This weekend was a good one, folks. Nothing particularly exciting happened; mainly, I started working on a paper, got some reading done, and did laundry, but these activities were punctuated by a fun night with good friends and a lovely meal.
Today is gloomy, and tomorrow will be worse. While we’ve got rain today, tomorrow and Tuesday we’re supposed to get a storm that brings about 5 inches of snow. Now I know that’s not a lot of snow at all, and normally I wouldn’t bat an eyelash, but it’s APRIL. All of my family on the east coast has been doing yard work, barbecuing, and visiting the cherry blossoms in DC. I, on the other hand, am making sure we’ve got salt for the driveway.
What is a girl to do? Apparently, scour the internet for recipes and bake something soothing. I scoured my two favorite recipe sources and discovered I had all of the ingredients for the Infinitely Adaptable Blondies from Smitten Kitchen. They were incredibly easy to make, and nice and quick. I headed into the kitchen with the recipe, and 30 minutes later we had these beauties. Please excuse the washed out color of the photo; take my word for it that these were golden and gooey. I’ve got to work on my photography.
I opted to add in a full cup of chocolate chips, about a half cup of toasted almonds left over from last night’s dinner (Lentil Almond Stir Fry from 101 Cookbooks, with a quick curry sauce in lieu of the mint Serrano she gives), and some Irish whiskey. The whiskey lends a little bit of sweetness to the batter, and the almonds give it a nice hint of smokiness. We’ve had some with milk after dinner, and suddenly tomorrow’s impending snow doesn’t seem so bad.