Comments on: And try to be cheerful https://orangette.net/2011/01/and-try-to-be-cheerful/ Mon, 25 Jan 2016 05:59:07 +0000 hourly 1 https://wordpress.org/?v=6.2.2 By: Molly https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-45180 Mon, 25 Jan 2016 05:59:07 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-45180 In reply to Jeffrey.

Jeffrey, do you mean me? Feel free to drop me an e-mail, if you’d like. contactorangette (at) gmail (dot) com

]]> By: Jeffrey https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-45166 Sun, 24 Jan 2016 20:43:18 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-45166 In reply to Jackie.

Could you send me a pic of her autograph? I have a signed copy I found used in a bookstore and want to confirm if it’s really hers. I can’t imagine someone forging it. Jmc376@gmail.com.

]]> By: The Turtles on Fantage https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25593 Sun, 26 Jan 2014 23:46:32 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25593 Asian Pear Ginger Muffins: My box of #2 apples from the farmer's market had some Asian Pears. I added a couple or peeled and very coarsely chopped Asian Pears to the ginger lemon mixture after it has cooled a bit. To adjust for the moisture in the pears, I subtracted 1/3 c butter milk, added 1/3 c flour, and up-ed the backing powder to a scant teaspoon. My family likes these even better.

]]> By: The Turtles on Fantage https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25595 Sun, 26 Jan 2014 23:46:32 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25595 Asian Pear Ginger Muffins: My box of #2 apples from the farmer's market had some Asian Pears. I added a couple or peeled and very coarsely chopped Asian Pears to the ginger lemon mixture after it has cooled a bit. To adjust for the moisture in the pears, I subtracted 1/3 c butter milk, added 1/3 c flour, and up-ed the backing powder to a scant teaspoon. My family likes these even better.

]]> By: Christine M. https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25594 Tue, 10 Dec 2013 22:18:50 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25594 UGH, thank you. I just hit 7 weeks into my first pregnancy, and I'm feeling it all- fatigue, soreness, and mostly nausea (constantly). This muffin is perfect eaten crumb-by-crumb early in the morning, and scarfed down late afternoon to tide me over til supper. I weighed 3 oz. of ginger and ended up with almost half a cup of processed ginger, but added it all- and it's definitely not too much. Love these!

]]> By: Christine M. https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25592 Tue, 10 Dec 2013 22:18:50 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25592 UGH, thank you. I just hit 7 weeks into my first pregnancy, and I'm feeling it all- fatigue, soreness, and mostly nausea (constantly). This muffin is perfect eaten crumb-by-crumb early in the morning, and scarfed down late afternoon to tide me over til supper. I weighed 3 oz. of ginger and ended up with almost half a cup of processed ginger, but added it all- and it's definitely not too much. Love these!

]]> By: Kaethe https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25589 Thu, 29 Nov 2012 21:28:45 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25589 I'll tell you why you keep the skin on the ginger, and why you get that nice domed shape. the skin of ginger actually contains natural yeast, so when you make the ginger-sugar syrup, you are actually starting a fermentation process. great, right????
this is also the basic recipe for making ginger beer, fyi.

]]> By: Kaethe https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25591 Thu, 29 Nov 2012 21:28:45 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25591 I'll tell you why you keep the skin on the ginger, and why you get that nice domed shape. the skin of ginger actually contains natural yeast, so when you make the ginger-sugar syrup, you are actually starting a fermentation process. great, right????
this is also the basic recipe for making ginger beer, fyi.

]]> By: Alice https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25588 Wed, 21 Nov 2012 17:03:14 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25588 These are particularly delicious made with fresh ginger from the farmer's market — mild but extra aromatic, use an extra 1/8 cup.

]]> By: Alice https://orangette.net/2011/01/and-try-to-be-cheerful/#comment-25590 Wed, 21 Nov 2012 17:03:14 +0000 https://elitemporaryblog.wordpress.com/2011/01/16/and-try-to-be-cheerful#comment-25590 These are particularly delicious made with fresh ginger from the farmer's market — mild but extra aromatic, use an extra 1/8 cup.

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