It's day 4 of my cookie bake-a-thon...my glycemic index runneth over.

How long has it been since you opened a jar of molasses and took a big whiff?  Well, that's too long.  I find it very easy to forget what molasses smells like, even if it's only been a few days since I've smelled it.  I just had to go get the jar again and take a big pull so I could remind you: it smells like a blend of dark-roast coffee and soy sauce.  That doesn't sound like a good idea for cookies.  But molasses in ginger cookies?  It's necessary, in a big way.

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I come from a long line of German women who feel compelled to produce baked goods pretty much nonstop from October to January.  I'm not even fudging this fact a bit. I refer to the phenomenon as "extreme baking," or the condition during which our collective kitchens are completely dusted with flour and sugar, all of our tupperware containers have been filled with sweets and handed over to neighbors, and our feet ache from standing over too many mixing bowls, yet we continue to bake without ceasing.  I suffer from the condition, and I don't even have a sweet tooth.

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Everybody's rainbow talkin' these days, and I have to admit I say "Double complete rainbow!" at least once every 48 hours.  (If you haven't heard of the Rainbow Guy yet, watch the video at the bottom of the post.)  Now I'm shamelessly stealing one of his most charming phrases for the title of a stir-fry of three proteins and three colors of vegetables.  It might be cheesy, but it's exactly what I said when I was deciding what to add to the three proteins we'd purchased (catfish, shrimp, and chicken) and standard stir-fry sauce-building trinity of garlic, ginger, and scallion: "...and then if I have red bell peppers, carrots, and green onions, it'll be...it'll be like a triple complete rainbow!"  And you know what came next:  "All across your plate!"

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