OK, so this is something of a mix of things!
This has been an interesting week. I started a new job with a very small company on Monday. It has flexible hours, something like 30-35 hours a week, but it’s an interesting place, and, frankly, I’d rather work 30 hours a week than 40.
On top of starting a new job, I’ve been sick and wound up leaving work earlier than expected yesterday. I’ve had a very persistant sinus infection for the last five weeks, and finally went to the doctor this week to get antibiotics.
Jim’s brother Bill and his wife Heather had a baby boy on Wednesday night. He was over eight pounds and his name is Cameron Anthony Mann. So now Leslie has three first cousins, after many, many years of having no first cousins.
I’m running Confluence program this year, and we had a useful meeting today. We had more than three people at our house for the first time in ages, so we served them lunch. I made applesauce gingerbread for Christmas a few weeks back, and froze a pan of it for today’s meeting. It’s from the Joy of Cooking with a slight modification – I tripled the amount of ginger and doubled the amount of cinnamon. I added about a half cup of raisins and, I think I also added a little nutmeg. This recipe is even good for you! Christina particularly enjoyed it, so I promised to blog it for her.
Preheat oven to 325.
1 cup of applesauce
Remove from heat and stir in:
1/2 cup molasses
1 tsp baking soda
The mixture will foam and bubble vigorously.
Cool slightly. Sift together:
1 1/2 cup flour
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
In a large bowl, beat on high speed until
thick and pale yellow, 3-4 minutes:
2 large eggs
2/3 cup sugar
Gradually beat in
1/3 cup vegetable oil
Fold in flour mixture in three parts,
alternating with the applesauce in two parts.
Scrape the batter into a 9" x 9" pan. Bake until
a toothpick inserted into the center comes
out clean, 40-45 minutes. Let cool in the
pan on a rack for 10 minutes. Slide a thin
knife around the cake to detach it from the
pan. Invert the cake, let cool right side
up on the rack.