I did some community service. It was voluntary. I did not commit a crime. I volunteered to work on the new middle school playground. I got to dig in the dirt, help carry and hold huge structures, spray water on the concrete mix, talk with various teachers and meet other parents. It was a hot morning. It was incredible to see the playground come to be. It was wonderful to be a part of the community that came together to work hard all day to give our children a new play area. We have a supportive community and that is one of many things I like about our school district. Parents and extended family are involved in our childrens’ education. In so many ways they give their time. It felt good to help with this large project that not only the school children benefit from but also the community.
And life has been crazy! CRAZY. We are adjusting our schedules. I am trying to find quick, healthy dinners for three weeknight meals. Our new schedule is to rush home, gather football gear, eat and then go to football practice. The Little Big Guy was excited when we picked up gear. He was excited about the first practice until we drove past the field and we saw a huge group of kids on the field. His comment was “maybe I shouldn’t play football.” He has gone through a range of emotions and yet he still gets excited the night of practice.
The Big Guy has been going through a range of emotions. He has also gone on a few spending sprees. Was I aware of all the cool football gear that wasn’t available when he played football? Well, NOT exactly. I went to most high school football games but I went to socialize. Not really watch the game. And by the way, does the Little Big Guy really need that? I think it’s appropriate to say, our household has gotten caught up in football fever. I took our Little Big Guy to practice last Wednesday night because the Big Guy had to take Ruddie to the vets for a routine checkup and shots. Apparently, Ruddie whines when he gets to the vets and doesn’t stop until he leaves. Whimpy puppy but he has already caught his first bird. Great bird dog in the making! He may be whimpy (all babies cry when the get shots and does anyone really like going to the doctors??) but he is cute! The three of them are in the guest room watching a movie.
Talk about cute – doesn’t this just make you smile? All that equipment makes my little man appear so big.
Look at those shoulders!
So now that I have found my way back to the kitchen, I once again gathered ingredients to measure, pour, and mix together to create something tasty (hopefully).
I made a Warm Gingerbread with Lemon Glaze. This recipe was torn from a Cooking Light magazine, although I don’t know what issue it was torn from.
The house smelled so good while it baked. Certain smells take you places – like fresh cut grass, hay bales, baking bread, and gingerbread. I sat in the kitchen just basking in the delicious scent-filled room. I was anxiously waiting to pull the pan from the oven and top it with cream to eat. Forget letting it cool! However, I pulled myself together and let it cool, poured the lemon glaze over the top and waited even longer. We had dinner to eat. Our last ham. It was delicious. Another delightful savory, kitchen smell. (I am not sad as our pigs went to market on Friday so soon our freezer will be full of thick bacon, pork chops and more ham).
So after dinner, clearing the kitchen and washing dishes, I made a cup of tea and cut a slice of gingerbread and topped it with some cool whip. The flavor was very good. The texture was a little dense. I was disappointed as I wanted a light gingerbread. Light, airy and full of ginger-spice flavor. It is not a bad recipe but we opted to discard it. You can decide. Here’s the recipe.
Gingerbread:
1/3 cup butter, cut into small pieces
2/3 cup hot water
1 cup light or dark molasses
1 large egg
2 ¾ cup all-purpose flour
1 ½ tsp. baking soda
1 ½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. salt
¼ tsp. ground cloves
Glaze:
1 ½ cups powdered sugar
6 Tbsp. fresh lemon juice
Topping:
1 cup frozen whipped topping, thawed
Lemon slices, optional
Preheat oven to 350˚F.
Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
Spoon batter into a 9-inch cake pan coated with cooking spray. Bake for 30 minutes of until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
Combine sugar and lemon juice, stirring until well blended. Pierce the top of the gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
Top each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish with lemon slices, if desired.
Yield: 12 servings.
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