Sometimes this life of mine is just plain baffling. I sure as hell didn’t think I would ever live in Texas. I sure as hell didn’t think that I would ever be this poor. I sure as hell didn’t think I would ever let something fail that I felt so sure of.

My heart hurts these days. There is no point in hiding it.

So what did I do?

I drank whiskey with my sister. I played shuffleboard and did a little shimmying and shaking. Sometimes it helps to distract yourself with general silliness.

Today I woke up heavy. I walked my hound puppy in the thick Texas air. I could have walked for hours.

Instead, I made cookies.

When in doubt, listen to Christmas music and bake a shit ton of cookies.

So it goes.

Vegan Triple Ginger Cookies

• 2 cups flour
• 1/2 cup sugar
• 1 1/2 tbsp ginger powder
• 1 tbsp fresh grated ginger
• 1/4 cup chopped crystallized ginger
• 1/4 cup water
• 1/3 cup molasses
• 1/3 cup vegan butter
• 3/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder

Preheat the oven to 375 degrees. Melt your vegan buttery spread and set aside. Mix your dry ingredients together. Mix the wet ingredients in a separate bowl, and then slowly add to the dry mixture. Use your hands to mix everything up. The dough will be dry-ish, but just keep stirring and kneading. You can add a tbsp of extra water at a time, but I didn’t need it. Just be patient with it. Form tbsp size balls and roll in sugar. Flatten lightly and cook for 8-10 minutes.

These are the perfect holiday cookie. They’ve got a bite to them and the outside remains crunchy while the inside is soft and chewy.

Damn good. Almost good enough to turn my heart happy.

Almost.