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The silver lining in this whole thing — and believe me, it’s taken me these two weeks to figure out what it is — is that I have in fact slowed down.  There were things that needed my attention and I now have the time to focus on them. I’ve been doing my kind of housekeeping.  There are the things related to fête{ography} that needed to be handled. There were all types of back to school related paper work, sign-ups, and meetings that had to be addressed.  Appointments were made and rescheduled. Articles that I had been meaning to read where actually read.  And one of my highlights is that I started writing again.  Not that I don’t count what I do here as writing, but I sat down with pen and paper and in a matter of a few hours, I wrote a short story. Several days later, I wrote another one.  I didn’t realize I still had the ability to do it so easily.  Slowing down has gifted me with the use of a talent that I had been neglecting for want of time.  I have been able to take stock of all of the blessings that I have around me. Not that I have been taking them all for granted; maybe to some degree I have.  It’s like knowing that you are loved, but it’s always nice to hear someone say it out loud.  Does that make sense?

Anyway,  I’ve been counting my blessings. I’ve been verbalizing my gratitude for all the things in my life, good and bad.  I have the time to do it, so I am.

I spent the afternoon with my dad the other day. We ran (ha, hobbled is more like it) some errands, had lunch, and just got to catch up without interruption.  I was so glad for the simplicity of sharing a meal and spending some time with my dad.  So, with that in mind, today’s recipe is for blondie’s, a sweet treat that always makes me think of my dad because he taught me how to make them.  And when I get back into my kitchen, I’m definitely going to whip some up for him and I to share over a cup of coffee.

Blondie’s 
this is a Barefoot Contessa recipe with a few adjustments

Ingredients
½ pound unsalted butter, room temperature
1 c. light brown sugar, lightly packed
½ c. sugar
2 tsp. vanilla
2 eggs, room temperature
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 ¼ bags semi-sweet chocolate chunks
1 c. walnuts (optional)

Directions
Preheat oven to 350 degrees

With mixer, cream butter, brown sugar and sugar until fluffy. Mix in vanilla and eggs (one egg at a time). In another bowl, sift flour, baking soda and salt together. Add dry ingredients to wet ingredients, slowly. Fold in chocolate chunks and walnuts by hand*.  Spread into greased 8 ½ x 8 ½ pan and bake for 30 minutes.  Insert toothpick to check doneness; it should come out clean.  Cool before slicing.

* instead of adding the nuts to the batter, you could sprinkle them on top of the batter before putting the pan in the oven.

Blondie’s (easy version)
Buy this at your specialty food shop.

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Happy Friday, y’all!