Ouch!!! That sounds terrible

That's horrible and must be frightening too for him and for you too Wolf.

Hey everyone - if you're looking for a great crisp addition to the traditional gingerbread or to sweets on the dainty tray at parties, this recipe worked for me:

Ginger Thins (source: Canadian Living magazine, I think)
� cup butter, softened
1 cup packed brown sugar
� cup fancy molasses
2 � cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
� tsp cinnamon
� tsp each salt and pepper
� cup granulated sugar

Grease baking sheets or line with parchment paper; set aside.
In large bowl, beat butter with brown sugar; stir in molasses until smooth.� Whisk together flour, ginger, baking soda, cinnamon, salt and pepper; stir into batter.
Flatten dough into 2 rounds.� Wrap in plastic wrap and refrigerate for at least 1 hour or until cold and firm.� (Make-ahead: Refrigerate for up to 1 week.)
Remove 1 round of dough from refrigerator.� On floured surface, roll out dough to 1/8-inch (3 mm) thickness.� Cut into desired shapes using 2-inch (5 cm) cookie cutters, rerolling scraps once.
Transfer to baking sheets; sprinkle with granulated sugar.� Bake in top and bottom thirds of 375 deg F oven, switching and rotating pans halfway through baking time, for 6 to 8 minutes or until browned and firm to the touch.� Let cool on racks.� Repeat with remaining dough.�
Makes about 108 cookies.

Per cookies:� about 36 cal, trace protein, 1 g total fat (1g sat. fat), 6g carb, trace fibre, 3 mg chol, 30 mg sodium, %RDI: 2% iron, 1% bit A, 1% folate.

I'm thinking of making a buche de noel (Yule Log) for Christmas dinner dessert.� Anyone ever made one of these? I've already fainted and got up from the idea of the jelly roll pan.� Who knew that a Yule Log is actually a jelly roll cake with cream filling? I did not.�
Here's a pic to jog memories - there are lots of recipes on line, but I"m interested in whether this will be worth it or not.

The mushrooms are marzipan in this photo, although I hear they are traditionally meringue.