Photographs to accompany Head East
(YNP = Yellowstone National Park)
YNP: Undine Falls
YNP: Lost Lake trail
YNP: Bear and antelope
Beartooth and Chief Joseph Highways
Shoshone River valley
Photographs to accompany Yellowstone Is Awesome
(YNP = Yosemite National Park)
YNP: Roosevelt Arch and Albright Visitor Center
YNP: Mammoth Springs
YNP: Roaring Mountain
YNP: Artists Paintpots
Photographs to accompany Rockies: Rain, Moose, Elk, Mud (and Squirrel)
GTNP = Grand Teton National Park
YNP = Yellowstone National Park
GTNP: Craig Thomas Visitors Center
GTNP: Jenny Lake
GTNP: Roadside vistas
YNP at dusk
Photographs to accompany Long Road to Jackson
Leaving Grand Lake
Rabbit Ears Peak, Rabbit Ears Pass
Dinosaur National Monument: Fossil Discovery Trail
Dinosaur National Monument: Quarry (aka Wall of Fossils)
More Rt. 191
Rt. 191 to Jackson
Photographs to accompany Preamble to Early Fall In the West and Colorado and RMNP
Dawn departure from Logan
The road to Estes Park
Beaver Meadows Visitor Center at Rocky Mountain NP.
Elk at St. Mary's Lake
The road around Rocky Mountain to Grand Lake
My grandmother, Gladys Warner, was a formidable woman. She raised a family of six while working as a cook in a logging camp in the Adirondacks. When she made pies, she made them by the dozen. She nursed her sister's twins at the same time as one of her own. She hunted and fished. She grew most of her own food, canning lots of it even after getting huge freezer chests. She could knit a pair of mittens in an evening. And she made the best molasses cookies I have ever had.
This recipe makes 8-9 dozen, so make sure you have about 3 hours. Note that it doesn't use eggs, dairy products, or nuts, so it's a handy recipe if you have to worry about food allergies.
- 1/2 cup brown sugar
- 1 cup shortening
- 1 cup molasses
- 1 cup honey
- 1 1/2 cup unsweetened applesauce
- 1 tsp. salt
- 2 heaping tsp. ginger
- 2 heaping tsp. cinnamon
- 2 heaping tsp. baking soda
- 5-6 cups flour (about half a 5 lb. bag)
- about 1/4 cup granulated sugar
Preheat oven to 350F.
Cream together the brown sugar and shortening.
Add the molasses, honey, applesauce, salt, and spices and mix well.
Mix the baking soda into about 4 cups of flour, and add to the mixture. Stir until smooth.
Continue to add flour, mixing well, until the dough is very stiff. (The exact amount can vary based on humidity and who knows what else.)
Drop large spoonfuls onto a greased cookie sheet. (Bigger than a walnut, but smaller than an apricot.)
Butter the bottom of a glass and dip it in sugar. Use it to flatten the drops to between 1/3" and 1/2".
Bake for 12-15 minutes, until they bounce back when tapped with a finger. If they brown, you've kept them in too long.
Dark, non-stick cookie sheets do not work well: the cookies tend to burn on the bottom. Ordinary greased metal sheets work fine; they won't stick at all if you let them cool on the cookie sheet for about 5 minutes before transferring them to cooling racks.
If stored in an air-tight container, these cookies are purported to last indefinitely without refrigeration. (But I've never been able to test this - they get eaten too fast!)
I was dutifully reading the legal agreements on a website, which were popped open in a new window. Can you tell me what's wrong with this picture?
They did provide a link to print the document, but what I wanted to do was save a copy. Fortunately, I knew the keyboard shortcut "ctrl-s" for "Save page as…".
You just never know when those keyboard shortcuts will come in handy!