Big & Soft Ginger Cookies

Many ginger cookies are often very hard to bite into, not so gingery and very sweet. Some cookies have been known to to even break teeth. This recipe is for people who like it soft, spicier and less sweet than what we’re used to.


3/4 cup butter, softened
1/2 cup & 2 tbsp sugar
1.5 eggs (2 yolks, 1 white)
1/4 cup molasses
2-1/4 cups all-purpose flour
3 teaspoons ground ginger
1 teaspoon baking soda
3 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon salt
Additional icing sugar
Additional butter


  1. Preheat oven to 350* F and prepare to use the middle rack.
  2. In one bowl, cream butter and sugar until light and fluffy.
  3. In a second bowl, beat the eggs fully and add the eggs to the first bowl, mixing thoroughly.
  4. Add the molasses to the mixture and mix well.
  5. In a third bowl, Combine the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt.
  6. Pour the wet mixture into the dry mixture and mix well using hands.
  7. Prepare baking sheets by lining baking area with parchment paper.
  8. Grease parchment paper where the cookies will be baking.
  9. Roll the dough into 1-1/2-in. balls, then roll in icing sugar.
  10. Place 2 in. apart on the parchment-lined baking sheets.
  11. Bake until puffy and lightly browned, 14 minutes (electric oven).
  12. Remove to cool.


  1. Photos can be misleading. Dough and cookie color will depend on what kind of molasses is used. For this recipe, unsulphured, Blackstrap molasses was used. 
  2. The most thorough and loving way to mix dough is to do it by hand. Dough is dough. Get in there and mix it like you mean it.
  3. Dough portions were done by hand, though you could use an ice cream scooper or spoon if preferred.
  4. The cookies will harden over time, so to keep them soft, store them in a sealed container. If crunchy features are desired, let them sit out for a few hours after cooling. The edges will be crunchy while the center moist.

Apple Sauce




4 apples
1/2 cup of water
a dousing of: cinnamon, brown sugar and cornstarch


  1. Peel the apples, remove the core and slice them up evenly.
  2. Combine the sliced apples and water in a pot and place on medium heat.
  3. Douse the mixture with a layer of cinnamon, brown sugar and cornstarch.
  4. Stir the mixture well so the cornstarch and flour mix properly and don’t clump up.
  5. Keep stirring every few minutes so everything cooks evenly. Total cooking time is 10-15 min depending stove type.
  6. When you feel its done, squash the mixture using a mash-potato masher or use a hand blender (wand) to sort-of purée the apples.

Enjoy right away or refrigerate for later.  Not sure how long it preserves as it gets eaten fast!


A dousing is more than a tablespoon and less than a 1/4 cup.  Douse till you think it’s good. Sugar sweetens; cinnamon spices, and cornstarch binds and thickens.  Can skip the cornstarch if you like.  Can also substitute with flour.  I used both in my first batch and it was awesome.

Lexicon for Business Speak

Lexicon for Business Speak

“Lots of impactful statements which we can use to get traction going forward. Once actioned, we can socialize our proactive approach while potentiating a high level overview of the implementation. This goal will be our primary, secondary, tertiary and quaternary deliverable which we’ll leverage during the lift and shift of the valuation by our Executive.”

(Yes, people in corporations actually talk this way.)

This is a little project I occupied myself with while I worked for the Bank.  I found it absurd that people actually spoke to each other in this way, so I documented it for later use.  Enjoy!



Adding value
And stuff like that
And that kind of thing
At the end of the day
Ballpark this
Blue Sky this
Circle Back
Connecting (with people)
Emotional Intelligence (EI) *1*
Getting Traction
Going Forward
Group Grope (meetings) *2*
High Level
I get what you’re laying down
Interface with my continuance
Leverage (used as a verb) *3*
Leverage buy-in
Lift and Shift
Lines of Defense
Make it so
Next steps
On board
On the same page
Parking Lot Item
Plan of action
Poking the bear (audit)
Reach out
Road map
Utilize *4*
Value add
When all is said and done



“Allow me to calibrate my reference in the most optimal way.”

“We’ll have our folks work on it, have some face to face and maybe we’ll have some cycles for a day in the life and make it real.”

“Let me give you some background on the ask.”

“Let’s blue sky this/let’s ballpark this.”

“Let’s circle back to that.”

“Let’s put that in the parking lot.”

“Let’s touch base on that later.”

“Let’s take this off-line.”

“The board was convinced that my new ad campaign for arsenic and semen flavored lollipops for tots will be incredibly impactful and will generate heaps of sales.”

I am an idiot so I will spend my day solutioning a way to deal with my stupidity.”

1“If this isn’t what you are looking for, feel free to book a quick call so we can clarify your ask.



*1* Emotional Intelligence (EI):  In Canada, EI is the acronym for Employment Insurance, which used to be called Unemployment Insurance in the days before political correctness poisoned our society.  EI is a government-paid or tax-funded insurance given to workers laid-off from their employment.

*2* Group Grope: was coined by a boss of mine.  She used it to describe mandatory team meetings.

*3* Leverage (used as a verb): Here is an excellent angle on Leverage as a Verb.

*4* Utilize: This has always been a point of contention for me.  I’m not sure how this word became a synonym for Use.  I hypothesize that it was done by IT folks who were looking at utilization statistics of various computer related resources, like memory utilization and bandwidth usage.  Somehow using something morphed into making use of something.  I’m using my flashlight to light my way.  Versus I’m utilizing my cellphone as a flashlight to light my way.  Naturally, language evolves to serve people, yet I cringe every time Utilize is utilized incorrectly.

Sheep’s Brains for Dinner TONIGHT!!!!

