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...