On Wed, 4 Feb 2009 16:34:44 -0800, Bob Terwilliger wrote:

> Damsel wrote:
>
>>> Speaking of blowing, whatever happened to that craftsman-guy Jill was
>>> dating? What was he, a cobbler? Macaroni-mosaic-maker? Dollhouse
>>> architect? Jew's-harp-maker? Whatever.
>>
>> Artist.
>
> Artist as in painter?
>
>>> I don't remember the guy's name, either, but IIRC it was one of the
>>> Beatles, so that narrows it down to John, Paul, George, or Ringo -- with
>>> Ringo being somewhat unlikely.
>>
>> John Willers.
>
> Googling the name comes up with a bunch of hits in sturgisjewelry.com. Is he
> the jeweler "by appointment to" the Bandidos?
>
> Bob

ah, bob, you beat me to it. i just posted a couple u.r.l.'s.

your pal,
blake

On Wed, 04 Feb 2009 20:01:34 -0500, Tara wrote:

> The incomparable M.F.K. Fisher on the subject of gingerbread. From
> http://books.google.com/books?id=DQK...sult#PPA290,M1
>
> Tinyurl is down at the moment. It is worth cutting and pasting the
> long link.
>
> She does include mustard. I could not find any ginger in the recipe.
>
> Tara

i got there with no trouble w/o cut 'n' paste.

your pal,
blake

On Thu, 05 Feb 2009 17:14:20 GMT, blake murphy
> wrote:

>On Wed, 04 Feb 2009 08:34:41 -0600, Damsel in dis Dress wrote:
>
>> On Wed, 4 Feb 2009 04:01:14 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>Meh.... looks pretty pedestrian. Is that supposed to be *Scottish*
>>>gingerbread? The recipe I posted is better, and it comes from an American
>>>icon.
>>>
>>>http://www.starchefs.com/features/wo..._heatter.shtml
>>
>> Frankly, I'd try Jill's recipe before yours, Bob. I was excited when
>> I first started reading your initial post, and then I ran into the
>> black pepper and mustard. Not normal. Not NORMAL, I say!
>
>actually, the pepper and mustard sounded intriguing to me. isn't
>gingerbread supposed to have a little bite?

I like to bite my food, not the other way around.

Carol, food wimp

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>On Wed, 4 Feb 2009 16:26:24 -0500, jmcquown wrote:
>
>> Aren't *you* the one who said I was trying to one-up Damsel in the drama
>> category? Which means you think she's being overly dramatic. Heh. She can
>> back you if she wants to but my god, you're really an idiot.

Bob is smarter than you and me put together.

The End

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Damsel wrote to Jill:

> Bob is smarter than you and me put together.
>
> The End

Awwww... Thanks! You're plenty smart yourself, Miss Mensa! But adding Jill's
IQ hardly makes a difference. (It makes a SUM! Oh, I crack myself up...)

Bob

On Thu, 5 Feb 2009 11:49:33 -0800, "Bob Terwilliger"
> wrote:

>Damsel wrote to Jill:
>
>> Bob is smarter than you and me put together.
>>
>> The End
>
>Awwww... Thanks! You're plenty smart yourself, Miss Mensa! But adding Jill's
>IQ hardly makes a difference. (It makes a SUM! Oh, I crack myself up...)

THWACK!!!!!!

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"Damsel in dis Dress" > wrote in message
...
> On Wed, 4 Feb 2009 14:35:40 -0800, "Bob Terwilliger"
> > wrote:
>
>>Greg wrote:
>>
>>> Yet the only one blowing a gasket in this thread is you...
>>
>>Speaking of blowing, whatever happened to that craftsman-guy Jill was
>>dating? What was he, a cobbler? Macaroni-mosaic-maker? Dollhouse
>>architect?
>>Jew's-harp-maker? Whatever.
>
> Artist.
>
>>I don't remember the guy's name, either, but IIRC it was one of the
>>Beatles,
>>so that narrows it down to John, Paul, George, or Ringo -- with Ringo
>>being
>>somewhat unlikely.
>
> John Willers.
>

Yes, he's an artist. No, that's not his name. And no, he never made
jewelry.

Jill

On Thu 05 Feb 2009 07:14:28a, Rhonda Anderson told us...

