today it is in the upper 90s here. the heat index says it is more like 117.
i don’t know about you, or where you live, but for me, this is waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay too hot!
so that got me thinking about all of the real farmers out there. the ones who actually have to be outside, rain or shine (i think that expression doesn’t even come close to what they have to endure- it should say blizzards and hail storms and frost-bite on all exposed skin or scorching heat and blistering sun that bakes your face into a leathery mask of torment. i think that would be more accurate…). anyhow, it makes me SO grateful for air conditioning, and so happy that all i have to do is go out and set up the sprinkler later and check a relatively small amount of space to make sure there is no imminent and preventable disaster looming in the garden beds (pornographic lightning bugs notwithstanding) …
i am very fortunate to have other options. my livelihood doesn’t depend on my garden (thank heavens for that!). so today, i did what any sane person would do- i stayed in the house and baked. i wouldn’t let my kids play outside, but i was happy to raise the temperature in the house to about 82 degrees so i could have the oven on. hmmmmmmmmmm…
but, we made some bread (my little one is shaping out her dough as we speak. it’s like edible play dough…), and we made some ginger cookies.
i’m not one to brag, but i make the best ginger cookies ever.
and because you guys are awesome, i’m going to give you the recipe:
(i’ll tell you how i make them and not how the actual recipe is written…also, i usually double or triple the recipe. they freeze really well, but they are also yummy fresh!)
2-1/4 cup flour
2 tsp ground ginger
1/2 tsp ground cloves
3/4 cup softened margarine (i used coconut oil)
1/4 cup molasses
1 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 cup sugar
1 TBSP water
preheat oven to 350. cream margarine with 1 cup of sugar until light and fluffy. add in egg, then water, then molasses.
add in all of the dry ingredients. roll into balls and roll each ball in sugar (regular granulated- not powdered sugar!).
put about 2″ apart on an ungreased cookie sheet, and flatten slightly. i use the bottom end of a drinking glass.
bake for 8-10 minutes (less for gooey cookies, more for crunchier cookies). cool on the cookie sheet until you get around to putting them onto a cooling rack or into a container for you to throw in the freezer.