Blondie - Heart of chocolate, and Rhapsody in Blonde
Oh joy and bliss, it has been raining for about 10 hours and everything is wet and cool. We have walked in the rain and played in the rain. We are all chilly and damp and as Maxwell Smart would say – ‘and loving it!!’ I bought a set of books today: a dictionary, a spelling book with a bazillion words listed and word building too, and a thesaurus for $5. They were on super special as school has gone back. They had exercise books, 96 pages, for 4 cents. I so wanted some, but I couldn’t justify it. I have nothing to write in them and nothing to do with them, but they are such a bargain.
Nurse John , Nurse Georgie and Nurse Olivia from the Holman Clinic were in the paper today. There is a new process so people needing bone marrow harvests can do the first 2 procedures here in the north before having to travel to the south for the third. I shall cut their picture out and put it on my cork board , full of other things I want to remember. I have an excellent Maths joke, photos of things I have made and people I know and other things like little swatches of air from all the girls. I am also happy as the spell checker has decided for some reason to go back to being Australian after aeons of being American. It saves a lot of scrolling. Not a lot else is happening today. I plan to vacuum and do some washing, and then watch TV. I am up to tape 62 in my watching and Tape 79 in the taping, I have watched all of Carnivale and wow!! was it good. I can’t wait till it is on again!!!
Nut Blondie – as opposed to a Brownie!!!
185 g butter
330 g caster sugar
1 tspn vanilla extract
4 eggs
300 g plain flour
½ tspn baking powder
185 g white chocolate, melted
1 cup of nuts- your choice
185 g extra white, milk or dark chocolate, chopped
Cram butter, vanilla and sugar, add eggs one at a time . Mix in sifted dry ingredients and melted chocolate, then add nuts and extra chocolate. Spread into a lined, greased 20 cm square tin and bake for 50-60 minutes at 180 C ( 160 ff). Chill and cut, serve with cream or ice-cream and sprinkle with icing sugar.
Nurse John , Nurse Georgie and Nurse Olivia from the Holman Clinic were in the paper today. There is a new process so people needing bone marrow harvests can do the first 2 procedures here in the north before having to travel to the south for the third. I shall cut their picture out and put it on my cork board , full of other things I want to remember. I have an excellent Maths joke, photos of things I have made and people I know and other things like little swatches of air from all the girls. I am also happy as the spell checker has decided for some reason to go back to being Australian after aeons of being American. It saves a lot of scrolling. Not a lot else is happening today. I plan to vacuum and do some washing, and then watch TV. I am up to tape 62 in my watching and Tape 79 in the taping, I have watched all of Carnivale and wow!! was it good. I can’t wait till it is on again!!!
Nut Blondie – as opposed to a Brownie!!!
185 g butter
330 g caster sugar
1 tspn vanilla extract
4 eggs
300 g plain flour
½ tspn baking powder
185 g white chocolate, melted
1 cup of nuts- your choice
185 g extra white, milk or dark chocolate, chopped
Cram butter, vanilla and sugar, add eggs one at a time . Mix in sifted dry ingredients and melted chocolate, then add nuts and extra chocolate. Spread into a lined, greased 20 cm square tin and bake for 50-60 minutes at 180 C ( 160 ff). Chill and cut, serve with cream or ice-cream and sprinkle with icing sugar.
posted by 2paw @ 3/05/2005 01:08:00 pm
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