books I read in November 2018

gingerbread.jpg

Have you listened to the podcast The Dream? This was worth reading one (or two or ten) less books. So was binge-watching This is Us season 2 on Netflix… and then spending a week recovering from the emotional trauma.

So it appears that I got to 100 books, and then I hit a wall. I currently have four books on the go (that I think I plan to finish… in December).

Books I read in November:

  1. Switch: How to Change Things When Change Is Hard, by Chip Heath and Dan Heath
    This was a business book that referenced Al Gore getting a lap dance. It was equal parts funny, insightful, and repetitive.
  2. The Night Circus, by Erin Morgenstern
    This is my favourite book of all time, and I re-read it once a year. I thought it was a fitting choice for my 100th(!) book of 2018. Goal: complete.
  3. Then She Was Gone, by Lisa Jewell
    This was well written and the characters were well developed, but the plot was painfully predictable.

The DNF list:

  1. A Simple Favor, by Darcey Bell
    This was pretty awful. I’m definitely left wondering how it got made into a movie, with a decent cast, no less.

YTD books read: 101
Goal: 100
Books to go: nah, we done.


It’s gingerbread season!

gingerbread and books.jpg

Gingerbread Cookies

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1/2 tablespoon vanilla
  • 3 cups flour
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • pinch cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. Beat melted butter and oil, sugar, molasses, and egg. Add in all the remaining ingredients, and stir until they’re all combined.
  2. Create two discs of dough, wrap them in saran wrap, and refrigerate or freeze for a minimum of four hours (or two… I did two and it still worked).
  3. When you’re ready, preheat the oven to 350 degrees Fahrenheit.
  4. Roll out the dough (it may need a few minutes to soften if it’s been in the freezer for more than an hour) to about a quarter of an inch. Cut out your shapes and put them on a parchment-lined baking sheet, leaving about an inch of space between them.
  5. Bake each tray for about 10-12 minutes.
  6. Cool completely before icing (I used this recipe for royal icing).

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