It has become a tradition for me to bake gingerbread in the winter. On more than one occasion, I have been quite taken with the way the various dry ingredients compose themselves the bowl: the various spices making dark patterns on the lighter flour mixtures. Here are photos from three different times I made gingerbread in recent years.
Here, I seem to have added the spices from lighter color to dark, with ginger, then cinnamon, then cloves.
(And no, I haven’t had time for baking yet this year. I’ve been too busy cooking up perception experiments and writing abstracts. Which are not nearly as tasty.)