- 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.