Today was one of those days where the sky was brilliant. We’re almost at the height of our equinox – the leaves are growing more colorful by the day.
Next week, we’ll hit the height of of fall, if the season is true to tradition.
This is my lovely calender that I haven’t shown you all yet. It’s in German, which means it has German holidays on it, and the week starts with Monday instead of Sunday, like all European calenders. Awesome, no?
Now that it’s cool at nights, Opal sleeps on the pillow besides me at night. You know? I love having a cat that adores me. Because… I just do.
She keeps me company while I do school. She may or may not sneak sips of my tea while I’m not looking.
I made gingersnaps again today. Such an amazing feeling to work in the kitchen. I received multiple requests last time for the recipe – I’ve included it below.
Gingersnap Cookies – makes a lot… but I promise. You’ll eat them quickly. Especially if you have kids.
1C of Shortening
1 1/2C of Sugar
2 small eggs
3/8C of Molasses
3C of Flour
1 Tablespoon of Baking Soda
1/2 Teaspoon of Salt
1 Tablespoon of Ginger
1/2 Tablespoon of Cinnamon
Preheat the oven to 350. Cream shortening and sugar together. Add eggs and molasses. In a separate bowl, mix flour, baking soda, salt, ginger and cinnamon together. Add this mixture little-by-little to the wet ingredients. If the mixture is too sticky, add a bit more flour. (The consistency should be cookie dough-ish.) Have a small bowl of granulated sugar nearby. Take tablespoon-sized bits of cookie dough, roll them into a ball, and roll them in granulated sugar. Place them on a non-greased metal pan. The cookies should bake between 8-10 minutes, or till the edges are set and the tops are cracked. Don’t overcook them.
Finishing off the post – I had bunches more pictures to show you all. Then, my Flickr account decided that I couldn’t upload any more photos this month.
*cough* It’s not like I’ve been uploading photos or anything?
I shall be back tomorrow, with more photos. Think gorgeous photoshoots and more lovelies…
Until then, adieu.
Farmgirl Writes 