Weather: 36 and raining (which is shocking in Alaska in January)
What I’m listening to: The Golden Globes
This week last year, my mother died after a painful battle with pancreatic cancer. When New Year’s came this year, I was more anxious than any before for a fresh start, eager for it to no longer be “the year that my mother died.” A new year. An easier year. A simpler year.
I got a phone call recently from far away that changed all of that – one of those phone calls that makes you feel like you were punched in the gut. I can’t tell you the details; it’s not my story to tell. But, I can say that it was painful news to hear, hard news to digest. It took me right back to the mourning of last January. Suddenly Alaska felt ever so far away from everywhere else and I wavered between wanting to jump on a plane and wanting to curl up in a ball. I didn’t feel much like eating, let alone cooking or writing.
After several days of feeling down, low-energy, and uninspired, this recipe got me back in the kitchen. Chocolate and orange is one of my favorite flavor combinations in the whole wide world. And a buttery scone was just the kind of comforting baked good I needed to help lift my spirits. Let’s make a pot of tea, bake a batch of these scones, and sit together a while, shall we? I think we shall.