Every once in a while I think about the ginger cookies that my aunt Beth made one year at cousin fest, those ginger cookies were so good they were even better than her mint brownies! AND That’s saying something.

I ate way too many of both that day. There was plenty of other food but for me it was Beth’s ginger cookies that stood tall among the spread of food.

So I tried again to make cookie that would have the same taste and chewiness and this is what I came up with.

 

I found a recipe on the top of some candied ginger.

 

The picture looked promising.

 

In a bowl mix Butter, sugar and molasses.

 

Mix or just make marbled patterns and admire them and then realize there won’t be any cookies if I don’t mix it. Then add egg.

 

Chop up some candied ginger.

 

Mix in flour, baking soda, cloves, cinnamon and salt.

Put in the refrigerator and chill for a few hours or over night

 

When you’re ready get out the dough and shape into balls

 

roll them in sugar.

 

if you have to, help them get covered in sugar.

 

Arrange on a baking sheet

 

and bake at 375 for about 10 minutes.

Neat, you can see I’m wearing my lime green shirt that I got from a 5K I ran in 4 years ago.

 

Cool on wire wracks.

 

Eat all broken pieces.

 

Serve or put in the freezer for another day.

 

 

Ginger Snaps

ingredients

• 1 1/2 sticks butter
• 1 cup sugar
• 1/4 cup molasses
• 1 egg
• 2 tsp baking soda
• 2 cups organic whole wheat pastry flour
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/4 cup candied ginger chopped

In a bowl mix butter sugar molasses and egg. Add dry ingredients, mix well, refrigerate for an hour or more. Make 1” balls, roll in sugar, and place on cookie sheet.

Bake about 9 minutes at 375

 

Finally a soup day! It didn’t hit 70 so it’s a soup day. If you have a bunch of carrots this bisque might be just what you’re looking for.
These carrots were organic, but super-sturdy and in need of being souped or caked, which may happen next…

Chop your carrots


and put them on to cook.


Chop celery, don’t throw out the tops, use them too.


When the carrots are mostly cooked throw them in the blender but wait, set a few aside first. Ok, now blend.


pour into crock pot


Add  tomatoes, celery, onion, herbs


reserved carrots, and seasoning



If you also feel the urge to throw in more garlic and realized the celery still needs to go in now's the time to put it in.
cook at least 1-2 hours on high, or 4-5 on low.


Serve with shredded cheese and pepper to taste. Then have a second bowl because it was pretty good.

Carrot-Tomato Bisque
  Ingredients

• 2 to 2 1/2 lbs carrots, peeled and cut into chunks
• 28 oz can of diced tomatoes, (or 2-3 cups of fresh tomatoes, peeled, in chunks)
• 2-3 cups chicken broth, canned or your own-made chicken stock
• 2-3 cloves garlic, chopped
• 1/2 cup celery, chopped ---use the leaves too
• 1 medium onion, chopped and sauteed
• 2-3 sprigs of sage, snipped small
• 2-3 sprigs of thyme, leaves removed from stems--no need to snip
• 2-3 tsp salt, or more to taste
• white pepper to taste, fresh ground is good

optional:

• 1/2 cup cooked cubed chicken or ham
• 1/2 to 1 cup half-and-half
• 1/2 cup or more shredded cheese, Monterrey jack or cheddar, for garnish

Cook carrots and garlic in broth until about tender;  set aside a few carrots, and blend
the rest; pour into crock pot, if using; or into large kettle on stove;
Add reserved carrots, tomatoes, celery, onion, herbs and seasoning.
In crock pot cook at least 1-2 hours on high, or 4-5 on low; on stovetop, on medium-high
for about an hour, stirring occasionally.
Shortly before serving add meat, if desired; also half-and-half, if desired.
Serve with cheese sprinkled on each serving

I have forgotten everything I ever knew about taking photos of fireworks. Ok, I really don’t know what I’m doing and here’s what it looks like.

 

ISO 1600 50mm f/2.0 1/320sec

 

One from Last year where I just put the camera on “the running guy” and hoped for the best. 

 

ISO 200  50mm f/2.8  1/320 sec

This year I had hoped that I’d know how to wing it on manual…

 

ISO 200 50mm f/2.8 1/320 sec  

 

ISO 1600  50mm  f/2.0  1/100sec 

I missed the right side up smiley face, I think I just stared and forgot to take a picture.

 

ISO 1600 50mm f/2.0 1/100sec

They had these cool fireworks that shot off the bridge onto the water. And then they did their thing floating on the water. It made the prettiest reflection I just know it.  I had to use my imagination to see it though, I had a lot of umbrella tops and cell phone cameras for my view

 

ISO 1250  50mm  f/2.0 1/250 sec

That right there, I don’t even have to ask why they call it Boomsday.

 

 

Note to self next year find a different spot to view from.

Oh and maybe if it wasn’t raining that’d be real nice too.

 

Dude is my newest favorite kid to photograph. He enjoys every moment to the very fullest.

When doors are opened he walks in. When opportunities are presented, he takes them.

Dude will not be the guy who sits around wondering “what might’ve been”, “what if”, “if only”, “I wonder if I could have.”

He’s the guy who says “I can”, “I did”, “I tried.”

He  passes up no opportunities to jump for joy.

 

And there it was, the perfect obstacle course.

 

He came flying over Amy’s head

 

 

Then he ran back up the hill

 

  and did it again.

 

Ok, so maybe I encouraged him just a bit. 

 

Hmm, it looks like the guy on the right is strategically leaving.

 

Next came his buddy.

Thanks for being such a good sport Amy, You’re awesome!

 

Cart wheel-ish things for good measure too.

 

 

 

Dude also takes pictures, He’s behind me taking a picture of Brian taking a picture of me.

 

Here’s Dude’s photo.

 

   Leap for joy!