"change is inevitable...

...except from a vending machine."

I love that.


The proof is in the pudding, or in this case, the gingerbread. If ever there was any question that a person's tastes change over time, I've selflessly stepped up and provided an example of it.

Let's wander back to last year, when I made a batch of sourdough ginger gingammonbread. Even with a lovely glaze, I found it difficult to really enjoy. Fast forward to last week and a similar recipe. Wonder of wonders, I liked it, even without a glaze! It was moist and fragrant, sweet and a little bit tangy. Granted, a robust cinnamon scent would've been preferred, but hey--a bit of ginger's all right every now and then.


See that? I'm growing.

Mendenhall (what the heck is that?) Sourdough Gingamuffins
(adapted from this recipe)

1/2 cup butter
1/2 cup brown sugar, firmly packed
1/2 cup molasses
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ginger
2 teaspoons cinnamon
1/2 cup hot water
1 cup sourdough starter
1 cup dried fruit (I used cranberries and golden raisins)

Preheat oven to 375F. Line a muffin tin with cups.
In a large bowl, cream together the brown sugar and butter. Blend in the molasses and the egg, beating continuously; set aside.
In a separate bowl, combine the dry ingredients together and blend into hot water. This will yield a pasty, doughy mixture. Beat this thoroughly into the creamed mixture.
Finally, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Dust the dried fruit with flour and lightly fold into the batter. Spoon or pour the mixture into the muffin cups and bake about 20 minutes or until a tester comes out clean.

My ginger of choice: