During Seafood Chowdown 2012, ginger syrup was made for cocktails and its byproduct (candied ginger) was left in my fridge for a number of weeks. I love me some candied ginger but I couldn't just snack on it. It was a little too sugary and maybe psychologically I couldn't bring myself to grab candies from the fridge. I'm stuck in my old fashioned, room-temperature-candy ways.
So the other morning I ran across a recipe in Bon Appetit magazine for ginger scones and WHAM-BO, magic. I didn't have cherries (which the magazine suggests) so I replaced with some dried apricots.
I like any morning that starts with Amy Goodman. I apologize, Amy, for the bad screen grab. I can't seem to catch you looking pensive, only midway between a sneeze and a snore. You can't help but look dignified though.
So anyway, we were just hanging out watching Democracy Now, with matching mug (no big deal guys)
