Yummy Malaysiana: gingersnaps

gingersnaps

And then, just like that, I decided not to work anymore. Its weird, I finished my manuscript and I was raring to go reshoots! edits! lets talk design! for about two days and then, almost out of curiosity, I closed the elaborate spreadsheet that owns me tracks all the recipes, photos, intros and progress in the manuscript, just to see if it could close, after being open for more than a year, and it did. And then, I didnt reopen it. I pulled on my boots and wandered all over the city, eating roasted chestnuts from a street cart, buying glitter nail polish, delighting in the carpet of golden leaves underfoot and being fantastically schedule-free. So far today, I drank a latte sitting down I might add, and not while rushing to the grocery store because I ran out of flour again and Im thinking about making some applesauce. Or trying again to convince my husband that we should paint the living room. Or maybe Ill take a nap when the kid does? Clearly, I have some tough decision making ahead.

The good news is that being here doesnt feel remotely like work; I am simply delighted to be back. And so, lets talk about the gingersnaps that I also made just for the heck of it, just because I could, earlier this week. Theyre thin and intensely spiced a! nd quite snappy buttery crisp at the perimeter, tentatively approaching tender and chewy towards the center, but not committing to it. I know that ginger junkies tend to like gingersnaps that are closer to ginger bombs, with grated fresh ginger and/or nuggets of candied ginger, but these (unless you make a couple tweaks, which I will attempt to suggest) are not that kind of snap. These are the kinds your grandmother might have made, as evidenced by the healthy helping of dark, funky and impossibly thick molasses.