On the Government Spying Scandal

"Going through our phone records, checking our computers, reading our e-mails.... When did Obama become our psycho ex-girlfriend?" -- Jay Leno

How to Make Dark Brown Sugar

Place the 1 lb. (approx 2.25 cups) of white sugar and 1/4 cup (3 oz by weight) of molasses into your food processor and mix until the molasses is completely incorporated into the sugar. This will take about one minute of mixing. You may need to pause the processor and scrape down the sides with a spatula. Use what you need and store the rest in an airtight container. For those on the metric system, 1 lb = 454 grams, and 1/4 cup is 60 ml, or 85 g in wt. Or use can use any 5.5 to 1 ratio (by weight -- you *do* have a kitchen scale, right?) sugar to molasses. I'd tell you how to make light brown sugar, but I never use the stuff, so I've never tried it. I suppose you could try reducing the amount of molasses.

Oven-roasted Rosemary Potatoes

3 pounds small red potatoes 

1/4 cup light olive oil

1 tablespoon Canadian Steak Seasoning

1 tablespoon minced garlic (or 3 cloves)

3 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, seasoning, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet lined with parchment paper and spread out into 1 layer; roast in the oven for about 60 minutes (until nicely browned). Flip once with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season with additional salt and pepper if desired, and serve.

Big Brother Has a Secret Database

Maxine Waters may be crazy, but I believe her. Everything about the way this president does business is consistent with this.

(6/10/2013 note: edited to replace video after original taken down)

Timotheus' Disappearing Gingerbread Recipe

Yum!

9 ounces white whole wheat flour (about 2 1/4 cups)

2 ounces brown sugar  (approx 1/3 cup) 

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon cloves

1/4 teaspoon nutmeg

4 ounces (1 stick) unsalted butter, melted

5 ounces molasses (approx 3/8 cup)

4 ounces dark corn syrup (approx 3/8 cup)

1 large egg

1 cup buttermilk (or, add 1Tbsp lemon juice to 1 cup milk)

2 ounces diced crystallized ginger (optional, about 1/4 cup)

1 Tbsp grated fresh ginger (optional)

1) Grease and flour a loaf pan. Preheat the oven to 350°F.

2) In a large mixing bowl, whisk together the flour,  baking soda, salt, ginger, cinnamon, cardamon, cloves, and nutmeg.

3) Melt the butter. Add the molasses, corn syrup, and brown sugar, and pour into the dry ingredients in the bowl, mixing to moisten.

4) Whisk together the egg and buttermilk. Stir into the batter until it's evenly combined. Stir in the crystallized ginger and fresh ginger.

5) Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick comes out clean.

6) Remove from the oven and turn out onto a cooling rack.