> Gloria P > wrote in
> :
>
>> Bob Terwilliger wrote:
>>> I made gingerbread a couple days ago, and at first I wasn't all that
>>> happy with it. The recipe is from _Maida Heatter's Book of Great
>>> Desserts_. But I had a slice of the stuff the next day with a cup of
>>> tea, and it was *fantastic*. The tea somehow brought out all kinds of
>>> nuances which I'd missed the previous day. So I consider the recipe
>>> redeemed, and here it is:
>>>
>>> Moosehead Gingerbread
>>>
>>> 2 1/2 cups sifted all-purpose flour
>>> 2 teaspoons baking soda
>>> 1/2 teaspoon salt
>>> 1 teaspoon cinnamon
>>> 1 1/2 teaspoons ground ginger
>>> 1/2 teaspoon powdered cloves
>>> 1/2 teaspoon dry mustard
>>> 1/2 teaspoon finely ground black pepper
>>> 1/4 pound (1/2 cup) butter
>>> 1/2 cup dark brown sugar, firmly packed
>>> 2 eggs
>>> 1 cup molasses, either dark or light
>>> 1 rounded tablespoon instant coffee
>>> 1 cup boiling water
>>>
>>
>> That sounds like an interesting blend of flavors, Bob.
>> It is filed for future use. It may have been the tea
>> that redeemed it, or just the overnight "aging" of flavors.
>>
>> gloria p
>
> I think many of the spice cake recipes benefit from a little aging. I
> don't think I've ever seen coffee or mustard in a recipe of this sort
> before, but I don't find the pepper too unusual. I also think
> gingerbread is one of those terms that gets used to refer to more than
> one specific food.
>
> The recipe definitely sounds interesting.
>

I've tried the Moosehead recipe and, while I do like it, I find the
following more to my taste. I also don't think this gingerbread benefits
of aging. I like it best eaten the same day.


* Exported from MasterCook *

Rich Spicy Gingerbread With Soft Lemon Frosting

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Gingerbread
1/2 Cup Unsalted Butter -- Melted
1/2 cup Granulated Sugar
1 cup Unsulphered Molasses
1 each Egg
2 1/4 Cups All-purpose Flour
1/2 Teaspoon Salt
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Ginger
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Cloves
1 cup Boiling Water
1 Teaspoon Grated Orange Zest -- Optional
Lemon Frosting
1 Tablespoon Unsalted Butter -- Melted
1 1/2 Cups Confectioner's Sugar -- Approximately
3 Tablespoons Fresh Lemon Juice
1 Teaspoon Lemon Zest -- Grated

Preheat oven to 350 degrees F.

Combine all dry ingredients in medium bowl and blend well with whisk. Set
aside.

In mixer bowl, combine melted butter, sugar and molasses. Beat on low
speed until well combined.

Add egg to mixture and beat on low speed until mixture is smooth.

Add dry ingredients to mixer bowl alternatively with boiling boiling water,
mixing until just combined.

Bake in greased 9-inch square pan 35 minutes, or until firm to touch and
toothpick inserted in middle of cake comes out clean. Cool to room
temperature.



For frosting, combine melted butter and half of the confectioner's sugar.
Begin beating on low speed while adding lemon juice. Add enough of the
remaining confectioner's sugar to form a thin, very soft frosting. Spread
evenly over gingerbread and allow to set before cutting.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 394 Calories; 14g Fat (31.6%
calories from fat); 5g Protein; 64g Carbohydrate; 1g Dietary Fiber; 61mg
Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Fruit; 2 1/2 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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Date: Thursday, 02(II)/05(V)/09(MMIX)
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In article >,
blake murphy > wrote:

> On Wed, 4 Feb 2009 16:26:24 -0500, jmcquown wrote:

> > It's like trying to add raisins to veal picatta. Stop acting like you're
> > 12. It's not a competition, but truly, coffee and mustard don't belong in
> > gingerbread.

> well, case closed *again*.

I think I'd like raisins in piccata. Of course, I like pork and chicken
for the meat, also. But I think the raisins and capers would be a
"sweet and sour" taste. I seem to remember that Jill said that you
don't actually eat the capers, that you can easily leave them out as
they are just a garnish. But, they're my favorite part!

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:

> I think I'd like raisins in piccata. Of course, I like pork and
> chicken for the meat, also. But I think the raisins and capers would
> be a "sweet and sour" taste. I seem to remember that Jill said that
> you don't actually eat the capers, that you can easily leave them out
> as they are just a garnish. But, they're my favorite part!

