there are few things that i enjoy more than an afternoon cooking or baking, or both, like i did today. most often i enjoy best the recipes ive never tried before, and comparing them to the slowly-growing store of culinary knowledge already in my head. for instance, why boiling water in gingerbread? but boil it i did, and the gingerbread turned out moist, with a cake-like crust, nothing at all like the kind we had in grasmere. i also wonder about the difference between baking soda and baking powder - both act as a leavening agent, right, giving cakes and cookies that nice rise in the oven. this recipe called for both, and though i think it meant powdered ginger, i used fresh, grated with my most useful tool, the microplane grater.
while the bread was baking, i started on dinner, pork with roasted tomatoes. i have recently come to appreciate the lovely flavor of balsamic vinegar and this recipe called for just a few tablespoons poured over my favorite fruit, tomatoes. add a small romaine salad (no spinach until the e. coli scare is over) and dinner is served.
the best part about cooking and baking for only yourself? you can enjoy a peice of gingerbread and a cuppa tea before you eat dinner.
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