New Happenings in Married Life

Firstly, it's really hard to have any old happenings when you've only been married two weeks. Everything is new. But we've been having fun! Here's an update:

• We were married (finally!!) on September 3, 2010! Hooray! The next couple days we spent moving in, getting ready for school and playing. 
• Since then we've both been getting into the full swing of school again. We both have pretty rigurous schedules and we're both also working on campus. Todd works in the Horticulture Gardens and I work in the Dance Costume Shop and insturuct one section of DANCE 170- Intro to World Dance.
• We both tried out for Dance Allience (the top touring dance team at BYU-Idaho) last tuesday and made it onto the team. It takes quite a commitment of time and energy, but we've already made some great friends and had a lot of fun. And it doesn't seem like it's such a huge time commitment because it's time we get to spend together. We've already had 3 rehearsals and it's going to be a great show. And it looks like we're both going to have to become modern dancers for the time being, which is good for both of us. ;)

And a sampling of what we've been eating. I've been working on getting a word document cookbook together for myself with the recipes I use the most, so hopefully as I work on it I'll share some of my favorites. I like that these cookies have oil instead of butter and I added 3 types of ginger to make them zippy. Not as zippy as I planned, but very warm and definately gingery. They would be really good with dried canberries and lemon zest added.

Triple Ginger Cookies 

Ingredients

• 1 cup packed brown sugar
• 3/4 cup vegetable oil
• 1/4 cup molasses
• 1 egg
• 1 tablespoon grated fresh ginger
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon garam masala (or any mixture of warm spices, cinnamon, cloves, nutmeg, cardamom, etc.)
• 1 teaspoon ground cinnamon
• 2 teaspoon ground ginger
• 4 tablespoons minced candied ginger (almost to a pulp unloess you want bites of candied ginger in your cookies)
• ¼ cup turbinado sugar with a dash of course salt (to roll cookies in)

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, fresh ginger, and egg. Combine the flour, baking soda, salt, garam masala, cinnamon, and gingers; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in sugar before placing 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.