Well. That settles the question of whether I could do away with my Internet connection as part of my current budget-crunching crisis. Answer: NO.
As you might have guessed, the Internet left me for a few days. It must've found someone cuter. Probably that Jessica, with her new site and her darling laugh and her wonderful heart and her amazing courage and her BROTHER WHO IS THE VOICE OF SCOOBY DOO?! Jessica, we hardly knew thee. What next, you're going to drop the bomb that oh, Hugh Jackman happens to be your next door neighbor? And then we are coming to live with you forever and ever. Tell the husband now.
But in the meantime, perhaps it's better. I am the sort who needs clear leads from the Divine, in the order of a large neon arrow and a bouncer to point the way. Perhaps I am being directed to simplify my life? Could be. Things have just been...complicated. Okay, totally nutso crazy around here, happy now?
The stuff that keeps me from lying down in the middle of the boxes and drinking straight from the bottle:
The Girl, singing the "Namaste" song from the Yoga Kids ABC DVD, getting it mixed up with the other song she's trying to learn, wandering around the house tunelessly intoning, "Lama Steak! Lama Steak! Lama Steak! Red nose!"
The Boy, when I told him that Miss Jessica's brother was Scooby Doo's voice, his eyes getting huger and huger: "Whoaaaaaano sir. That is so not true. Is it?" (Doubters everywhere, Jess!)
Last but not least, I give you the recipe for the Best Gingersnaps Ever. These are the ones my mom always makes. They are, she says, from the 1979 Southern Living cookbook. If you find them getting hard, put a piece of bread in with them to soften them up, though you shouldn't need to do.
1 cup sugar
2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp ground cinamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 cup shortening (I use melted butter)
1/4 cup molasses
1 egg, slightly beaten
Preheat oven to 350 F.
Combine sugar, flour, salt, baking soda, and spices. Cut in shortening to course crumbs. Stir in molasses and egg.
Shape dough into 1" balls; roll in extra sugar. Place on ungreased baking sheets--don't flatten--and bake 8-10 minutes, watching carefully. Place on racks immediately.