It’s almost been a year. One year since we moved from the big city to the small desert. It’s weird and wonderful. It’s conservative, and we are not, so that’s an adjustment. I don’t really have friends here yet. My work comes in fits and starts but so far every client has been lovely.

Ian’s busy memorizing Bye Bye Miss American Pie and re-enacting scenes from Muppet Family Christmas. (“Son! Ma! Aaahaaah!”) It seems he’s figured out kindergarten including raising a quiet hand and not yelling during “pack up.” We’re settled in our first home and can’t seem to save money but we keep trying. We’re headed to Ann Arbor for Christmas and I’m asking Santa for zero norovirus.

Who wants gingerbread? This is a refined sugar free version your kids can eat and you’ll still love them.

Gingerbread

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup molasses

1/2 cup melted butter (coconut oil for the vegans)

1/2 cup coconut sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees

Combine all dry ingredients, except sugar, in a medium bowl.

Combine all wet ingredients, and sugar, in a large bowl. Add dry ingredients to wet and mix until dough is formed. Form into a ball or disk, cover and refrigerate for one hour or overnight. Roll out dough to 1/2 inch thickness, cut into shapes and bake for 8-10 minutes. Enjoy!