It's snowy and windy outside but that didn't stop me and the dog from having a rollicking good romp around the backyard. It's the perfect sort of weather to come inside to tea and cookies -- but more on that later.
Even Richard was impressed with the amount of tracks through the freshly-fallen blanket of snow. As he looked out the kitchen window at our rompiness I think his exact words were: "My god."
She's awfully pretty but I have a confesstion to make: my dog is a great big bully. Her ambush of choice? Body-slamming little old ladies at the dogpark.
She's just so excited to see them. And they're so excited to see her. She does this flying leap towards you out of nowhere and somehow manages to punch you in the gut with all four paws in mid-air. She's done it to me a few times, but usually she saves it for the little old ladies. Why, you might ask? Well, because they're easier to knock over.
If a gal were to tackle a 200-pound full-grown man, she's likely to get herself injured.
It's something we're working on but we have yet to talk a granny into kneeing her viciously in the chest mid-body-slam.
And here's something else I was working on this morning. Big soft ginger cookies:
It's another recipe off the list of top twenty rated recipes on All Recipes. I didn't change a thing and they turned out just wonderful.
Big Soft GInger Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.