August 24, 2008

Elevator Lady Cookies

Q, 18 August 2008, comment to ‘Alternative Ginger Persons

 

1 cup sugar
¾ cup shortening
1 egg
¼ c molasses
2 cups flour
2 tsp soda
¼ tsp salt
1 tsp cinnamon
¾ tsp cloves
¾ tsp ginger

Heat oven to 350°. Cream together sugar and shortening. Add the egg and molasses and mix well. Add the dry ingredients and mix until a dough forms. Scoop into balls and bake on an ungreased cookie sheet for 7-9 minutes. Yield depends on how big your scoops are and how much you eat (not that I ever do–no, not EVER) before baking.

It’s really easy–just my kind of recipe–and there’s none of this rolling out and cutting. You can also double the recipe and scoop balls of dough and freeze them, then transfer them to a plastic bag and bake them right from the freezer–it’ll take longer, but it works pretty well. Or you can freeze the baked cookies and take them out every so often so you don’t eat them all at once. Yes, I love my freezer when it comes to cookies.

Spinach Salad with Balsamic Vinaigrette

Q, May 20, 2008, comment in “Playing With Your Food”

I think balsamic vinegar (or the pursuit of it) is what brought humans into civilized society. Or if that’s not right, it should be.

Spinach Salad with Balsamic Vinaigrette

Base:
(however much you’re hungry for)
Washed and spun spinach

Possible Toppings:
(in whatever proportions you please)
Oranges
Strawberries
Pineapple
Sliced grilled chicken (if you eat meat)
Feta cheese
Pine nuts
Slivered almonds
Most any other nut
Croutons
Whatever else you think would be good

Dressing:
(I know this does not go along with the traditional drown-the-salad-in-oil vinaigrette. Trust me, this dressing is better this way.)
2 parts olive oil
2 parts (GOOD) balsamic vinegar
1 part white sugar (brown might work, but I haven’t tried it)
Whisk until sugar dissolves and oil and vinegar are thoroughly combined.
(This dressing does keep in the refrigerator, but the oil might congeal so you’ll need to set it out to warm it a bit and then whisk it together again before dressing your salad)

Note the almost complete lack of precise measurements. Basically everything is flexible and open to interpretation–the best kind of cooking. I hope I haven’t forgotten anything.