Brownies

Maggie's been asking to make brownies for several days. This morning I finally relented. She looked at the recipe: "2 cups sugar." She wanted to know what that meant. Good grief.... I was about ready to call off the baking! But then she explained that she wanted to know what kind of sugar: brown or the regular white or the powdery white or what? I told her that "sugar" means the white regular sugar that's in the canister on the counter, unless the recipe specifies otherwise.

But then I had a second thought. The best fudge recipe in the world is a pretty standard recipe, but made with brown sugar instead of white. It imparts a bit of a caramely taste to the fudge. (And of course anything chocolate is improved by adding caramel!) What if we tried making the brownies with brown sugar instead of white?

The experiment turned out deliciously delightful. I'd encourage anybody to try it. Especially Glenda.

And while I'm on the subject of food,...
I noticed Marie's blog last week was waxing eloquent over whipped parsnips. She put me in the frame of mind where I start drooling over recipe ideas. My stroganoff was already simmering and the potatoes were boiling prior to being mashed. I started to think of the zucchini sitting in the fridge. I tell ya, I've had so many compliments on my zucchini. And all I do is saute it in olive oil, and then add a little salt, pepper, garlic, and sometimes parmesan. I think it's the olive oil that does it. Zucchini always used to strike me as one of those bland ol' things that you had to eat sometimes. But now I could eat two platefuls for supper and forget the rest of the meal. Ah, food is such a wonderful thing!