Back in April, the wonderful Melissa Clark tried to make brownies into a vehicle for her ready-to-go bananas. After 6 failed batches, she couldn’t get the results to taste chocolaty enough. Sometimes, a brownie just wants to be a brownie.
So she kept the chocolate for the bottom, and folded her mushy bananas into rum-scented blondies. Brilliant, I say.
Let’s break it down: we’ve got a crumbly, crunchy chocolate cookie crust (ground chocolate cookies and butter – nothing bad there). Poured overtop is a batter that’s the beautiful lovechild of blondies and brown-butter banana bread. Come again? Blondies, and brown-butter banana bread. You can imagine why I had no choice but to make these.
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Lurking behind the shiny exterior of this homepage is a Drafts folder, containing every post I’ve ever started. And friends, I could make an entire second blog out of the posts stuck in draft-purgatory. There’s a parsnip cake I made for my mom’s birthday back in 2011; a winter citrus salad that I keep meaning to tell you about while it’s still…well, winter; a tremendous zucchini gratin that I will tell you about in just a few short weeks, when summer decides to make an appearance for good; and about 15 quinoa recipes, none of which I deemed delicious enough to share.
Thing is, I am no big fan of quinoa. Try as I might, I can’t love the stuff. I wish I did: it’s nutritious, cooks up really quickly, and at least purports to be versatile. I’m just not the biggest fan.
But last week, fresh on a tear to use up all the little bits of things in the bottom of jars in my kitchen, I came upon some quinoa, leftover from Passover and languishing at the back of my grain shelf. I’ve been trying to cook more economically, and I’ve been having success tucking bits of boring-seeming leftovers into new dishes. I improved my last batch of mujaddara by adding bits of salsa verde-braised green beans. What’s a little quinoa?
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