I thought I had my workout in the gym today. That’s what I thought when I got home and prepared to go for a walk around the hood and admire the changing leaves before they are all on the ground. I was wrong. As I went into the kitchen for a glass of water (the wine would come after the walk) I noticed the hardwood in front of our wine fridge was buckling a bit. No problem, I’ll just pull out the fridge and see what’s going on. I should have waited for JT to get home because clearly I was in the ‘blue job’ territory. But I just couldn’t help myself, I’m like that. I discovered that the fridge didn’t budge; oh no, it must be buckling under it and catching the little feet. Oh no. Now THIS is a challenge. Some brains and some brawn (and some good old fashioned Eastern European sweat) I managed to get the fridge out and the boards cut out (with my handy Dremel tool, which I use about once every four years). BRING ON THE DYI, I’m freakin’ READY! Tomorrow I’m ripping out tiles from the stairs and I’m cladding them in wood!
Fortunately, there was no water or even wetness below, so there is relief because if you’ve ever had a water leak, it’s almost impossible to figure out where it’s coming from. But now the question is, why did the boards buckle? Any suggestions would be greatly appreciated.
Doing manual labour like that inspires me to bake. Fortunately, my friend’s (boss, neighbour) daughter’s after school program is having a bake sale and since my friend (Kim) doesn’t bake much, I told her I would bake some cookies for the sale. I ended up making some old fashioned ginger snaps from my recipe from last Christmas, but then I saw a version Zsusza’s delightful cookie and was immediately drawn to it. I loved the way the cookie crackled on top. Well the kid got two batches for the bake sale (maybe a few were set aside!). I made a few alterations to the recipe, so please pop over to Zsuzsa’s blog to see the original recipe, I didn’t have nutmeg handy so I substituted allspice and I also added an extra teaspoon of dry ginger as well as a tablespoon of freshly grated ginger. It makes for a lovely warmly spiced cookie. And baking cookies is a hell of a lot easier than pulling a stuck wine fridge out of its spot.
Old Fashioned Molasses Spice Cookies
Makes about 30-36 cookies (if you don’t sample the cookie dough)
- 2 cups flour
- 1 Tbsp baking soda
- 1 tsp cinnamon
- 2 tsp dry ginger
- 1 tbsp freshly grated ginger
- 1 tsp allspice
- 3/4 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 large egg
- Preheat the oven to (175°C) 350° F.
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt; set it aside.
- In the bowl of your mixer, beat the shortening and sugar until fluffy.
- Beat in the molasses, egg and the freshly grated ginger and beat on low speed until just combined.
- Stir in the flour mixture.
- Chill the dough for 30 minutes.
- Using a melon baller, form the dough into 19 g balls.
- Place the balls leaving at least 2 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes (baking more will cause the cookies to be hard)
- The cookies will be very soft when you take them out of the oven but they will harden up as they cool, then transfer to a wire rack.