This is a recipe I’ve been using for ginger cookies for over 10 years. The vegetable oil keeps the cookies soft for days.
- 2 1/3 cups all-purpose flour
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 2 tablespoons fresh grated ginger
- 1/2 cup vegetable oil (I use rice bran oil, but any mild flavored oil is fine)
- 1 egg
- 1/4 cup molasses
- 1 cup white sugar
- Place a rack in the center of your oven and pre-heat to 175°C/350°F. Grease a cookie sheet and set aside.
- Mix the flour, cloves, cinnamon, baking soda and salt in a bowl and set aside.
- Peel the skin from the ginger. If you have a food processor, you can combine the peeled fresh ginger with the oil and process until well blended, then strain. Or, use a grater to grate the ginger to a paste and then mix with the oil.
- Add the ginger oil to a large bowl, then add the egg, molasses and sugar. Mix well.
- Add the flour mixture and mix well.
- Take the dough into teaspoon-size lumps and roll into a ball with your hands. Flatten a bit with your fingers. You can either place directly on the sheet, or sprinkle a bit of white sugar on top first to create a crunchy sugar coated cookie.
- Bake 8-12 minutes until the tops crack and the cookies flatten out. Cool completely.
Makes 24 cookies. If the dough sticks to your hands while forming the cookies, try refrigerating the dough for 20 minutes first.
Living in Thailand has taught me a lot about these nefarious insects. Listening to common misconceptions from tourists inspired me to write this post.
Misconception 1: Mosquitoes are attracted to light
This is incorrect. Many bugs like moths are attracted to lights, but the opposite is true for mosquitoes. They prefer night time (especially dusk) and they will land on darker things. Wearing light color clothes does actually help keep them away a little.
Misconception 2: All types of mosquitoes carry disease
There are different types of mosquitoes, and different ones carry different things. Some don’t carry anything.
These small black and white mosquitoes can carry dengue.
The small brown ones can carry malaria.
Misconception 3: You’re at a high risk of getting malaria in Thailand.
Totally untrue. Leave your anti-malarials at home unless you plan months camping in the jungle border regions. The risk of getting malaria here is almost zero. HOWEVER the risk of dengue is much higher, even in the cities. And dengue sucks.
How to not get bitten
- I’m not a huge fan of covering myself with DEET, and the natural hippy bug spray really is useless in the tropics. The best way to not get bitten is to be inside at the mosquito happy hour (dusk) and wear long pants and covered shoes at night.
- Thais will often sit cross legged while dining outside at night. I’ve also seen people fidget or swing their legs so that it’s harder for the bugs to land.
- If eating out, ask the restaurant for a mosquito coil and put it upwind under your table. Make sure not to breathe in the smoke if possible. Some restaurants will provide you with a fan which makes it too hard for them to fly.
- Be extremely careful in garden type restaurants at night. Mosquitoes love the dark damp gardens, and you will be feasted on.
- At night, check your room’s screens for holes, etc, and shake out any dark colored clothing or bedding to check for mosquitoes. A cheap bug net can be purchased here to hang in your room if the screens are not working so well.
- Do not leave your door or windows open in the evening or night.
- Don’t wear perfume or use heavily perfumed soaps. I use lemongrass scented everything which does help a little to repel them.
- Remember: mosquitoes like dark, damp and still environments. Combat that with light (colors/daytime), dry (stay away from water/dampness/gardens at night) and movement (fans, breeze).
Do you have any suggestions to add? Put them in the comments!
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, soft
- 1 1/2 cups unbleached sugar
- 1 cup mashed pumpkin *
- 1 egg
- 1 teaspoon vanilla **
* I used Japanese pumpkin (kabocha), skinned and chopped into 1″ cubes and steamed until soft. I then mashed with a fork.
** I use vanilla sugar – take old vanilla pods and add to an air tight glass jar with unbleached sugar. The sugar will take on the flavor of the vanilla. Use as much as you want.
- Some confectioners’ sugar (1 1/2 cups?)
- A few tablespoons of maple syrup
- Some water to make it the right consistency
- Mix the flour, rising agents and spices together in a bowl. I use a whisk. Set aside.
- Cream the softened butter with the sugar until soft and fluffy
- Add the egg and mix well
- Add the pumpkin and mix well again
- Add the vanilla (or vanilla sugar) and the dry ingredients. Mix.