So eons ago, in the house I grew up in, my stepfather’s mom was cooking up a delicacy – at least that’s what they called it. I remember being in my room, smelling this god-awful odor, not knowing what it was. I thought it was some chemical leak or spill or some weird shit coming from the basement – maybe archaeologists unearthed a tomb under our house.

I opened my door and this cloud of shit hit me, like a tsunami. I thought I was going to die. Fight or flight set in and I decided to defend my home from this cloud of death. I wet a towel, wrapped it around my face and tied a rope around my head to secure it, just as you would if there’s a fire, to prevent smoke inhalation.

I made my way down the stairs, to the kitchen and I could tell the odor was getting worse, but the makeshift respirator was doing its job. Once I got to the kitchen, I learned that Sheep’s brains were for dinner and I almost vomited.

I ordered pizza.

I also learned that my tolerance for shit inhalation is pretty damn high.

Restrooms and Keys

During my road trip back to Toronto from Las Vegas, it occurred to me that restrooms in the US are open to everyone.  In Ontario, you need a key to use them.  I don’t get that.  Often when you go to a shop or gas station or office, they have a washroom key on this massive piece of wood, which they keep replacing from time to time.  They say – they want to keep track of the key, so they attach it to something gargantuan that won’t be easily lost.

But why are we locking shit-houses in the first place?  Aren’t Canadians supposed to keep their doors unlocked????

Signing off from Bettendorf, IA

Gun Control in 2014 & Beyond

I’m finding it interesting how the Empire is going about disarming its citizenry these days. For instance, in Canada, the government has an extremely complicated and convoluted process for citizens to own, manage and enjoy their firearms.  In the US, they won’t touch the second amendment, but they will horde all the ammo.
Here’s a quote I found that nails it beautifully:
“The difference between a gun collection and an art collection is the supply and demand of ammunition.” — Alexandre Johnson

Dark Bark

300 grams of dark chocolate
1-2 cups of raw almonds
sea salt
boiling water

cookie sheet, baking tray or pizza tray (I use a pizza tray)
glass bowl
sauce pan
paper towel
parchment paper
wooden spoon


*Preheat oven to 350 F.
* Boil about a cup of water.

  1. Place the almonds onto pizza tray lined with parchment paper on the middle rack of the oven for 8-10 minutes, (8 if almonds are fresh).
  2. While the almonds bake, break-up the chocolate into bite-sized chunks, or even smaller using a knife.  Smaller pieces melt quicker.
  3. Pour the boiling water into the sauce pan, and heat the pan on low to about 2.5 on the element. (do not burn the chocolate).
  4. Place the glass bowl on top of the pan so that the base is in the water, while the bowl fits snug inside. Make sure the glass bowl’s interior is completely dry before adding the chocolate. If unsure, dry it with paper towel again and again…and again.  Water and chocolate do not mix.Congratulations, you’ve got a make shift double-boiler!
  5.  Place the chocolate into the bowl and stir with the wooden spoon.
  6. Eight to ten minutes later…take the almonds out of the oven and let them cool for 3 to 4 minutes.
  7. Once the chocolate has liquefied, pour the almonds into the bowl and mix thoroughly. Tip: The parchment paper’s corners can be folded to help transport the almonds to the bowl.
  8.  Place the parchment paper back onto the edged cookie sheet or pizza tray.
  9. Once the almonds have been thoroughly mixed in, pour the entire mixture onto the pizza tray ensuring the mixture is spread out evenly across the surface.
  10. Sprinkle the salt across the top covering the surface to your heart’s content.
  11. Place this Pièce de Résistance into the fridge for 30 min if you want to eat it now now now!!!

For best results, leave it in the fridge over night or for a few hours to allow the chocolate to harden.



1/2 can of chick peas
3.5 dashes of paprika
3 dashes of cumin
a teaspoon of garlic purée
2 squeezes of stone ground mustard
half a lemon’s juice

Place all the ingredients into a food processor and purée until completely purée-fied.



Red Lentil Soup

Serves 4 – 5 bowls of soup.

2 onions
4 carrots
1-2 cups of split red lentils
1 bouillon cube
4 cups of boiling water
1 glass of cold water
4 tbsp coconut oil (or the oil you like to cook with)

Spices: (1 teaspoon for each or more depending on desire)
Mustard Seed powder
Garlic powder

1. Toss the lentils in a bowl, and submerge them completely in water for a minimum of 20 minutes.
2. While the lentils soak, chop the onions and carrots to desired size.
3. Heat the soup pot to medium heat and add in the coconut oil.  Allow the pot to heat up.
4. Boil 1 litre or 4 cups of water.
5. Add onions to the hot oil while stirring frequently and fry  for 10 minutes.
6. Add the spices slowly, so they have time to cook  and fuse with the onions.
7. Add just enough water (from the glass) from time to time, if needed, to prevent dry spices from sticking to the bottom of the pot.
8. Let the spices mix together for 2-3 min before adding the next spice.
9. Add the carrots to the mixture and stir thoroughly.
10. Dissolve the Bouillon cube in 3 cups of water add to the soup pot.
11. Using a strainer, run the strained lentils under the cold-water tap so debris and particulates get washed out thoroughly.
12.  Add the Lentils to the pot and stir the soup.
13. Crank up the heat to boil the soup for a couple of minutes.
10. Once boiled, turn down the heat to simmer soup on low-medium heat, for about 40 minutes.
11.  Stir the soup regularly to prevent the lentils from sticking to the bottom / burning.
12. At about the 25-30 minute mark, check the consistency of the soup.  If too stewy, add the remaining water.

Note 1: Lentils should be mushy.  If al dente, simmer longer.

Note 2: As the lentils continue to expand, the soup will thicken. Add additional boiling water for desired consistency. Salt isn’t added to this mixture as many Bouillon cubes contain salt. However, as always, add salt to taste.