A stand-up fruit

My mind is made of marshmallows this week, and I blame this state of being entirely on Unified School District 353.

In the sixth grade, the clever teachers of that district gave we students these books called planners. They were filled with maps, tables, school rules, and dozens of glorious. blank. pages. From that day on, I have charted the course of my life on those small lines. I write everything in my planner -- appointments, tests, birthdays, and celebrations I make up like "November 22: eat ice cream float day."

My planner system treats me well. I remember where I am supposed to be, and when, and I look forward to far-away trips and birthdays from the moment they're penciled in. There is only one drawback to my plannerly life, and it is January. It takes an act of Congress (and they only just returned from recess!) for me to go to the one store where they sell my favorite planner before the 20th of January.

My 2008 planner is full, but I have yet to buy one for 2009, and all the dates and ideas I need to remember are floating 'round my head, instead of being pinned neatly down on paper.

Until I get to the store, I'm operating in that gray zone between planners. My marshmallow mind keeps me from accomplishing even modest tasks like taking down the Christmas tree and cooking on a regular basis. If I hadn't any leftovers, I may have spent this time eating nothing but Quik Trip taquitos and iced mochas. (And I admit, taquitos and iced mochas have been heavily involved in my weekly routine.) Instead, I got some fruit in thanks to this cranberry sauce. I've been smearing it on bread with peanut butter for sandwiches, heating some in a bowl for dessert, and schlepping this sauce on the side of my plate for most meals. I hope this cranberry sauce/salad proves to be a stand-up friend for you as well.

Cranberry salad (and my rockin' new pineapple oven mitt)

Cranberry-peach salad with g.i.n.g.e.r

• 1/2 cup sugar
• 1/2 cup honey
  
• 1 cup water
• 4 cups (1 12-oz package) fresh or frozen cranberries
  
• 1 cup chopped peach chunks (about 1/2" in diameter)
  
• 2 Tb freshly ground ginger root
  
• 1 tsp. ground ginger powder
  

First, wash and pick over cranberries. In a saucepan, bring the water, honey, and sugar to a boil, stirring to dissolve sugar. Add cranberries, and return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst (this is my favorite part. Pop! Pop! Pop!)

Now, you can add all number of optional ingredients. You may stick with my add-ins above, or throw in some variations of your own. I hear that fresh blueberries add a good kick. If you do follow my recipe, make sure to stir in the ground ginger slowly to fully incorporate the spice. I'd hate for you to find a pocket of straight ginger...in your mouth.

Remove the mixture from heat. Let it cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools. Get creative with this stuff. I've used it in sandwiches with provolone cheese and lettuce several times. Tasty.

Cranberry sauce base makes 2 1/4 cups (ish.)