November 29, 2012
Is it just me, or is there a lot of competitive holiday-ing going on out there?
Don’t get me wrong, I love Pinterest and food/style blogs and Instagram and gift guides as much as the next girl, but sometimes I think that all of this display can mess with our heads. Maybe it’s not meant to be competitive, but when everyone else’s life appears to be perfectly packaged, in cute recycled cardboard boxes festooned with washi tape and organic baker’s twice, then photographed using the perfect vintage filter, it’s easy to feel like your life doesn’t measure up.
This is not what the holidays are about.
The holidays are not a competitive sport. They are not meant for comparing your life (or holiday card or wrapping job or homemade toffee) to everyone else’s. They are not about feeling obligated to whip up magazine-page-worthy meals from scratch or addressing your custom typography/photo collage holiday cards in metallic pen calligraphy or making sure that your tree ornaments are all in the same color family or festooning your mantle and door with homemade decorations from pine boughs you chopped yourself.
You don’t have to host the most charming holiday party or have just the right present picked out for everyone. If you don’t do these things, the holidays will go on, and they will not lose any of their real meaning.
I’m all for making this time of year special, but when we make it so damn significant that every inch of it is up for inspection and ornamentation, we’ve defeated the point.
HOMEMADE CRYSTALLIZED GINGER
Okay, it may seem totally hypocritical that I waxed on about resisting the holiday pressure to do it all and now I’m offering you a recipe for making your own crystallized ginger. I know, I KNOW.
Please know I’m not implying that you ought to be making your own crystallized ginger, just that you can make it at home should you be planning to do some holiday baking or would like to give some away as gifts. But if you care not for the stuff or can’t be bothered to do one more damn thing right now, then ignore me.
2 cups water
2 cups sugar
2 cups fresh ginger, peeled and cut into 1/8” strips or coins
Bring the water and sugar to a boil over high heat, then add the ginger pieces. Reduce the heat to medium and continue to boil the mixture until the ginger becomes translucent, 25-30 minutes.
Using a slotted spoon or strainer, transfer the ginger pieces to a drying rack set over a cookie sheet (to keep drips off of your counter). Allow the ginger to cool and dry for half an hour before rolling the pieces in granulated sugar. In the meantime, reduce the leftover liquid down until you have yourself a nice ginger syrup (perfect in tea or cocktails!)
Return the sugared ginger to a clean rack and allow the pieces to dry out thoroughly before storing them in an airtight container. The finished crystallized should no longer feel tacky and should “ping” when you drop the pieces into a jar.
Looking for a recipe to use your ginger in? These ginger-macadamia nut cookies are a favorite.