I had chicken piccata for dinner, it was excellent. I eat the
capers, too. Can't picture raisins in that, though. I think
it's perfect the way it is, I'll save my raisins for oatmeal or
something.

nancy

jmcquown wrote:
> "Damsel in dis Dress" > wrote in message
> ...
>> On Wed, 4 Feb 2009 14:35:40 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>> Greg wrote:
>>>
>>>> Yet the only one blowing a gasket in this thread is you...
>>>
>>> Speaking of blowing, whatever happened to that craftsman-guy Jill was
>>> dating? What was he, a cobbler? Macaroni-mosaic-maker? Dollhouse
>>> architect?
>>> Jew's-harp-maker? Whatever.
>>
>> Artist.
>>
>>> I don't remember the guy's name, either, but IIRC it was one of the
>>> Beatles,
>>> so that narrows it down to John, Paul, George, or Ringo -- with Ringo
>>> being
>>> somewhat unlikely.
>>
>> John Willers.
>>
>
> Yes, he's an artist. No, that's not his name. And no, he never made
> jewelry.
>
> Jill
>
>

With any luck (for Jill) he is/was a makeup artist.

-dk

Wayne wrote:

> Rich Spicy Gingerbread With Soft Lemon Frosting

That looks pretty good, but I'd want to add another egg; I'd think just the
one egg might not be enough.

Bob

On Thu, 5 Feb 2009 18:22:00 -0800, "Bob Terwilliger"
> wrote:

>Wayne wrote:
>
>> Rich Spicy Gingerbread With Soft Lemon Frosting
>
>That looks pretty good, but I'd want to add another egg; I'd think just the
>one egg might not be enough.

But Honey Bunch, you don't want it all springy. You want it dense and
moist and delicious and .......

Carol, swooning

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On Thu 05 Feb 2009 07:22:00p, Bob Terwilliger told us...

> Wayne wrote:
>
>> Rich Spicy Gingerbread With Soft Lemon Frosting
>
> That looks pretty good, but I'd want to add another egg; I'd think just
> the one egg might not be enough.
>
> Bob

I dunno, Bob. I've been making this same recipe for years and have never
felt the need for more eggs. What would that actually do as an improvement?

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/05(V)/09(MMIX)
************************************************** **********************
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1wks 3dys 4hrs 17mins
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************************************************** **********************

Wayne wrote:

>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>
>> That looks pretty good, but I'd want to add another egg; I'd think just
>> the one egg might not be enough.
>
> I dunno, Bob. I've been making this same recipe for years and have never
> felt the need for more eggs. What would that actually do as an
> improvement?

I guess I'll have to try making it both ways and report the results! Not
right away, though, we're still working through the last batch.

Bob

On Thu 05 Feb 2009 08:08:50p, Damsel in dis Dress told us...

> On Thu, 5 Feb 2009 18:22:00 -0800, "Bob Terwilliger"
> > wrote:
>
>>Wayne wrote:
>>
>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>
>>That looks pretty good, but I'd want to add another egg; I'd think just
>>the one egg might not be enough.
>
> But Honey Bunch, you don't want it all springy. You want it dense and
> moist and delicious and .......
>
> Carol, swooning
>

And that's just the way it turns out, Carol. "Fluffy" is not gingerbread.
:-)

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/05(V)/09(MMIX)
************************************************** **********************
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1wks 3dys 3hrs 27mins
************************************************** **********************
As a matter of fact, no, I don't have a life.
************************************************** **********************

On Thu 05 Feb 2009 08:29:32p, Bob Terwilliger told us...

> Wayne wrote:
>
>>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>>
>>> That looks pretty good, but I'd want to add another egg; I'd think just
>>> the one egg might not be enough.
>>
>> I dunno, Bob. I've been making this same recipe for years and have
never
>> felt the need for more eggs. What would that actually do as an
>> improvement?
>
> I guess I'll have to try making it both ways and report the results! Not
> right away, though, we're still working through the last batch.
>
> Bob
>

As Carol said in another response, gingerbread should be dense and moist,
not springy, or as I said, not light and fluffy. Perhaps that's the
difference?

