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For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.
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Food on Fridays with Ann
Yesterday’s post was a memory piece about growing up on a small Midwestern farm.
Wednesday’s post included a list of things that make me happy.
As I looked over both posts, I was surprised to realize how often I referenced food.
One of the reasons I started Food on Fridays was to consolidate all of my food-musings into a weekly post, but I see now that I cannot contain my love of food; it’s spilling over into the rest of the week.
Check out all the food I mentioned in just the last two days:
- persimmon
- soybeans
- giant tenderloin sandwiches
- all-you-can-eat catfish
- Beef Manhattan topped with mashed potatoes and gravy
- Dairy Queen Dilly Bars
- Dr Pepper chilled in a glass bottle
- fresh-sliced tomatoes straight from the garden, still sun-warm
- crisp, sugar-sweet corn on the cob, slathered with butter and coated with salt
- Slices of fresh-picked, vine-ripened, juicy red tomatoes (certain yellow varieties and Mr. Stripey are good, too)
- PG Tips black tea with honey
- Goat cheese on crackers or French bread
- Bonne Maman Four Fruit Preserves
- Feta
- Nutella
- Avocados
- Guacamole
- Homemade brownies (actually, any brownies)
- Clean, clear kitchen counter tops (not food, but food-related)
- Quiche
I never thought of myself as a foodie, because I always associated the term with people who dine at fancy restaurants and spend hours matching fine wines to gourmet meals. And I do none of that.
But if a foodie is someone who thinks and writes a lot about food, maybe I am?
Anyway, I want to leave you with something more substantial than questioning what constitutes a foodie.
Here’s something you can sink your teeth into: a homemade brownie recipe that my daughter doubled and baked in a 9×13 pan (reviewers at allrecipes.com suggest using an 8×8 pan if not doubling). We shared these with friends, who raved about them. “Mmm-Mmm Better Brownies” get a five-star Kroeker rating:
Mmm-Mmm Better Brownies
Ingredients
- 1/2 cup vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional; we added white chocolate chips instead)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking pan (reviewers recommend an 8×8 square pan; we doubled it and used a 9×13 with success).
- In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
- Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.
Photo of Mr. Stripey tomato by Ann Kroeker
Oh, thank you for this, Ann! Not only do I have a source of amusement (pondering the meaning of “foodie”) for those moments when my brain gets stuck in idle, but I have a new brownie recipe, too!
Now the question is, am I brave enough to make it as part of my offering for fellowship hall snacks, which we’re scheduled to provide this Sunday? You see, one of the saints of our church, Miss Roberta, is famous for her brownies.
I’m not sure I could take brownies, in light of her fame. I would not want to be perceived as challenging the rightfully ensconced brownie queen of the congregation.
Her brownies are bigger than a deck of cards and she wraps each one, individually, in a beautiful little wax paper bundle with cunningly uniform corners.
Oh, my. I don’t think I’d bring a challenger pan of brownies.
Take a cake or something simple.
Here’s a fast and easy homemade chocolate cake recipe you could try:
http://annkroeker.com/2009/02/19/food-on-fridays-absurdly-easy-chocolate-cake/
Mmmmmm! Brownies! I’ll definitely have to try them.
By the way, I guess I’m a foodie, too. By your definition and my thought processes–always sniffing out something good to eat.
Have a Happy Fourth of July.
Janis
That’s a good line to associate with a foodie: “always sniffing out something good to eat.”
Enjoy the weekend!
I’m supposed to be making brownies for a thing on Sunday night, so thanks.
And your comment about foodies reminds me of the tagline for the podcast “The Sporkful” — “It’s not for foodies. It’s for eaters.” There’s not a thing wrong with loving good food.
And honey, I’m from Waco, home of Dr Pepper. No period. The man was a marketing genius, but he was no doctor.
I’m an eater, that’s for sure. And a curious learner, willing to try new things. But most everything’s simple, humble, and quick.
Oh, and you are so good to me! I’m going in to fix the doctor right now.
Thank you for hosting. Happy 4th of July weekend, Ann.
Glad to have you here!
I definitely consider you to be a foodie, Ann! I love your food posts, but I love your other posts too
This brownie recipe sounds so good, and so easy – it’s almost like there is no excuse not to make brownies anymore (which will make my family very, very happy!). Thank you for sharing it, and for hosting, and have a wonderful 4th of July weekend!
It’s always brownie-time if we have a few minutes to throw them together. My family will love that, too. (And I.)
Thank you for the generous wishes for a happy Fourth. Do they even acknowledge our rebellion over there in England?
And may you have a lovely Wimbledon.
With the ratio of sugar to flour, I will safely increase the flour to 1 cup. That way it should fit into the 9×9 easily. I checked with my other brownie recipe and adding a bit more flour should be fine. I saved your recipe because it is simple and quick to make compared to my other brownie recipes. You are a wonderful food foodie!
Hazel, YOU are the foodie! Look at this helpful tip–I’m going to do that, increase the flour and see what happens.
Thank you!!
Adrian Gonzalez Jersey
Thank you very much!