others flip the order. Personally, I like to keep things simple. I skip the tea and opt for a freshly brewed coffee instead. Call me a rebel, but there’s something about the combination of a warm scone and a strong coffee that just hits the spot. So, while the rain may persist, at least I’ve got scones to look forward to.