snap snap gingersnaps

Yea I made cookies all by myself yesterday.
They turned out a little stiff though because i cooked them too long.
Whatever. Dip them in some coffee and they're still good.
(or i suppose you could try to not cook them too long)

Before:

After:

anyway, here's the recipe:

2 cups flour
1 Tbsp ground ginger
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
1/3 cup cinnamon & sugar

Mix 1st five ingredients and set aside. Beat shortening until creamy. Add sugar, then egg & molasses. Combine with 1st mixture. Roll dough into balls and roll in cinnamon & sugar. Bake at 350 for 10 min.

Mulled Cider

Mulling Spices


Simmer at least 20 minutes and enjoy

Black & Blue Berry Pie

My favorite type of pie is Black & Blue Berry Pie. And the blackberries are ripe now; you should all try it!

3/4 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
3 cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons butter

Mix sugar, flour, and cinnamon. Stir in berries to coat. Turn filling into pastry lined pie plate. Sprinkle with lemon juice, dot with butter. Cover with top crust; cut slits. Seal and Flute. Bake at 425 degrees for 35 to 45 minutes. Cover edges with foil to prevent burning before baking, and remove them for the last 12 minutes of baking.



First you make up your pie crust.



Then you make up your filling.


Then you assemble and cook it.

Then you eat! (with or without ice cream)

Dum Aloo, Dhal with fried spices, Jeera rice, Naan and mint Raita

So Sunday a couple of cold tired hikers showed up at my door. (Chris and Cassidy) I was warned ahead of time and had prepared a nice vegetarian (for Cass) Indian dinner for them.

Cass even pitched in and chopped Corriander ( Cilantro) for the Dum Aloo

We sat and ate it on the living room floor. Tasty Tasty.

Tandoori Chicken with Jeera rice, Mint Raita and Naan

Well, I went on an kick this weekend and thought I would put on a little SARGAM by Pandit Tarun Bhattacharya and cook up a little tasty Indian dinner.

Lets start with the Tandoori to get it marinating. This is a little complex so I will just go over it quickly. you can find many recipes online.

combine garlic gloves, fresh ginger, hot green or red chilies, peppercorns, coriander seeds, cumin seeds, cardamom pods, cloves, bayleaf, cinnamon add plain unsweetened notfat organic greek style yogurt and marinate 2-24 hours. Remember eating is about your eyes and most people like Tandoori red so hit a little red food coloring in there... Tandoori tastes way better when you actually grill it. Try to replicate the high heat of the Tandoor without killing your chicken.

For the Mint Raita mix yogurt with a little water, add 1 small onion chopped finely, some salt and 1/tsp mint sauce. garnish with chopped fresh mint leaves.

Don't forget the Naan! brush with melted butter or preferably Ghee if you have it.

Now whip up some Jeera rice. I got this recipe out of Ismael Merchants wonderful Passionate meals.

1 1/2 cups Basmati rice, 3 tbsp Vegetable oil, 1 tsp cumin seeds, 2-2" Cinnamon sticks, 4 Cloves, 1/4 tsp salt. First you bloom the spices slowly in the oil making sure they don't scorch and then you boil the rice. Real simple, Real tasty.

I served this all with onion and tomato slices and a nice Pale Ale

Jerk Pork with Red Quinoa and steamed Broccoli

Season/rub and generally give your pork a good Jerk.
consider Allspice, Clove, Cinnamon, Scallions, Nutmeg, Thyme, Garlic and Scotch Bonnet peppers

Careful man, Scotch Bonnets are hot.

Remember to turn on your fan so you dont choke on the pepper as you stir fry your Pork.

Served up with a little Red Menace.