Often when I’m typing these posts, I’m singing to myself. These days, it’s generally a mix of Ra Ra Riot, Edward Sharpe and the Magnetic Zeros, Cold War Kids and Cloud Cult. Sometimes, when it’s rainy and drab outside, it’s all Bon Iver, and when it’s sunny and warm, it’s Los Campesinos. In any case, the husband likes to surprise me from behind by suddenly applauding at my stellar — read: Terrible — singing, causing me to squeak out the note stuck in my throat with a horrible, piercing sound.
I’d say it’s embarrassing, but I’d be lying. It’s not. Heck, if I didn’t think it’d annoy everyone around my desk at work, I’d do it there, too. But only a few are privy to my vocal talents.
But we’re not here to talk about my singing. We’re here to talk about these Ginger Pecan Scones — or, as I decided to call them after realizing how much they looked like cookies after baking, “scookies.” Let’s see if that catches on.