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.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!
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:
- 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
- Homemade brownies (actually, any brownies)
- Clean, clear kitchen counter tops (not food, but food-related)
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:
- 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)
- 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.