What kind of icing for fine lines on gingerbread?
linnea56 (zone 5b Chicago)
4 years ago
last modified: 4 years ago
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What kind of microclimate will a fence on north lot line create?
Comments (10)This could be good news. The latin name for the paperbark maple is acer griseum. It is similar to acer triflorum. I bought them at a reputable nursery, so I thought I was all right. But when I checked with the agricultural extension, she said they were just marginal. When I put my zip code into zone finders, it always comes up 5b. But some local authorities like to err on the side of caution and only recommend varieties hardy to zone 4. So maybe that was why she was a little pessimistic. I live in Madison Wisconsin with Lake Monona about a mile to the east and Lake Wingra about a mile to the west. I don't know if that is close enough to get a lake effect. There was a tag on the Witch Hazel that said there would be twig dieback at minus twenty. I am not sure if that means minus twenty with the wind chill or without. Windchills have been getting close to that this week. The paperbark and Harry Lauder are supposed to be slow growing, so it will be some time before they would top the fence. I do wonder if the winter sun could be too much as I hear some evergreens burn up in front of a fence in the winter time. Thanks for the info!...See MoreRECIPE: Gingerbread With Milk Chocolate Chunks
Comments (5)Interesting little stove Ann. Sure does look like a 'hottie'! I made the gingerbread tonight and it was interesting. I thought I had a jar of minced ginger but I didn't so I microplaned about 4" of a thick finger's worth of a fresh stem. I know it wasn't 1/2 c and I would be surprised if it even hit 1/4. You can taste ginger but I think I would try it with the full 1/2c sometime. (That might be 4" x 4 at least!) It's a very light cake, much more so than what I'm remembering gingerbread to be like. DH ate a piece but wouldn't cross the kitchen for it. :-) Even with the three sweetners, it wasn't terribly sweet. It's a good enough snack. (We didn't have whipped cream or ice cream so ...) I think I'd make it again but def with the full amount of ginger. I'm open to another recipe though. This one is easy enough for most anyone though. Pics tomorrow....See MoreThat fine line
Comments (21)With the current rage for MCM, I predict history will repeat itself. Back when I was growing up (in the actual middle of the last century) nobody wanted anything from their parents generation, nothing turn of the century or antique or Victorian. The old houses were being torn up into apartments or "modernized" by taking out all the woodwork, etc. My friends bought an 1880's farmhouse with a wall of mirrors in the dining room, metallic wallpaper and green shag carpet throughout. They spent a lot of time refurbishing it and it is a showplace now. Then, sometimes late 80's, that country, "shabby chic" Pottery Barn Martha Stewart vibe came back in and all that old stuff was back in again. Meanwhile, my mom scoured auctions in the 60's and picked up gorgeous antiques for pennies. Literally, like a hall tree for 15 dollars and a credenza for 10. Folks mostly lived in small tract homes and didn't want big pieces. We had the big rooms and high ceilings to pull it off. The modern stuff in the stores looked out of scale at our house. I predict that the old antique stuff that kids don't want nowdays will come back in style. Nobody wanted them once before, and then they wised up. Because the quality is so much higher than anything you can buy new, plus no one will have money to buy anything new. Meanwhile, I'm glad no one wants that old stuff anymore, more options for me to buy! BUT, I am paring down and only keeping things I absolutely love or use. The day of the ubiquitous knick knack may be gone forever, replaced by the ubiquitous electronic gadget....See Moreicing for gingerbread men
Comments (11)I am terrible with royal icing, but, for me, it's the only thing that makes gingerbread men "right" for me. Perhaps the meringue powder is the secret to keep it from running away? (The royal icing--not the cookies like the story.) When I was little I didn't even like the icing and would nibble at my cookie from underneath until I could break off the icing, but it has a certain flavor (eggs, I presume?), plus that delightful hard thing, that is so much of what I want from a gingerbread cookie. I've only made royal icing from fresh eggs, however, and I don't usually get it to where it pipes well (but I'm also bad with a pastry bag...). Notice that I'm bad at all this that I insist is the only way I like it? I make the Moravian Ginger Cookies instead. More spice and molasses, easy to roll, crisp, no icing, always delicious and within my skill set!...See Morelinnea56 (zone 5b Chicago)
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