I'm embarrassed because I like exercise to be a natural, organic component of daily living.
I would like to live on a farm so that my recommended 30-60 minutes of cardiovascular activity could be met by walking around a pasture, by riding a horse, by weeding a garden.
Instead, I go to a gym with florescent lights, finger scanners, and obnoxiously loud pump-you-up music that my IPOD with Terry Gross' soothing voice just can't compete.
Even worse, whenever I go to this gym, my fingerprint doesn't register on the scanner.
"Your hands are too dry," the perky girl with pigtails tells me.
I look at her sheepishly and want to explain that baking and washing pans day after day does a number on your delicate finger skins.
"Rub your finger on your nose," she tells me.
And so there I stand, in sweat pants that are notoriously dusted with flour, rubbing my forefinger up and down my nose, trying to collect enough oil on my finger for the damn scanner to work.
It's not fun or pretty, so I've developed a solution. I bring along one of my sweet treats for the drive to the gym. These treats typically have a hefty dose of either butter or oil, and so I sit in the parking lot, tearing off pieces of cookies or snack cakes, letting the oils soak into my skin.
All of this so that I can scan my finger to work out at the gym.
What a world we live in.
This particular cake is studded with crystallized ginger, which imparts a lovely zing to each bite. A simple lemon glaze is spread over top, adding just the right amount of sweet brightness to the cake. Even better, this gingerbread can be prepared the day before you serve it. I found that the slices tasted even better in the days that followed.
Ryan and I carried a plate of these gingerbread squares to a clothing swap my church held this weekend. We were asked to bring old clothes and knick-knacks to share and trade with each other. In my opinion, this is much more enjoyable than spending the afternoon at a crowded mall!
I hope that as the holiday frenzy continues to increase that you will take the time to slow down and appreciate the simple beauty of living and loving. I've found that spending a few hours in the kitchen is one way I can slow my mind and still any anxious thoughts. Besides a quiet spirit, the reward is usually a plate of sweets that I can share with my family and those that I love (you being one of those people).
So please bake. Please eat. Please continue to rejoice in those that you love!
1 cup vegetable oil
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup water
1 tablespoon baking soda
Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice
1. Lightly butter a 9 x 13 cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.
3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.
4. In a small saucepan bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack.
5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).
6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes. Cut into squares and enjoy!
Always,
Monet
Anecdotes and Apple Cores
PS. The giveaway winner has been chosen through a random number generator and notified via email. Thanks again Tate's Bake Shop!