I'm back

It's been a very hectic couple of weeks. Between catching the cold that has been moving through the community and having our first grandchild... well, things are beginning to settle down just in time for spring. And spring means planting. That's a good thing.
The food in the freezer has been more than plentiful. The last of the carrots were just made into soup and the onions sorted. Some had to be given to the animals and the rest went into the refrigerator.
This weekend we had some spicy beans made from dried beans we grew this summer. While I was ill, I had no desire to cook so I consumed every container of stored soup in the refrigerator. Having meals ready to eat is great and not too difficult. Knowing that most of the things we eat have been grown by our own hands or someone we personally know makes you feel more healthy.
This year we are planning a family cooperative gardening project. It will be so much fun. I will have help and everyone will benefit from fresh vegetables and outdoor activity.
We can go into more of that project later, however... since it is still winter out there, I'm thinking cookies.
Here is a recipe that is delightful. I found it on a container of candied ginger that was in the clearance bin after Christmas. My only regret is that I did not purchase all I could carry.
My first introduction to candied ginger was in the the middle '70s from a place that still sells natural foods in Fargo called Tochi Products.
They sold handmade soap, Perrier and whole grains among other things. Located in downtown Fargo, the building remains the same after all these years. It's a good thing.
Candied ginger root is delightful if you enjoy spices. So when I saw these little containers I thought, why not. Inside the front cover was a recipe for ginger cookies. Cracked topped ginger cookies have been a staple in our lives. My grandfather Kaseman loved ginger snaps. They are most excellent with coffee.
I decided to try this recipe with real candied ginger instead of the dried spice. BINGO. The cookies are so good, I've made three recipes since. This past weekend I had to substitute dried ginger for the candied ginger, and we are still eating them, but if you have the chance to find some candied ginger, try it... you'll love the way these cookies taste.

GINGER SNAPS
3/4 cup softened butter
1 cup sugar
1/4 cup molasses
1 egg - from Morning Joy Farms
2 tsp. baking soda
2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
4 oz. candied ginger, chopped coarsely.

Preheat oven to 375-degrees. Combine softened butter, sugar, molasses and eggs, beat well, mix dry ingredients together, add to wet mixture. Mix well. Chill dough for one hour. Form in one-inch balls and roll in sugar. Place on greased cookie sheets. Bake 8-10 minutes.
I would tell you this makes 36 cookies, but I have found over the years that my recipes, just as my knitting does not ever measure close to these estimates.
You will enjoy these cookies.
Oh, by the way. Here's a picture of our Elle. She's going to be one beautiful cookie herself.

I taught my children how to count by making cookies, which I heard when we moved out of our neighborhood on Renee Drive in Bismarck, they missed my cookies the most. She's adorable right now - but I do look forward to her helping me by cracking eggs into my batter someday.
So enjoy today, the stars are out - and be sure and take note of March's entrance.
As you remember from grade school - in like a lion, out like a lamb. Since its going to be near 40-degrees today I'm wondering... without the wind does that make it a lamb day?