I'm not posting this recipe publicly because I really like Cook's Illustrated, and would definitely recommend that people buy the magazine. Luckily, this is my site, and I can lock entries, which allows me to search for them later when I need them. Once a year or so, I have to go rooting through my stash of back issues of Cook's Illustrated to find That Gingerbread Recipe, because now that I've had it, no other will do.

We are nearly prepared. Yes, PHE 2006 is just about to land on us, and land on us with this sickening, alcoholic *thump*.The RSVP list currently stands somewhere around 40. There will be thirteen people staying in our house alone. I have a fridge full of food, and I'm not done yet.

I have a sweater to finish knitting for Saturday—if I'm diligent, I will finish tonight.

In my brain, the storm-signal flags are at 'PHE hurricane warning' level: instead of black-on-red squares, blue-on-white squares with little penguins at the bottom. Not to mention the little dusty white fingerprints from the all-purpose flour I've been going through like water.

Oatmeal cookies? Check.
Gingerpeople? Check.
Molasses spice cookies? Tomorrow.
Chocolate chip cookies? Not gonna bother until Saturday and Sunday.

Perhaps I should classify this as Official Cooking Week on domesticat.net. It certainly seems to be what's occupying my waking time. Today, especially; I think I've finally conquered gingerbread. I tasted one of the gingerbread-humans I baked, and they're yummy. Dark, spicy, but soft.