gingerbread composition

It has become a tradition for me to bake gingerbread in the winter. On more than one occasion, I have been quite taken with the way the various dry ingredients compose themselves the bowl: the various spices making dark patterns on the lighter flour mixtures. Here are photos from three different times I made gingerbread in recent years.
Here, I seem to have added the spices from lighter color to dark, with ginger, then cinnamon, then cloves.

Here, the spices clumped up, looking like miniature boulders on a bed of sugar gravel.

Here, the cinnamon perfectly held the shape of the measuring spoon.

(And no, I haven’t had time for baking yet this year. I’ve been too busy cooking up perception experiments and writing abstracts. Which are not nearly as tasty.)

3 thoughts on “gingerbread composition

  1. Ooooh. I always appreciate anything involving cinnamon… but also, gingerbread is delicious. And I love how the spices look in these photos.
    The photos remind me of how one of my old roommates (when we were in our 20s) made a bunch of art with spices. I think she mixed them with water so they were sort of like a paste and then she finger painted with them? I don’t remember. Anyway, the abstract pictures were pretty, and at least for a while they also smelled nice. :)

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