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/05(V)/09(MMIX)
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Wayne wrote:

> As Carol said in another response, gingerbread should be dense and moist,
> not springy, or as I said, not light and fluffy. Perhaps that's the
> difference?

I'm not sure; that's why I'll have to try it. The most dense and moist cake
recipe I have contains little other than chocolate and eggs. If I wanted to
make the gingerbread more dense, I'd cut back on the flour. But I'm in
"experiment" mode at the moment, and I'm wondering why so many other
gingerbread recipes call for two eggs (for what appears to be the standard
9x9 pan) where yours only calls for one.

Bob

On Thu 05 Feb 2009 09:04:45p, Bob Terwilliger told us...

> Wayne wrote:
>
>> As Carol said in another response, gingerbread should be dense and
>> moist, not springy, or as I said, not light and fluffy. Perhaps that's
>> the difference?
>
> I'm not sure; that's why I'll have to try it. The most dense and moist
> cake recipe I have contains little other than chocolate and eggs.

Yes, but flour, plus a leavening agent, along with liquid and eggs is what
produces a non-dense result. I've seen many recipes for the chocolate and
egg dominant mixture you described, and I don't even really consider it a
cake. A nice dessert to be sure, but not a "cake".


> If I wanted to make the gingerbread more dense, I'd cut back on the >
flour. But I'm in "experiment" mode at the moment, and I'm wondering why
so
> many other gingerbread recipes call for two eggs (for what appears to be
> the standard 9x9 pan) where yours only calls for one.

I would not cut back on the flour for that size pan. It will reduce the
volume. I suppose anything is worth an experiment, but I like the balance
of this one.

Baking, especially cakes, is really more chemistry than the art of cuisine.
One must consider the protein of flours, acidics, alkalines, sweetners,
leavinging agents, etc. But I know you know this.

I let you do the experiment, but i'd like to know the result. :-)



--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
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D K wrote:

> jmcquown wrote:
> > "Damsel in dis Dress" > wrote in message
> > ...
> >> On Wed, 4 Feb 2009 14:35:40 -0800, "Bob Terwilliger"
> >> > wrote:
> >>
> >>> Greg wrote:
> >>>
> >>>> Yet the only one blowing a gasket in this thread is you...
> >>>
> >>> Speaking of blowing, whatever happened to that craftsman-guy Jill was
> >>> dating? What was he, a cobbler? Macaroni-mosaic-maker? Dollhouse
> >>> architect?
> >>> Jew's-harp-maker? Whatever.
> >>
> >> Artist.
> >>
> >>> I don't remember the guy's name, either, but IIRC it was one of the
> >>> Beatles,
> >>> so that narrows it down to John, Paul, George, or Ringo -- with Ringo
> >>> being
> >>> somewhat unlikely.
> >>
> >> John Willers.
> >>
> >
> > Yes, he's an artist. No, that's not his name. And no, he never made
> > jewelry.
> >
> > Jill
> >
> >
>
> With any luck (for Jill) he is/was a makeup artist.


Lol...

Bashing Jill is one of those "guilty pleasures"...but unlike gustatory
guilty pleasures there is no potential "after - effect" to make one feel
"guilty". It's a "no - cal" way to get some cheap laffs...

:-)


--
Best
Greg

Gregory Morrow wrote:

>
> Bashing Jill is one of those "guilty pleasures"...but unlike gustatory
> guilty pleasures there is no potential "after - effect" to make one feel
> "guilty". It's a "no - cal" way to get some cheap laffs...
>



Unkindness is always cheap and if you don't feel guilty about it
you are some kind of sociopath. Jill may ask for it sometimes, but
there is a real person behind that name and if it makes you happy to
bash her, there's something wrong with you.

gloria p

Gloria P wrote:

> Gregory Morrow wrote:
>
> >
> > Bashing Jill is one of those "guilty pleasures"...but unlike gustatory
> > guilty pleasures there is no potential "after - effect" to make one feel
> > "guilty". It's a "no - cal" way to get some cheap laffs...
> >
>
>
>
> Unkindness is always cheap and if you don't feel guilty about it
> you are some kind of sociopath. Jill may ask for it sometimes, but
> there is a real person behind that name and if it makes you happy to
> bash her, there's something wrong with you.


Naw, it's just good cheap fun, Gloria, you are "over-processing" here...and
she *does* ask for it.


