|Crystallized ginger for the scones.|
I made up a double batch of the scone batter. Half of the batter was made into drop style scones, and the other half I followed instructions. They'd be lovely with a scone pan, but I do not own one.
Taunted by the intoxicating scent of cinnamon wafting up through the center of the house and into her bedroom, DD and Crystal, the latter always hopeful for a treat, appeared in the kitchen as though transported Enterprise style. (I swear they have a hidden transporter.)
"What has gotten into you, Mom?" DD asked, grateful for whatever it was that spurred this cooking spree.
"Just felt like cooking, I guess."
I got got to thinking about the question she'd asked. Deep in the recesses of my brain, I know why I am cooking and baking up a storm. Stress relief. I find in times of stress, I hit the kitchen. Generally I share much of what I make with friends and family, otherwise we would all be very large, and we are big enough as it is.
It's been a rather stressful week! A sick older relative, a needy older relative, and we found DD has fractures in both feet. :( She is bummed, as she was working hard training for a race coming up this spring. She does not need casting, but will have to lay off the running for now. Mostly I just feel really bad for her, as I know how frustrated she is.
Back to food: see all those spots on the scones? Those are the homemade cinnamon chips. I loaded the scone batter with them, and placed some on top prior to baking. I skipped the butter brushing as per the recipe.
|Triangle shaped scone|
If I were going for a little decadence or perhaps if we were serving to company, I'd make a little glaze for the tops, perhaps with a hint of orange rind in the glaze.
|Healthier version of eggplant parm. Before baking.|
What do you do when you are stressed? I'm thinking exercising would be a better choice than cooking, but at least it's all fairly healthy. The tomatoes in the marinara are full of good-for-you lycopene, plus the garlic in the sauce is good for something, right? The eggplant is baked, not fried, and the scones are full of good stuff. Pumpkin is rich in beta-carotene, cinnamon, of which I used a lot, is full of antioxidants, and ginger is supposed to be good for many things, from morning sickness (ain't none of that here, mind you) to migraines to lowering cholesterol. (Purely anecdotal info on the ginger, haven't seen any scientific data on that!)
Now that I've cooked my way to being relaxed, I'm off to do some sewing.
Hope your weekend is going wonderfully!
p.s. if anyone is interested in my Marinara Sauce Recipe, I would be happy to post it - just ask me in the comments. It's quick, easy, and delicious.
P.p.s. If you like cinnamon and ginger, the scones are a must try recipe. Holy smokes are they good, especially with a cup of tea.