- Roll into 1″ balls and flatten slightly (you may need to flour your hands). Bake on a greased cookie sheet at 350°F for 15-18 mins.
- Cool completely before glazing ***
*** Sorry I didn’t measure this part. Essentially you want to add enough maple syrup to make it flavored, and then enough water to make it thin enough to drizzle on top of the cookies. But not so thin it doesn’t set. Try icing one cookie first and throwing it in the fridge for a few mins. If it’s hardened up a bit to the touch you’re good.
Also, stacking these cookies is a really bad idea. Don’t even bother putting them into a container because it’ll be a mess. But you won’t need to anyway because these cookies have magical softening properties so leaving them on the counter top for days actually makes them softer and better over time.
I’m often asked which phone I prefer: Android or iPhone. To be honest, there are things I love about both, and things which drive me nuts about both. I figured the best way to describe them would be to make a list. Because I love lists!
|Feels integrated & More Intuitive – Better UI/UX
||Feels clunky and awkward. Menus and options are all over the place and not consistant.
||Shittier Camera – but depends on the phone
|Better Text Editor. It’s not great, but it’s better.
||Really annoying that there’s no decent text editor for Android
|Better Mail Client
||Low quality mail clients which can’t seem to figure out IMAP. I hear the gmail client is better. Surprise
|Reasonable battery life
||ANDROID FIX YOUR FUCKING BATTERY PROBLEMS! My current phone has the same amount of juice as an iphone and it lasts 1/3 the amount of time as an iPhone. And yes I’ve turned everything off.
|Not open source
||Runs the linux!
|ITUNES effing sucks
||I can mount Android as a drive! So easy and logical.
|Annoyingly hard to use with Linux
|How well does it work with Google?
||Nice integration with Google shit – calendar/contacts/etc. syncing is nice.
|Not much room for customization
||shortcuts and widgets and customization is nice
|iphone doesn’t crash as much
|can you multitask yet?
||multitasking is easy
|does iphone have turn-by-turn driving navigation?
|One phone. Nice for consistency and auto-updates.
||Different phones (and bad quality control). Many phones don’t get updated. And as an end user, you can’t update without rooting? Lame.
|Not many apps you can’t get rid of
||SO MUCH bloatware
|Have to plug in (with EFFING ITUNES!) to sync contacts. (Is this still true?)
||Syncs contacts and shit via the air! Like magic!
Shitty about both:
- Carrier lockdown
- Expensive plans with two year contracts
- You can’t have full control over your phone without unlocking/jailbreaking/rooting/whatever.
Some of this info may be wrong – I had a first gen iPhone so it’s been awhile since I used it full time. Any comments are welcome. I’m thinking about switching back to iPhone.
here’s what i did:
- 1 can red or kua curry paste
- about 3 tablespoons cubed dry roasted ginger
- about 2 tablespoons dry roasted shallots
- about 1 teaspoon dry roasted coriander seeds
- about 2 teaspoons turmeric
- about 1 tablespoon curry powder
(if you’ve never made curry paste, the general rule is start with the dry/hard first and work to the wet. i started with grinding up the coriander seeds in my mortar first, then the ginger, shallots, added the curry paste (cheating, i know), then the turmeric and curry powder)
fry the paste in oil on medium heat until darker colored and fragrant, about 5-8 minutes. add 1 can of chao koh coconut milk and simmer for about 5 more mins. add oyster mushrooms and/or pre fried tofu, and about 2 can’s worth of water to thin it. i also added a mushroom buillion cube. season with a few dashes of dark and light soy sauce and about a tablespoon of palm sugar.
deep fry some bah-mi noodles (chinese wheat noodles) in oil and dry on a cookie cooling rack to keep crisp (don’t use paper towels!). boil more bah mi noodles and set into a bowl. cover with the curry and place some fried noodles on top. garnish with chinese pickled mustard greens, chopped shallots and season with homemade chili oil.
homemade chili oil: dry roast dried prik kee nuu chilies (the little thai ones) until brown. grind up. throw 1/2 cup oil in your pan and heat it up, then add the chili powder back in and cook it until it starts to brown a bit more. you don’t want to burn it, just light brown. warning: this shit is spicy.