Grudges are something I hold onto, because I’m always right, but sometimes I have to pretend that I’m wrong, which is terrible.
On Sunday, Pepito tried to install this gorgeous chandelier in Manon’s room, and I knew the project was doomed from the start. Because this and THIS. However, being the good wife that I am, I lied and told him he was off to a fantastic start before quietly excusing myself to go exfoliate.
There were “circuit” issues, and plaster. The ladder collapsed, so I have a thousand pieces of tiny glass to make into a mosaic or something. I stewed for a LONG time. Maybe 27 hours. I finally let it go and made ginger snaps, which is the answer to everything. Are you ready?
Gather 1/2 cup each of sugar, molasses, and shortening, 1 egg, 1 T white vinegar, 1/2 T baking soda, a bit of ground ginger, 1 t of salt and a couple hefty handfuls of flour.
While your husband cleans up the broken glass, mix the first three ingredients with the egg, stirring well to dissolve the sugar. In a separate bowl, mix the vinegar and baking soda until it’s bubbly and exciting and then add it to the sugar mixture. Combine the ginger, salt and flour. Slowly incorporate it. You’re smart and know what incorporate means. You’ll know when this process is complete.
Let the thing rest and go lounge. At least 30 minutes, which also gives you time to press some leaves that you’ll turn into bookmarks, maybe for Christmas gifts. Preheat the oven to 350ºF. Take a small handful of the dough and on a floured board, roll it super thin. So thin that you can see the board through the dough. Keep adding flour so it doesn’t stick to the rolling pin. Cut into circles.
Use the knife you almost killed your husband with and scrape the cookies off the board and onto a cookie sheet. Throw them into the oven until browned (8-10 minutes).
Serve with milk and superiority.