Saturday, October 17, 2009


The Problem with cooking is that all food has a shelf life. No product no matter how expensive or fine will keep forever. The freshness of a product can work for or against the cook at hand. Spoiled can only be thrown out, yet ingredients at their peak are unforgettable and need little to accentuate their natural beauty. For that matter, each dish made is gone in an instant whether it be the trash, the floor or someone's satisfied belly. This fact becomes problematic as at the end of the best cooking day all that is left is a sweet memory, a smell that will forever evoke the happenings of that instant of time. Well, that's life. The good must be savored and cherished, the bad thrown out with the knowledge of how to prevent waste in the future. Have a wonderful weekend, don't hesitate to take a taste of life and hold it for a moment longer than usual. Maybe it will come back in some far off year when a delicious memory will hold you over until reinforcements come along.
Spice of Life Gingerbread
Grease and flour 9 or 10 in. square baking pan
Combine in medium bowl and whisk together
2 cup baking mix,
½ t baking soda
½ t cinnamon
½ t Chinese five spice.
Make well in center and add below.
3 lg eggs beaten
2/3 c brown sugar
2 T canola oil
3 T molasses ( not black strap)
2/3 c. Buttermilk or soured milk
Then combine with a thorough but light hand.
Preheat 400 turn down oven to 350 just as closing oven door on cake. Bake 23-28 min frost if desired with cream cheese frosting or maple glaze.