Ginger Snuff
Like some kind of mad scientist, I’m still making my ginger snuff on an irregular basis. While we were in Asia this fall, none of the places we stayed at had an oven in the kitchen (or anywhere else), so I heated the chopped ginger in a frying pan on the stove and then air-dried it for a couple of days. This method took longer, but the results were more or less the same.
In Málaga, not only do we have a decent stove with at least one non-stick pan in it, turns out that a nearby store, specializing in organic food and vegetables, carries fresh, organically grown ginger that costs 1/3 of what is charged in Sweden. So, the other day, I made a huge batch of ginger snuff that should keep me covered until spring arrives.