I’m snacking on mango slices, baking a cake and writing about these whole wheat chocolate chip banana scones all at once — in other words, I’m living out the thesis of my food life.
It’s a bit of a metaphor for how my brain has felt lately, too — a little all over the place, a little chaotic, a little nonsensical. This week was crazier than expected and so, apologies for leaving you hanging last Thursday (but I hope you were cool with a few extra days to ogle over this gnocchi situation). Hopefully things in my life and on this blog will be back on track.
Now before we get to these scones — the reader survey results! In the Week of Crazy, I realized that I accidentally converged last year’s survey with this year’s survey, so the graphs I was planning to show of each response were all askew. D’oh. Thankfully, I was able to scroll through individual answers from this year, and you guys — thank you. So much. You all are incredibly thoughtful and insightful and downright kind. Overall, it seems like this space is just as enjoyable for you as it is for me, and I’m going to take that into account along with a few of your suggestions and constructive criticisms. (Also, if you want to know more specifics about the results this year, feel free to e-mail me!)
Aaaaaand now, these scones. Whole wheat chocolate chip banana scones, also known as “cookies” to the tot (her words, not mine), which I’m OK with because these are some of the healthiest “cookies” she’ll ever enjoy for breakfast.31