We ain’t eatin’ it

I know it’s a tad early, but I’m starting to dig out Christmas decorations.

And by “dig out” I mean I went shopping and bought some new stuff.

I kind of have an excuse…kind of.  My bakery is hosting a stop on our town Christmas Walk.  They do it every year to raise money for the high school’s post prom.

I decided to open up the bakery and offer samples and have things ready for purchase.  That means I gotta decorate.

My mother is actually the decorating guru.  I have no patience with things like Christmas lights and branch straightening.

Since I can’t really afford to completely fill the bakery with brand new Christmas decor, we are bringing out Mom’s old decorations, my sister-in-law is loaning us a tree, and my mother-in-law is trusting me with her Christmas platters.

But I splurged on one thing:I bought a pink tree!!

Isn’t it great?  It’s all gaudy and fun…my favorite!

As we were in the checkout line, my mom (ever the realist) asked, “So, what kind of decorations do you put on a pink tree?”

“Dude, I don’t know,” I replied (yes, I sometimes call my mom “Dude”).  “It’s just awesome and we need it.”

How could she argue with that logic?

After much discussion, we came to the decision that I could make ornaments.  Gingerbread ornaments.  The brown will look pretty next to the pink…you think?

Well, hell…I don’t know.  Let’s just try it and see.

I decided on a gingerbread recipe that appeared to have no flavor and cheap ingredients.  No one will be eating this gingerbread, so no need to break out the $14 vanilla and the $5 butter, right?

1 cup margarine, 1 cup molasses, 1 cup brown sugar, 2 tsp baking soda, 5 cups flour, 2 tsp cinnamon, 1 tsp cloves.

I added the cloves and cinnamon for the scent.  This will make it super-spicy to eat.  But, as stated, we ain’t eatin’ it.

Beat the margarine and brown sugar, add the molasses.  In another bowl, whisk the flour, baking soda  and spices.Mix the dry into the wet, then form into two balls.  Wrap and refrigerate.For a while.

Like a couple of hours.

Which gives you time to:

make 100 cupcakes.Or decorate turkey cookies…Okay, I did those last night.

Hang Christmas lights…

My dad came and did these…seeing me up on a ladder made him nervous so he came over and finished.Okay, those have chilled long enough, let’s getta cuttin’!

I’m going to keep it simple (for now) and do all snowflakesI might change my mind later.

I rolled these thin:  we ain’t eatin’ it.

You can also use as much flour as you want:  we ain’t eatin’ it.

Used a straw to make a hole for the hanger.If you want, you could imprint a design into the cookies…

That’s really pretty, but I think I’m going to frost these…Ahh, they smell really spicy!

Allow them to cool…then get out the piping bag.

This is royal icing…

Just a simple design.  For now.

I just used an ornament hanger…And onto my precious pink tree.Hmmm…Obviously, I have more cookies to make…but what do you think?  Good for the pink tree?

Here’s the recipe for the gingerbread:

No eatin’ Gingerbread

1 cup margarine

1 cup brown sugar

1 cup molasses

5 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp clove

Beat the margarine and brown sugar until fluffy.  Add the molasses and mix well.  In  another bowl, whisk the flour, baking soda and spices, add to the molasses mixture.  Divide dough into two parts and wrap in plastic wrap.  Refrigerate for a few hours.

Preheat the oven to 375.

Roll dough thin.   Cut out using desired cutters.  Bake for 8-10 minutes, don’t allow them to get browned.  Cool on racks and decorate as desired.

Seriously, feedback appreciated.

*****Sourdough Starter Update********

Day 2:Still liquidy…still moving.  Still freaking me out.

Stir.  Another 1/2 cup flour and 1/2 cup of water…

And lid for one more day.  Get all nice and sour-y in there…Because tomorrow you will become Golf Cart Grandma’s scones.