Ginger snaps and bolognese

I did end up trying out Alton Brown's ginger snap recipe last week. They were very tasty, though I cooked them for about half the time indicated and they got a bit dark on the bottom. I also left out the candied ginger since I was making them for work and wanted them to have wider, less spicy appeal. Next time I will try making them smaller, and turning the heat lower in hopes they will get crisp without burning.

I also made old stand-bys pepperoncini chicken and white bean and pasta soup last week, and last night took my first stab at bolognese, to great effect. I used this simple Giada recipe, and the only change I made was omitting the celery. This one will be added to the rotation for sure, perhaps trying it with ground turkey next time...

Back in the saddle

It's been so long since I posted!

The last 3 weeks of cooking included:

-brussels sprouts and cranberry sauce for Thanksgiving

-pepperoni pizza

-chocolate chip cookies

-potato leek soup

-spinach and feta pizza

My cranberry sauce recipe is: wash cranberries, microwave lightly covered on high for 5-8 minutes with a half cup of sugar. Stir, cool, enjoy. So easy.

I had a lot of spinach leftover from the pizza, and a leek leftover from the soup, and the internet delivered the perfect solution: Creamy Leek and Spinach Pasta. The only ingredient I didn't have was the herbed soft cheese, and then lo and behold, 3/4 of a wheel of Boursin was leftover from a late afternoon meeting I was tasked with cleaning up. I wilted the spinach a bit in the pan, and loved how it turned out. I will be adding this recipe to the rotation, as I am currently enjoying the leftovers.

I have the urge to make ginger snaps... Perhaps tomorrow. I have also rediscovered the joy of putting egg nog in my coffee. Can't believe it's December, but it does have it's perks.