Tomatillo Sauce

get a lot of tomatillos. I like the smaller ones with darker green husks. you'll probably need a little more than a pound. so: the "recipe" goes like this (I'm guessing at the measurements here):

tomatillos
3-5 jalapenos
2-4 cloves garlic
3/4 tsp salt
3/4 tsp black pepper
dash cumin
dash sage
1/5 bunch cilantro, leafy parts only.

peel off the leafy junk from the tomatillos, and place them in boiling water for about a minute and a half. meanwhile, wash your other produce.
make your temperature 350°.
on a pan that will not drain (cookie sheet with raised edges, casserole pan, etc.), place your tomatillos and the jalapenos. let them roast until the jalapenos start to blacken. if you want you can throw the garlic on the pan, too.

toss everything into a blender or food processor and liquefy.

eat. it's freakin' good.

Gingerbread

this stuff tastes pretty good with some vanilla or lemon icing.

½ cup oil
7½ tablespoons molasses
¾ cup milk
½ tsp salt
3¾ cups flour
1/3 tsp ground cloves
1½ tap baking soda
2/3 tsp ground ginger
1 tsp ground cinnamon

make your temperature 350°.
mix your oil, milk & molasses. separately, mix all the rest of the stuff thoroughly, then sift them into the wet stuff. the mixture should be pretty dry, but maybe if you need to you could add a little more milk, say up to a half cup at most.
stuff the whole thing into a pan about 8" square. Bake for about 40 minutes. stick a knife in the middle. if it comes out dry, you're done. I like to butter the top when I take it out of the oven. just coat it with butter, so the top won't dry out too much.