1. A cold snap arrived over the weekend and lingers on. Yesterday afternoon snowflakes wafted outside the classroom windows, distracting students and teachers alike. By late afternoon the snow was beginning to stick and this morning there was a fresh white blanket covering the ground. My little pot of spring bulbs didn't seem to mind the chilliness.
2. Beautiful pink streaked just above the horizon this morning. Each window had a different, and equally lovely view. I took this from a back bedroom, looking out over the Sooke Hills.
Students were really distracted this morning and I think I earned a few points with my French 8s by letting them go play in la neige for the last 10 minutes of class. They were quite surprised when their teacher threw a few snowballs at them, and a few retaliated in kind. It was great fun.
3. This is another photo from our little getaway last weekend. On China Beach this log looks to me like it bit off more than it could chew. That rock is firmly lodged and not going anywhere.
4. This evening I made Ginger Snaps, the first in a long while. They come from an old cookbook - The Mennonite Treasury of Recipes, a forerunner of the Mennonite Girls Who Can Cook, perhaps. I like them because they are assertively ginger-flavoured and are crisp and snappy, but can soften to chewiness over time. I put the recipe below.
For a number of years, every time I baked these cookies I would package some up for Tim's mother. This is the first time I've baked them since she left us, and it made me a little sad. She liked them as I do, snappy!
5. My Christmas cactus decided to bloom in January, and now in February, it has a few more blooms and is growing rapidly. I'm happy to see it flower whenever it chooses.
Although the Five on Friday link up is no longer happening, the format is fun, as Brenda mentioned the other day.
Tomorrow may bring more snow, or rain. Possibly some sun. The forecast is a mixed bag.
Here's the recipe for the ginger snaps:
2 cups flour
1 Tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup butter
1 cup sugar
1/4 cup molasses
sugar for rolling the cookies
Mix the flour, ginger, baking soda, cinnamon, and salt in a medium mixing bowl. Set aside.
Cream the butter and sugar, then add the egg and molasses. Add the dry ingredients and mix well.
Form into small balls and roll in sugar. Bake on a lined baking sheet for 12 to 15 minutes at 350 degrees. Cool on rack.