tag:blogger.com,1999:blog-8862895.post4564431399266139656..comments2009-03-20T07:39:07.209-07:00Serenity Evertonasparkle2@yahoo.comBlogger26125tag:blogger.com,1999:blog-8862895.post-3823989023827033262009-03-20T07:39:00.000-07:002009-03-20T07:39:00.000-07:00Really! I think thats called the Macarena! Do you get music with that? ;-)Impish1noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-27596033778268021952009-03-20T00:38:00.000-07:002009-03-20T00:38:00.000-07:00No problem! I'm good at that! :)sparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-43570027586402295932009-03-19T22:43:00.000-07:002009-03-19T22:43:00.000-07:00Only if you do your patented "arm cross, pout, stomp, spin."<BR/><BR/>Even I could smack you for that. ;)Mijahttp://www.eltercerojo.netnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-76557454216384011192009-03-19T14:42:00.000-07:002009-03-19T14:42:00.000-07:00Mija, is that a threat? *stomps foot*<BR/><BR/>(I may live to regret this, lol.)sparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-49458521611023955242009-03-19T13:58:00.000-07:002009-03-19T13:58:00.000-07:00Cynicism and mistrust in your friends is not attractive, young sparkle. <BR/><BR/>:b back at ya!Mijahttp://www.eltercerojo.netnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-48733438084280930102009-03-19T11:15:00.000-07:002009-03-19T11:15:00.000-07:00:psparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-80831661478805339822009-03-18T22:46:00.000-07:002009-03-18T22:46:00.000-07:00Listen to Iris, sparkle. She wouldn't want to get you in trouble or anything. :)Mijahttp://www.eltercerojo.netnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-88003932663000895362009-03-18T20:48:00.000-07:002009-03-18T20:48:00.000-07:00Cayenne oil, you say?<BR/><BR/>Katy Sparks' Dates with Ancho Chili Oil (from Epicurious)<BR/><BR/>The Ancho Chili Oil<BR/><BR/>* 1/2 cup extra virgin olive oil<BR/>* 1 tablespoon ancho chili powder<BR/><BR/>The Dates<BR/>* 1/2 cup minced walnuts<BR/>* 1 tablespoon minced fresh sage<BR/>* 2 cloves garlic, minced<BR/>* 1 teaspoon grated orange zest<BR/>* 1 tablespoon olive oil<BR/>* 10 Medjool dates, cut in halves or thirds and pitted<BR/>* 8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips<BR/><BR/> To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.<BR/><BR/>Position a rack at the top of the oven and preheat to 350°F.<BR/><BR/>In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)<BR/><BR/>Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil. Serve warm or at room temperature. Napkins are a must.Irishttp://www.blogger.com/profile/13568684757825104657noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-50143823141347197422009-03-18T15:29:00.000-07:002009-03-18T15:29:00.000-07:00I think cookies are a much better way to use the ginger. It is good for the stomach so the cookies would be healthy.<BR/><BR/>JeanJeanhttp://www.blogger.com/profile/11856070387702615680noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-10834435793197894182009-03-18T11:08:00.000-07:002009-03-18T11:08:00.000-07:00Ooooh, cayenne oil sounds way meaner...as does that threat!Impish1noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-35357134742260178402009-03-18T08:36:00.000-07:002009-03-18T08:36:00.000-07:00Funny. You are all funny.<BR/><BR/>It's such a nice day that I think the princess and I will spend our free time at the park today instead of making cookies. If, however, it is still in the refrigerator on Saturday (when it's raining and Chris is absent from the house) there may - MAY - be cookies when he gets home.<BR/><BR/>You see, he told me last night that cayenne oil has the same effect. And it's not limited to that one part of the body.<BR/><BR/>Yeah. I have to think about that one.sparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-90397143964136206242009-03-17T21:27:00.000-07:002009-03-17T21:27:00.000-07:00I have it on pretty good Facebook chat authority that Chris DOES like gingersnaps.<BR/><BR/>So I vote for the cookies! But you knew that, didn't you?Irishttp://www.blogger.com/profile/13568684757825104657noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-3073050600419988402009-03-17T15:50:00.000-07:002009-03-17T15:50:00.000-07:00You know, I'm still waiting to hear from Chris on this. <BR/><BR/>Does he want cookies, or, er.... *blushing8sparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-29688305800165684742009-03-17T13:26:00.000-07:002009-03-17T13:26:00.000-07:00Lovely recipe Iris. And sparkle... you can freeze the dough in batches in case of visit from the Cookie Monster. <BR/><BR/>Or me. Same difference.Mijahttp://www.eltercerojo.netnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-6776114213021017592009-03-17T13:02:00.000-07:002009-03-17T13:02:00.000-07:00What a coincidence! I was watching "Good Eats" on the Food Channel, and the show was about ginger. now, Alton did a lot with it, including making ginger beer. But the other use for ginger never came up. <BR/><BR/>Pity.<BR/><BR/>hugs,<BR/>HermioneHermionehttp://www.blogger.com/profile/15395671806340391253noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-22167280386427150252009-03-17T12:16:00.000-07:002009-03-17T12:16:00.000-07:00Y'all are *trying* to get me in trouble. Mija, bless her heart, nudged me to give more details on her blog: http://www.eltercerojo.net/2009/03/gingering-sparkle-up.html<BR/><BR/>And impish? Um, you know, I'm not sure I *want* to be in any hall of fame! Ouch.sparklehttp://asparkle2.