Another general update

Still queasy, but better than before. Appetite seems to be coming back.

Sleepy. Lazy. Missing the sun. (So much rain yesterday!!)

I'm 3/4ths of the way through the first book on my summer reading list: Summerland, by Michael Chabon
Aside from feeling a little guilty that I'm so into kids' books these days, I have to say I'm enjoying it immensely. I'm also reading book reviews in order to come up with a somewhat complete Summer Reading List. If I do come up with something listy, I'll post it here.

Oh, and bugger, I still need to post that brownie recipe. Okay. Coming up soon.

Raspberry Brownies

This is an adaptation of my mother-in-law's brownie recipe. Once you've made this a couple of times, you'll never go back to brownies from a box.

Raspberry Brownies

Ingredients:
2 squares unsweetened baking chocolate (about 2 oz.)
1/3 cup butter (5 and 1/3 Tablespoons)

2/3 cup flour, unsifted
1/2 teaspoon baking powder
1/4 teaspoon salt (optional if you are using salted butter)

2 eggs
3/4 cup sugar
1 teaspoon vanilla

1 cup raspberry preserves, seedless or seeded, stirred (8 oz.)
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If possible, take eggs from refrigerator about 10-20 minutes early to let them come to room temperature. Preheat oven to 350 degrees F.

In a small bowl, mix flour, baking powder, and optional salt.

In a sturdy saucepan, melt butter and chocolate over LOW heat.

In a large bowl, beat eggs; gradually beat in sugar and vanilla. Blend in melted chocolate. Add flour mixture in two portions, stir just until mixed, and pour into a greased 8" square baking pan. Drop raspberry preserves on in globs, then spread gently with the back of a spoon across the top. Bake for about 25 minutes. A toothpick should come out of the brownies mostly clean when they are done, although it will be gooey with preserves.

Variation: If you don't want to add the preserves, increase the sugar by 1/4 cup, and bake the same way.