Text 17619, 78 rader
Skriven 2007-07-02 20:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: learning bout culcha 761
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 RH> He is a good writer. I own a copy of "The Wolf And The Buffalo" which
 RH> explores the relationship of a "Buffalo Soldier" (black enlisted, 9th
 RH> and 10th Cav in the southwest after the war between the states)
 RH> stationed at Fort Concho (original site of San Angelo) and an Indian
 RH> brave of the region. We've been stationed at another Buffalo Soldier
 RH> post also, Fort Huachuca, which had more intense dealings with some of
 RH> the Indians in the area, namely Cochise and Geronimo.

Important names, those two, during an interesting and tumultuous
time. Lot of history down there in the Sonoran desert. I still
don't know why it was all worth fighting over, what with Mexican,
Indian, and white factions battling it out from time to time for
patches of sand.

Geronimo ended up, as I recall, living out his natural life after
surrendering to the Feds (I could have got him mixed up with
Sitting Bull, though, my knowledge of such figures being just as
dubious as anyone else's).

 ML> (not going to bother with Louis L'Amour, though).
 RH> I've yet to read any of his and I'm a voracious reader--just not
 RH> gotten my hands on any of his.

Sooner or later ... he was as avid a writer as you are a reader.

 RH> Hermits also have more spicing in them besides ginger is my
 RH> understanding.

As do the molasses cookies that started this discussion, and also as
do many (perhaps not all) gingersnaps. Sometimes I have to think that
the recipes evolved in kitchens with random assortments of spices and
flavorings: the spice cookies have assortments of one or more of:
ginger, cinnamon, nutmeg, cloves, allspice, and black pepper!

Chewy Cacao Gingerbread Cookies
cat: raw, dessert
yield: 1 batch

2 c golden flax seeds (ground fine)
1 c almonds (ground fine)
1 c soaked figs or raisins (blended smooth)
1/4 c healing honey
1 c pure water or more if needed
1 apple (chopped)
4 oz raw cacao bean pieces (ground fine)
2 Tb mesquite pod meal
1 1/4 ts ground ginger
1 ts ground cinnamon
1/4 ts ground cloves
1/4 ts ground nutmeg
1 Tb freshly grated ginger
2 pn fine sea salt

Process in a food processor until smooth. Add more flax
seeds to thicken up the dough. Taste the dough and adjust
any seasonings if needed. Knead the dough until nice and
pliable. Cut it in half and wrap each half in parchment
paper. Refrigerate for 1-2 hr or until well chilled. Once
chilled, using a rolling pin, roll each dough into a flat
rectangle or square. You can make it as thick as you want.
The thicker the dough, the longer it will dry out and the
chewier it will be. For a crispy cookie roll the dough out
as thin as possible.

You can cut the cookies into rounds, squares or even use a
gingerbread cookie cutter. Place your cookies on dehydrator
trays that are lined with teflex sheets and dehydrate at
145F for 1-2 hr and then bring down to 110F for 10-12 hr or
until the desired consistency. (It is recommended to
dehydrate at 145F in the Excalibur dehydrators only, the
temp of the food never reaches 145, so don't worry about
the enzymes, etc...)

by Alex Malinsky

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