I think it turned cold sometime last night. The temperatures may not be arctic yet (upper 40s, lower 50s), but the rain, wind, and high humidity we always have here produce a cold that cuts straight to the bone.
So I'm listening to Christmas music, gazing at Pinterest, and sipping tea. (Yes, a "Moonlight Darjeeling" from Golden Tips Tea Co. -- lovely, deep, nutty, spicy. I wonder ... do they pick it by moonlight?)
And for those who don't think a blog post here is complete without a breath-taking river shot:
(from Baking Illustrated cookbook by Cook's Illustrated)
(Update: We didn't like this gingerbread much. Adam used really strong blackstrap molasses, unfortunately, and it was just too bitter. With different molasses, it might be better.)
2 1/4 cups sifted unbleached flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp ground allspice
1 tsp cocoa
8 Tbl butter, melted at room temp.
3/4 cup mild molasses
3/4 cup sugar
1/2 cup buttermilk
1 large egg
Preheat oven to 350º. Grease 11x7 baking dish and dust with flour.
Whisk dry ingredients.
Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl on low speed. Add dry ingredients and beat on medium speed until smooth and thick, about 1 minute. Do not overmix. Scrape into baking dish and smooth top. Bake until the top springs back when touched and edges have puled away from sides, about 40 minutes. Set pan on wire rack and cool for 10 minutes. Serve warm. Can be wrapped well and refrigerated for 5 days.