And BOY OH BOY can I eat me some ginger.
Yesterday, I had an all morning meeting with my department, and we all brought some food for a potluck breakfast/brunch/lunch/eat all day long and what did I bring? Well, roasted winter squash, obviously, but I also brought some homemade cranberry sauce.
For the last probably five years, I have been making my own cranberry sauce. I was never a fan of that crap that they pass of as cranberry sauce at the store, and after making my own, I know why: that stuff is crap.
More to the point, it is gross crap. It isn’t cranberry sauce. It is a travesty that some people only know cranberry sauce as that stuff. It is a sin that the world allows such a monstrosity to be sold under the guise of something that it clearly IS NOT.
I’ve made it many different ways – a basic no-frills version, with orange, cinnamon vanilla, orange-ginger, cinnamon orange, even black licorice – but the version I brought was a new one for me: Ginger Cinnamon Balsamic Cranberry Sauace which was every bit as flavorful as it sounds.
I used this fancy-pants balsamic vinegar that I brought from a small shop in Sedona, AZ. It paid more for it than I am willing to admit, and therefore, it is like liquid gold and I only use it in very special instances. Instances like the first cranberry sauce batch of the season, natch.
So where does the ginger theme fit into this?
Well, it turns out that I am such a ginger fiend, that I can’t even taste it anymore. I thought that the prominent taste was the balsamic, but everyone who tried it commented on the ginger. In a good way. It was a hit. (I saw one person spoon about 1/2 cup of it onto his plate and eat it straight up and I just smiled. I can relate.)
In fact, the very first post I ever wrote, way back on December 4th, 2009, was a round up of cookie treats that I had made for the holidays, featuring Gingerbreadmen cutout cookies. (Click at your own risk there, kids. That’s embarrassing.)
And speaking of gingerbread men and my old blog, that same year for Christmas marked the beginning of my short-lived foray into embroidery. I made a felted gingerbread man ornament for a friend of mine that year.
The funny thing is that this man was supposed to have a partner. The other pattern featured a cookie with is foot missing and it was all kinds of adorable, but it never happened because I have craft ADD and embroidery is not for the ADD-afflicted.
It isn’t hard, but it takes concentration, nimble fingers, and more patience than I have. I got frustrated with this first guy, and decided that he looked like the kid of gingerbread man that could fly solo. Literally fly, too, since he made the trek overseas to my friend in London.
And I’m sure she still has him and cherishes him every year at Christmastime. Because she is a holiday decorator. Me? Not so much.
Except that I saw this wreath a couple days ago and I already have all the materials to make it. It will be my Today I Made craft-O-The-Day later today.
But that is neither here nor there; this post isn’t about the Packers (but hey, since you brought them up, Aaron Rodgers was practicing again yesterday!!! And Clay played again last week!! All my injured Packer boyfriends are healthy and happy for the holidays!!! It IS a Thanksgiving miracle!!!)
Oh. Right. We were talking about ginger.
Before I get too nuts and start rambling about the Packers (man, but I can get off topic easily!) here are a few more recipes of mine that feature ginger. (Click on the name of the recipe and/or the photo to be taken to the recipe.)
Did you notice the prevalence of cookies? Well, what with the name of this blog, what did you expect? I ain’t no liar.
Do you like ginger? What’s your favorite ginger recipe? (LINKS welcome!!)
How do you eat cranberry sauce? I can go for it straight up and plain, but I also love it as a dipping sauce for warm roasted vegetables – brussels, broccoli, squash, etc. And obviously on a turkey sandwich. Obviously.