And then I started re-reading Laurie Colwin's Home Cooking, a series of chatty essays on food and cooking that I'm going to review on the new cookbook blog that's starting up in a couple of days.
I loved this book as much this time around as I did the first time. It's funny and charming, but it has a bite. Kind of like gingerbread. And when I got to the chapter on gingerbread, I was suddenly (and finally) inspired to make some.
Here it is fresh out of the oven. My apartment smelled so warm and spicy while I was making it, and then as it was cooling. I don't know why I've never made it before. It's delicious! In addition to the ginger, Laurie's recipe calls for cinnamon, cloves, and allspice. She also mentions a molasses called Steen's Pure Ribbon Cane Syrup. I'd love to get my hands on some of that.
This is the picture I'm going to use for my review. I'm trying to get more creative with the camera. It's interesting, because I start to think of things like "I should put a little sprig of mint on the plate with the gingerbread." Which is a good idea, if I happened to have any fresh mint lying around. But I don't, and right now I can't afford to be buying food just for the visual appeal. But wouldn't that be pretty?The tea is a black currant tea I bought a couple of months ago at Argo when I was there with Lynda. It's dark and fruity with just a teensy hint of sweetness. It went well with the gingerbread.
I'd offer you some, but by the time you read this post it will probably be all gone.
3 comments:
If you're inclined to add frosting to your gingerbread, a simple one of icing sugar, butter, a touch of vanilla and orange juice and grated orange rind works really well with the spices of the gingerbread.
You know that I HATE baking almost as much as I love cooking, but gingerbread I make. There is a great, super easy recipe in American Cooking for Idiots (I know, I know).
Ooh, orange sounds so good. I was thinking of lemon but I like the idea of orange much much better. I'll definitely try that the next time I make this. Thanks, Sheryl.
Lynda, I was thinking of you when I made this because I remember how good yours was. This was good, but a little cake-like. I'm inspired to try other recipes now.
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