I’m off to the south of France where I’m going to spend a couple of weeks locked up in an old barn. Writing.
On the eve of my departure – with approximately eleven-hundred-and-seventy-nine thousand things to do before I go – including such details as beginning and finishing packing, finding my travel documents, printing out my boarding passes, finding my train tickets to Montreal, charging all my electronics, paying bills, making food for the ones I am leaving behind, calling my mum, and making all of the last-minute arrangements – it seems like a perfect time to write a blog post. Continue reading “a kale, sausage, and feta frittata”
These cookies are a trip down memory lane. The recipe came from my mother-in-law. And likely from her mother before her. I think it’s fair to say that they are a very longstanding family favourite.
Old Fashioned Ginger Molasses Cookies
- 1 cup butter
- 1 cup sugar
- 1 cup fancy molasses
- 3 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 tsp of ground ginger
- 1/2 tsp cinnamon
- Line a couple of cookie sheets with parchment or butter well.
- Beat together the butter, sugar, and molasses. Add the dry ingredients all at once. Mix to form dough.
- Roll into small balls and place on prepared baking sheets. Flatten with a fork.
- Bake at 325 deg F for about 10-12 minutes or until just starting to brown. Don’t overcook – they are supposed to be soft.
- Remove from the oven and allow to cool on wire racks.