--
Best
Greg

Christine Dabney wrote:

> On Fri, 06 Feb 2009 16:39:21 -0700, Gloria P >
> wrote:
>
> >Gregory Morrow wrote:
> >
> >>
> >> Bashing Jill is one of those "guilty pleasures"...but unlike gustatory
> >> guilty pleasures there is no potential "after - effect" to make one
feel
> >> "guilty". It's a "no - cal" way to get some cheap laffs...
> >>
> >
> >
> >
> >Unkindness is always cheap and if you don't feel guilty about it
> >you are some kind of sociopath. Jill may ask for it sometimes, but
> >there is a real person behind that name and if it makes you happy to
> >bash her, there's something wrong with you.
> >
> >gloria p
>
> Ditto on the unkindness part, Gloria.
>
> We mourn people like Kili and Blinky, cause they were kind and
> generous spirits. Even the people that are unkind themselves mourn
> them and praise them for that. But then they wonder why people blast
> them or revile them for turning around and being really nasty to a
> person.
>
> People remember when you are kind..


On the observe side, kindness can often wasted on those who don't appreciate
it or acknowledge it...very sad, but very true.


> It doesn't take much to be kind, even to those that one hates. A
> little goes a long way.


Hate is a big time-waster of an emotion, it sucks up not only your own
energy but also the energy of all those around you...it makes one cribbed,
bitter, and shriveled.

You are correct about kindness not being too much trouble to practice.
Every day I strive to be kind to some random stranger(s). A tiny kindness
can lead to important things like job offers, new friends, new
opportunities..or frex by being kind to retail personnel you can get extra
service or even discounts. At Best Buy yesterday I was extra - nice to a
sales guy when I was in the process of buying two DVD box sets of the tv
series_Mad Men_ . The guy said he really liked the show, we chatted about
it. When I said, "Do these ever go on sale?", he replied, "Follow me, I'll
give you an employee discount on these". Saved 25% off of $90.00. So the
old adage "It pays to be nice" can sometimes come true...

:-)


> OB food: I might make a gingerbread this weekend, from Dorie
> Greenspan's book on baking. Hers has preserved ginger in it, as well
> as a frosting that has chocolate AND coffee in it.
>
> Speaking of things like mustard and pepper in gingerbread. One of the
> specialties of Dijon, France is their version of gingerbread. I think
> it has mustard in it... however I will look it up this weekend to be
> sure.

I am making fried rice today...pork shoulder was 98 cents per pound this
week and I roasted a coupla those last night, about 8 pounds worth. With
that I'll make some pork BBQ for sandwiches and the rest for pork - fried
rice.

Tomorrow I'll make some "garbage soup" in the crockpot, I use whatever extra
stuff I need to get rid of, in this case carrots, taters, celery, onions,
some frozen Italian flat beans, corn, Italian sausage, whatever...most I'll
freeze or give away.


--
Best
Greg

On Fri, 06 Feb 2009 03:34:11 GMT, Wayne Boatwright
> wrote:

>On Thu 05 Feb 2009 08:08:50p, Damsel in dis Dress told us...
>
>> On Thu, 5 Feb 2009 18:22:00 -0800, "Bob Terwilliger"
>> > wrote:
>>
>>>Wayne wrote:
>>>
>>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>>
>>>That looks pretty good, but I'd want to add another egg; I'd think just
>>>the one egg might not be enough.
>>
>> But Honey Bunch, you don't want it all springy. You want it dense and
>> moist and delicious and .......
>>
>> Carol, swooning
>>
>
>And that's just the way it turns out, Carol. "Fluffy" is not gingerbread.
>:-)

I know. I was talking about your recipe in particular. We love it!

Carol

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On Sat, 07 Feb 2009 20:53:59 -0600, Damsel in dis Dress wrote:

> On Fri, 06 Feb 2009 03:34:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 05 Feb 2009 08:08:50p, Damsel in dis Dress told us...
>>
>>> On Thu, 5 Feb 2009 18:22:00 -0800, "Bob Terwilliger"
>>> > wrote:
>>>
>>>>Wayne wrote:
>>>>
>>>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>>>
>>>>That looks pretty good, but I'd want to add another egg; I'd think just
>>>>the one egg might not be enough.
>>>
>>> But Honey Bunch, you don't want it all springy. You want it dense and
>>> moist and delicious and .......
>>>
>>> Carol, swooning
>>>
>>
>>And that's just the way it turns out, Carol. "Fluffy" is not gingerbread.
>>:-)
>
> I know. I was talking about your recipe in particular. We love it!
>
> Carol

i thought 'fluffy' was a cat.

