Well, I'm back... and no one else posted after my last post -

DR SWW - Try a few grinds of freshly ground black pepper in your spice cookie variation. I have a wonderful gingerbread recipe that has black pepper in it - adds a nice heat and a gentle kick to the loaf.
I also add a sprinkle or two of cinnamon to my chocolate chippers - helps to mellow out the sweetness.
RE: American Idol and riffing - While I was in OZ in August, I was able to catch three episodes of Australian Idol. I was very impressed. Good talent and good song selection. And some pretty decent performances. -Oh, and the country "bloke" from Brisbane... I'd faint if he ever tipped his hat at me.

AND, the judges there actually reprimanded the contestants for 1) sounding too much like the original recording, and 2) not singing the song the way it was written. They actually discouraged riffing - at least on the episodes I saw. And their Simon-equivalent was very honest with them too. He told one contestant -who happened to be a white, tall and overweight young man - that he may even have the best voice of everyone, but that there's no way he could every market him and make money for him and off of him - which, as he also pointed out - was the main reason of the contest. To find the next superstar. The frankness was startling and refreshing.
Oh, and back to DR SWW - I guess I must have missed that you and der Brucer finally made to the East Coast. -Probably happened during my "hiatus". Welcome! -And if you happen to be able to get away to Washington, DC before January 4, I'd be more than happy to walk you into
Camelot!
Oh, and what kind of cookie sheets do you use? I've grown really fond of the nice, heavy, "pebbled" aluminum ones from Doughmakers - along with parchment paper and or a silpat. There's a big Christmas bazaar in Richmond this weekend, and I'm gonna try to make it back during the day - weather permitting - since they set up a booth, and they offer their products at a substantial discount. I think you can also get them at various retailers now - like Sur La Table - and I believe The Pampered Chef "party circuit" carries them now too.