Black Dog Ginger Cookies

This is from my sister, Becky. I haven't tried them, but she usally is spot-on!!
Black Dog Ginger Cookies
From The Black Dog: Summer on the Vineyard Cookbook
1/2 cup coarsely chopped fresh ginger
1 1/2 cups canola oil
3 cups granulated sugar plus 1 cup for rolling the cookies
3/4 cup molasses
3 eggs
1 1/2 teaspoons salt
1 tablespoon cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour

Preheat the oven to 350°F.
Mix the fresh ginger with 1/2 cup of the oil in a food processor until
well minced.
In a large mixing bowl blend 3 cups sugar molasses, and the eggs.
Strain the minced ginger/oil mixture, reserving the liquid. Add this
liquid, plus the remaining sup of oil to the egg mixture and blend
until smooth.
In a separate bowl, mix together the salt, cinnamon, baking soda,
cloves, and flour.
Add the dry mix to the wet mix. Blend well.
Line your cookie sheets with parchment paper or grease with butter.
Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of
granulated sugar.
Place on prepared cookie sheets and back for about eight to twelve
minutes. Just until the tops crack and the cookies are flat.
Cool completely on wire racks. Enjoy!
Makes about eight dozen cookies.

Jenny's Beet Salad

Beets
Scallions
Cilantro
Roast beets in a covered pan to which you have added some water. About an hour. Cool so you can slip the skins off.

Dressing: basically a lime juice mustard viniagrette using olive oil, minced garlic, s&p, lime juice, and a bit of dijon mustard.

Cut up beets into chunks, pour dressing over, cover and refrigerate overnight. Add chopped scallions and lots of cilantro.

Yum.