Ginger and butter are secret best friends. Like, we all know ginger hangs out with cardamom, and coconut, and yeah, garlic, but ginger’s got this secret side-bestie. Butter. Just straight up butter. These blondies are the public realization of their friendship and I couldn’t love them any more for it.
I only ever think to make granola as a gift for houseguests and friends, which is absurd because I love it. In fact, I nibble away so defiantly at my own gift-batches, that I have to make an entire second batch to give. I’m trying to remedy that habit this year with regular Sunday granola baking this year.
I am aggressively resisting the cultural expectation to use gendered language with these cookies. Will it cost me in SEO ranking? SURE. Do I care more about crushing the patriarchy than my page rank on Google? DUH.
Though I have ALWAYS disliked cranberry sauce from a can, I’m beginning to love the tart accompaniment of a nice cranberry gastrique alongside my Thanksgiving turkey. Of course, I always say “the more you know the better it tastes,” and that adage has CERTAINLY played a part in my newfound cranberry love.