spice girls forever
18 November 2013
i lost my mom exactly three years ago. since little bird’s passing, the thanksgiving holiday (ever our family’s favorite) has become more of a time of reflection than of feastivity (yeah, not a typo). i stopped preparing that lengthy to-do list and detailed menu that served as the countdown to turkey time (in fact, turkey no longer makes an appearance at our table). i don’t strategize about what time the night before i need to prepare the brioche dough. or when i should bound out of bed the next morning, so the pecan rolls will be ready when everyone else rises for coffee and televised parades. what remains the same is the sense of gratitude i feel for having had her in my life.
both of my zingy girls (mom and Winnie, the adorable, devilish English bull terrier) are gone now. they each had larger-than life personalities, equally huge hearts and generous spirits. more than once, i caught mom bending down and saying to Winnie, “you are one hot spud.” even in her twilight years, Winnie would respond with much tail-wagging, a few crisp barks of agreement and several speedy laps around the family room. then, of course, would demand a treat—and take a well-deserved snooze. they loved food, me and each other. maybe not exactly in that order.
little bird and Winnie had a zest for life. i’m dedicating this little number to my two, feisty, spicy gingers. until i see you again, keep each other company. love you to the moon and back…
a recipe from flour by Joanne Chang
2 sticks butter, at room temperature
3/4 cup light brown sugar, packed
3 tablespoons grated fresh ginger
3 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 1/2 cups unsulfured molasses
1 cup boiling water
1 teaspoon baking soda
- preheat oven to 350°F.
- butter and flour a 9 x 13–inch pan.
- using a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (2 – 3 minutes); scrape down the sides and bottom of the bowl to make sure there are no lumps.
- in a small bowl, whisk together the grated ginger and eggs until blended.
- with the mixer on low speed, add the egg mixture, and beat until just combined.
- scrape the sides and bottom of bowl, then beat on medium speed for 20 – 30 seconds, until mixture is homogenous.
- in a medium bowl, sift together the flour, baking powder, salt, ground ginger, pepper, cinnamon and cloves; set aside.
- in another medium bowl, whisk together the molasses, boiling water, and baking soda.
- on the lowest mixer speed, add 1/3 of the flour mixture to the mixture already in the bowl, then beat until incorporated.
- pour in one half of the molasses mixture, and continue to mix at the lowest speed until combined; scrape down the sides and bottom of the bowl.
- on the lowest mixer speed, add half of the remaining flour mixture, and beat until incorporated.
- add the remaining molasses mixture, and beat until incorporated.
- stop the mixer, and scrape the sides and bottom of the bowl.
- add the final flour mixture, and beat on low speed for about a minute.
- scrape the batter into the prepared pan.
- bake for 50 – 60 minutes, or until the top of the cake springs back when pressed lightly in the middle.
- let cool in pan on a wire rack.
serve with vanilla-bean whipped cream. let your dog lick the whipped cream off the whisk. give your mom the biggest, bestest piece.
As always, I find your post extremely moving and right on target. I send you big hugs on this day as you remember your gingers. If you were lucky enough to have a mother that relished the baking and cooking that came with holidays, it is always hard to carry on in their absence. You and I were lucky to have mothers that made everything special. As my mother always said, the next best thing to an Italian mother is a Jewish mother! In this season of giving thanks, I give thanks to mothers and friends who remain in my heart though they are beyond arms’ reach.
thanks, A-M. appreciate your hugs and thoughts. you and i were very lucky, indeed. my Jewish mother and Italian father were a perfect combination; i was truly blessed with the best of both worlds. thinking of you and yours this holiday.
Really sweet memorial of your spice girls. I can picture the delightful expression Fran would make after tasting your amazingly good treats. And I’m sure Winnie is by her side licking her chops. Wish you were with us but I’ll happily enjoy this delicious cake with you both in mind and heart.
Love you Kissy Lips! Another awesome blog that brought tears to my eyes just thinking of our Mumma. She was larger than life and I miss my best friend every day. I’m really glad that you got to spend the last few years enjoying what I enjoy for many years having her so close to me. She was the best eva!! xoxo
Such beautiful words Deb. Your mom was one hot ticket. Will have to try this Spic
ey recipe. Here’s to all our memories as we head into this holiday season
A, thanks for your note. hope you enjoy the gingerbread; let me know how it turns out. sending cheer to you and your family as we remember lovingly those we hold so dear.
Beautiful post. Now to try the recipe…
thanks, P. am wondering, of course, how your cake turned out. thinking of you…