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-73835979595943775092009-03-17T11:07:00.000-07:002009-03-17T11:07:00.000-07:00Now, this is a great idea! You have to make those cookies! It would really go down in the hall of fame for bratty behavior. I'm guessing it will take a bit before the connection occurs to him... You can always freeze some of the dough, mmm? You might need it for an ice pack. ;-)Impish1noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-63523469385652664722009-03-16T22:35:00.000-07:002009-03-16T22:35:00.000-07:00My recipe doesn&#39;t use fresh ginger - it uses the ground stuff and has splenda &amp; molasses instead of ground ginger and corn syrup. <BR/><BR/>Thanks Iris :)<BR/><BR/>The thought of 80 gingerbread snaps though... is somewhat intimidating. And I think i&#39;d have to use a double batch to use all the remaining ginger. *shudder*sparklehttp://www.blogger.com/profile/12269108286146880037noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-8042024820105269252009-03-16T21:35:00.000-07:002009-03-16T21:35:00.000-07:00Really? You had to ask?<BR/><BR/>GINGERSNAP COOKIES (from Epicurious)<BR/>* 1 cup unsalted butter, softened<BR/>* 1 1/2 cups granulated sugar plus additional for sprinkling<BR/>* 1 large egg<BR/>* 2 tablespoons finely grated peeled fresh gingerroot<BR/>* 2 tablespoons dark corn syrup<BR/>* 1 1/2 teaspoons freshly grated orange zest<BR/>* 1 tablespoon fresh orange juice<BR/>* 3 1/4 cups unbleached all-purpose flour<BR/>* 2 teaspoons baking soda<BR/>* 2 teaspoons ground cinnamon<BR/>* 1/2 teaspoon ground cloves<BR/>* 1 tablespoon ground ginger<BR/><BR/> In a bowl with an electric mixer beat butter with 1 1/2 cups sugar until light and fluffy and add egg, beating until combined well. Beat in fresh gingerroot, corn syrup, zest, and orange juice. Into mixture sift remaining ingredients and beat just until combined well.<BR/><BR/>Halve dough and on a sheet of wax paper form each piece into a 10-inch log. Chill logs, wrapped in wax paper, at least 1 day and up to 1 week.<BR/><BR/>Preheat oven to 350°F. and lightly grease baking sheets.<BR/><BR/>Cut logs into 1/4-inch-thick slices and arrange 2 inches apart on baking sheets. Lightly sprinkle cookies with additional sugar and bake in batches in middle of oven 10 to 15 minutes, or until golden. Transfer cookies to racks to cool. Makes about 80 cookies.Irishttp://www.blogger.com/profile/13568684757825104657noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-61942765308986822282009-03-16T14:59:00.000-07:002009-03-16T14:59:00.000-07:00Scarlet, the first time we tried it (months and months ago) it was just bloody uncomfortable and, frankly, boring. A complete failure and a waste of something we could have used in the kitchen. A lot of reading later by people who do 'figging', Chris did things differently. It was new. It was carved and peeled in the shape of a short plug, it had not been refrigerated, he did dip it in water but did not use lube. Etc. Etc.sparklehttp://www.blogger.com/profile/12269108286146880037noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-8770512747747919252009-03-16T14:18:00.000-07:002009-03-16T14:18:00.000-07:00I have not found ginger painful or for that matter hot. Ben had used it on me as punishment which turned into failure because all it did was make me so incredibly horny. I love it myself. I have tried getting it in different places, old new ginger I guess I am IMMUNE to it. I am very lucky and thank-ful from everything I readScarlet Minxhttp://www.blogger.com/profile/18283416893593200257noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-30511212155898612582009-03-16T13:47:00.000-07:002009-03-16T13:47:00.000-07:00Mija, trust me... the cuffs on my wrists and ankles helped immensely. It's not like I could pull it out. *laugh* And, um, ginger cookies? That would be bratty. I might be afraid of that. But post the recipe --- just maybe I'd be daring enough to try it in the morning when he was at work and I knew I wouldn't see him for a few hours.sparklehttp://www.blogger.com/profile/12269108286146880037noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-37338185723544869052009-03-16T13:44:00.000-07:002009-03-16T13:44:00.000-07:00Ouch! I'd be too scared to try. <BR/><BR/>As to the rest of the root, would you like a ginger cookie recipe?Mijahttp://www.eltercerojo.netnoreply@blogger.comtag:blogger.com,1999:blog-8862895.post-80999710349787571092009-03-16T12:44:00.000-07:002009-03-16T12:44:00.000-07:00Ellie, funny how things work out. He only used half the root too - the other half mocks me everytime I open the refrigerator door. <BR/><BR/>Constance, our first experiment with ginger was a complete failure too. This one, not so much a failure as a torment. Which was, I think, exactly what he wanted.sparklehttp://www.blogger.com/profile/12269108286146880037noreply@blogger.comtag:blogger.com,1999:blog-8862895.post-32678238170567450182009-03-16T12:02:00.000-07:002009-03-16T12:02:00.000-07:00It does hurt, which is why we considered our ginger experiment to be a complete failure. Also why we'll probably do it again some day!Constancehttp://www.blogger.com/profile/15973742182151593381noreply@blogger.com