your pal,
blake

On Feb 4, 12:06*pm, "Bob Terwilliger" >
wrote:
> Damsel wrote:
> > Frankly, I'd try Jill's recipe before yours, Bob. *I was excited when
> > I first started reading your initial post, and then I ran into the
> > black pepper and mustard. *Not normal. *Not NORMAL, I say!
>
> I agree that it's definitely NOT a typical gingerbread recipe. But aren't
> you the one who was adventurous enough to try that cheesecake with a pecan
> pie inside? Have you lost that sense of excitement at trying new things?
> That sense of simultaneous wonder-and-daring?
>
> Bob

You, sir, are a Master Baiter. I took the bait and made the
gingerbread. No one (not even the two of us who knew what was in
them) found anything wrong with the flavor. It's delicious, in fact.
I used a cup of coffee that was so strong you could stand a spoon up
in it. LOL!

My one issue with this recipe is that it's drier than other
gingerbreads I've tried. I think that removing it from the pan and
cooling it on a rack contributes to that situation. In the future,
I'll probably just leave it in the pan and cover it when it is still
slightly warm, to capture some of the moisture lost when you follow
the recipe to the letter.

I'll also use Wayne's again. We adored that. And I'd like to try
Jill's mom's recipe, as well.

One thing I know for sure. With all that molasses, I won't be needing
a colon cleansing any time soon. Heehee!

Thanks for goading me into trying this recipe, Bob-O!

Carol

Damsel wrote:

> You, sir, are a Master Baiter.

Shhh.... I'm trying to keep it from Lin.


> I took the bait and made the gingerbread. No one (not even the two of us
> who knew what was in them) found anything wrong with the flavor. It's
> delicious, in fact. I used a cup of coffee that was so strong you could
> stand a spoon up in it. LOL!

Yay!


> My one issue with this recipe is that it's drier than other gingerbreads
> I've tried. I think that removing it from the pan and cooling it on a
> rack contributes to that situation. In the future, I'll probably just
> leave it in the pan and cover it when it is still slightly warm, to
> capture some of the moisture lost when you follow the recipe to the
> letter.

It might also have been the eggs. We buy eggs from a local farm, and they're
HUGE. He calls them "Jumbo" but I think they're even bigger than the jumbo
eggs in the supermarket.


> I'll also use Wayne's again. We adored that. And I'd like to try Jill's
> mom's recipe, as well.

I'm going to experiment with Wayne's recipe, but probably not for another
month or so.


> Thanks for goading me into trying this recipe, Bob-O!

You're entirely welcome! Hey, you just reminded me: Whatever happened to The
Bubbo? One day she was here, then she was gone. As I recall, she lived in
the Minneapolis area.

Bob

On Mon, 9 Feb 2009 21:23:02 -0800, "Bob Terwilliger"
> wrote:

>Hey, you just reminded me: Whatever happened to The
>Bubbo? One day she was here, then she was gone. As I recall, she lived in
>the Minneapolis area.

I have no idea. Maybe Barb would know.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Sat 07 Feb 2009 07:53:59p, Damsel in dis Dress told us...

> On Fri, 06 Feb 2009 03:34:11 GMT, Wayne Boatwright
> > wrote:
>
>>On Thu 05 Feb 2009 08:08:50p, Damsel in dis Dress told us...
>>
>>> On Thu, 5 Feb 2009 18:22:00 -0800, "Bob Terwilliger"
>>> > wrote:
>>>
>>>>Wayne wrote:
>>>>
>>>>> Rich Spicy Gingerbread With Soft Lemon Frosting
>>>>
>>>>That looks pretty good, but I'd want to add another egg; I'd think just
>>>>the one egg might not be enough.
>>>
>>> But Honey Bunch, you don't want it all springy. You want it dense and
>>> moist and delicious and .......
>>>
>>> Carol, swooning
>>>
>>
>>And that's just the way it turns out, Carol. "Fluffy" is not
gingerbread.
>>:-)
>
> I know. I was talking about your recipe in particular. We love it!
>
> Carol
>

Thank you, Carol. I'm glad you enjoy it!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
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