Goodbye David

My father, the Hustler, died this morning, 2020-03-30 at 11:22 EDT.  In calendar terms that represents: 83 years, 3 months, and 14 days.  He was a first-class manipulator, who never met anyone he didn’t feel justified in taking advantage of for his own personal gain.  When I talked to my mother later, she said that she was feeling guilty that she was glad he was gone.  I told her she should never feel guilty about that because of the horrible things he had done to her.  It’s nice that he won’t be hurting other people anymore….
And then I remembered this Wiley cartoon: Sorry to hear about your boss.

Science fiction vs. Fantasy

Science fiction deals with scenarios and technology that are possible or may be possible based on science…. On the other hand, fantasy general deals with supernatural and magical occurrences that have no basis in science

Coffee Blondies

Ingredients

  • 1½ cup flour
  • 1½ teaspoon baking powder
  • 12 teaspoon (1½ sticks) unsalted butter, cold, plus extra for pan
  • 1½ cup packed brown sugar
  • ¼ teaspoon salt
  • 2 tablespoon strong brewed coffee, room temperature
  • 1 egg
  • 1½ tablespoon vanilla extract
  • ¾ cup chopped pecan halves, toasted (Note)
  • ¾ cup bittersweet or semisweet chocolate chips
  • Caramel or chocolate sauce, for garnish, optional

Method

Preheat oven to 350 degrees.  Butter a 9- by 13-inch baking pan and line it with parchment paper.

In a medium bowl, whisk the flour and baking powder, and reserve.

In a medium saucepan over medium heat, melt the butter, brown sugar and salt.  Remove from heat and stir in coffee until well combined.  Let the mixture cool to room temperature.

Add the egg and vanilla extract and whisk until combined.  Transfer the mixture to a large bowl. Add the flour mixture and stir until just combined. Add pecans and chocolate chips and stir gently.

Spread the batter evenly into the prepared pan and bake until the blondies are set on the edges and the tops are golden brown and just beginning to form cracks, about 18 to 24 minutes.  A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.

Transfer the pan to a wire rack and let cool completely.  Use the parchment paper to gently lift the blondies from the pan. Cut blondies into squares and serve with ice cream, topped with caramel or chocolate sauce, if desired.

Notes

Yield: Makes 12 large or 24 small bars.

Note: “The combination of coffee and chocolate makes for blondies that are both unique and indulgent,” writes Minneapolis blogger Sarah Kieffer in “The Vanilla Bean Baking Book.” Find her at thevanillabeanblog.com.

To toast pecans, place the nuts in a dry skillet over medium heat, and cook, stirring (or shaking the pan frequently) until they just begin to release their fragrance, about 3 to 4 minutes.  Alternately, preheat oven to 325 degrees, spread the nuts on an ungreased baking sheet and bake, stirring often, for 4 to 6 minutes.

Nutrition information per each of 24:

Calories ……………190
Cholesterol ……….23 mg
Carbohydrates …. 23 g
Sodium……………..65 mg
Protein ……………… 2 g
Added sugars …… 15 g
Fat ………………….. 11 g
Dietary fiber ………. 1 g
Saturated fat ………. 5 g
Exchanges per serving: 1 ½ carb, 2 fat.

Source: Minneapolis Star-Tribune, 2020-03-05