This is what happens when you let your mind wander

Ok, the caption on the photo isn’t quite right. The above is what happens when you let your mind wander and you don’t set a timer.

Once, many years ago, I forgot a pot on the stove at my mother-in-law’s house. I was reducing some sauce and headed out the door in a clueless moment without a thought to what I was doing only a few minutes before.

Then I remembered I had left it on the stove and I tried to call someone at the house to see if they could take it off the heat. By that point it had already been found by another family member, all dried out and in a rather bad way, sauce-wise.

Incredibly, I actually managed to resurrect it. I felt rather fortunate about dodging that bullet.

And my luck went downhill after that. I remember my mother reminding me to crack the oven door a little bit when I was broiling things as it gets rather hot in there rather quickly, and before you know it your broiling will turn to charring.

But the oven door let out too much heat, I argued. When I had the opportunity, I broiled with the door closed. Things certainly moved more quickly, that’s for sure. So much so that after clearing all the smoke out of the main floor of the house, I promised myself that I would set a timer every time I broiled anything. Same for anything I was cooking, especially if it was over high heat. I kept nattering on to my kids about not turning their back on a pot on the stove, set a timer, pay attention… You don’t want to burn anything.

And I took my own advice right up until I didn’t. Mercifully, I had more pine nuts in the pantry and no one else happened to be in the kitchen and had to know about my hot pan oversight. But you see? This is what happens when you get cocky. Your perfectly browned pine nuts end up biting you in the ass. It was the stove version of a marshmallow over a bonfire. I spent a ton of time and effort getting a perfect brown char all over and then in a moment of inattention I set it aflame.

Secretly, I’m always a little relieved when I make a mistake like this. It was relatively harmless (although pine nuts are horribly expensive) and it reminded me to be careful and pay attention. When a lesson like that comes along I always try to heed the message. At least a little bit.

A team effort, if ever there was one.

My mother loves ginger. I’m rather lukewarm about it. I’m more appreciative these days but for years I was no fan.

For my mom, candied ginger, this ginger, that ginger – everything goes… If a recipe calls for ginger she’ll add twice what is called for.

She has been making gingerbread from the same recipe, year after year. I’m not sure where the actual recipe is from, but given that we have made about a zillion batches of gingerbread, I’m going to say it’s an old family recipe.

And it is great. Best gingerbread on the planet if I do say so, myself. Or if I say so for her benefit. Every other time I have had gingerbread it has lacked something. No idea what, but it doesn’t matter. Mom’s gingerbread rocks and however she does it – the ginger is exactly the right amount.

There is more, though. Her gingerbread is structural as long as you cook it long enough for it to get a bit crunchy. It holds together in house-form perfectly.

So that said, about 20 years ago mom started doing gingerbread houses for her kids (us) and our cousins. I always thought that everyone did gingerbread houses like ours – you know, built like a bunker and perfect for decorating with zillions of candies. Then, once the candies had all been pried off, the gingerbread was there for the eating. It does get a bit stale but every year there doesn’t seem to be much left no matter how dry the air in the house might be.

This year she decided that this year would be her last year to build the houses. I don’t blame her, as it’s a lot of work. She did, however, go out in style, making 11 houses for all the young relatives. Quite the swan song.

Now, I would be remiss in not mentioning that the gingerbread house creative process is a team effort. My mom makes the dough and crafts the pieces for the houses; my dad takes care of quality control in the form of sampling the off-cuts and he is in charge of trimming the slabs and gluing the houses together.

He uses melted sugar. It hardens like hard candy and it’ll hold slabs of gingerbread in perfect harmony even with a couple pounds of gummy bears and icing. What is more, it’ll stand for days on end. The only drawback is that things get a bit sticky when you’re demolishing the house, but that sort of goes with the territory.

They have a system set up, honed from years of practice. How long to bake the gingerbread slabs; how to fix any breaks; how to trim to size; how to assemble properly and not burn yourself… It’s a rather impressive process.

Now we just have to get them to write it down so we don’t lose the technique. It’s golden. Best gingerbread and best gingerbread houses around made with love from a great team.