A shout-out of thanks to the Portland Phoenix for including my blog in their story on our online food culture. (Although I do disagree with the characterization of Mr. or Ms. Portland Psst, whose blog I find consistently amusing, if not always enlightening.

I'm about to leave for Boston, and then Wellfleet, in about 45 minutes. In Boston I'll be having brunch with my mom and some friends at Acquitaine, and then attending a play that has something to do with Jewish mothers. I can't remember the title.

Then, off to Wellfleet for the Christmas festivities. Only the strong (stomachs) survive: Sunday night is prime rib, Monday is Oysters Rockefeller, hot wings, cheese and crackers, and much more; Tuesday is baked bread casserole on Christmas morning and lots of other stuff. All seasoned liberally with shots of Crown Royal.

I'm very much looking forward to it! On our return, it's back to work, and then the weekend preparing for our New Year's Day party-- I think we might make a deep-fried turkey. Yes, we do have a turkey-frying kit. Of course, doesn't everyone?

In the meantime, Merry Christmas to everyone. If you have the time, make these cookies. They're delicious. And from Martha Stewart, so you know they're good!

Chocolate Gingerbread Cookies

1 1/2 cups flour
1 1/4 t ground ginger
1 t ground cinnamon
1/4 t ground cloves
1 T cocoa powder (use Dutched if you can get it)
1 stick butter
1 T freshly grated ginger
1/2 cup dark brown sugar
1/2 cup unsulfured molasses
1 t baking soda
1 1/2 t boiling water
7 oz semisweet chocalate chips
granulated sugar

1. Sift together first set of dry ingredients (through cocoa in the list)
2. Beat together butter and fresh ginger in bowl of mixer until light and smooth
3. Add brown sugar; mix
4. Add molasses; mix.
5. Dissolve baking soda in boiling water.
6. Add 1/2 flour mixture to bowl of mixer; beat; add soda mixture; beat; add rest of flour mixture; beat until combined.
7. Add chocolate chips.
8. Wrap dough ball in plastic, flatten to 1 inch thick, and chill in refrigerator for at least 2 hours.
9. Form into 1 inch balls; roll in granulated sugar; place on cookie sheet and chill in refrigerator for 20 minutes.
10. Bake in preheated 325 degree oven for 10-12 minutes, until surfaces of cookies begin to crack.
11. Cool on wire rack.