We interrupt your regularly scheduled recipe post to bring you this more personal note . . .
The British call a person with red hair a "ginger". Since I have not one, but two gingers, we get a lot of comments about the kids' hair. On top of that, neither my husband nor I have red hair. Or even slightly red hair. I love it. And I loved my friend's suggestion that I refer to my kids as "gingersnaps" on this blog. Perfect! So while I do really enjoy these cookies, the two cuties pictured above are my favorite gingersnaps! =)
And . . . on the topic of my children . . . coming this March, we'll be adding a third little, uh, "snap" to our mix! Someone do the math and tell me what the odds are that #3 will be a ginger. I'd say the odds go up after having two in a row, right?!
So that's my main reason/excuse for the infrequent, less-than-exciting recipes posted over the summer. I was happy to eat. I just didn't want to be anywhere near the preparation part. And my pregnancy tastebuds/cravings went bazerk. I mean, we're talking Ramen and Kraft Mac-n-Cheese bazerk! Help me! Plus my husband was gone. For most of my first trimester. So that's the other reason why there weren't a lot of posts here. Without the hubby to encourage me and share in the goodness, cooking wasn't as much fun. PBJs were just too easy. And after I made myself try this recipe, and then threw the entire thing out because it was a total FAIL (still not sure why), I took a break.
But we're back together now, I'm feeling great, and I don't mind cooking again. And there are plenty of yummy things I've been wanting to make. Plus, I found what will be my first pumpkin recipe of the season. I'm making myself wait until October!