Lunchbox Liz

First, I have to clear up a small matter of crediting the fabulous artist who created those incredible vegetable creatures featured in the post from June 3. My mother posted a link her blog (see links) to mine. She works as a radio journalist and the editor she works with at NPR was cruising though her blog; noticed my link; saw the post; and informed mom that his BROTHER created those creatures. Saxton Freymann writes fanciful children’s stories with wonderful titles like How Are You Peeling. You can find a complete list of his books at Arthur A. Levine Books. figured since I ripped off his work once he wouldn’t mind if I posted a book cover here. Two of my officemates have already run out to buy them.

Second, My friend and co-worker Amy celebrated a birthday. I brought brownies laced with cinnamon for the treat and gave her a big bowl of coleslaw as a present. The latter her husband though was really weird, but he enjoyed the former.

Today’s Lunch
Mexican Brownies
Modified from The Joy of Cooking

4 oz unsweetened chocolate
8 tbsp butter
2 cups sugar
2 tsp vanilla
2 tbsp cinnamon
4 large eggs
1 1/4 cup flour
1 16-oz bag dark chocolate chips

Have all ingredients at room temperature, even the eggs. Preheat over to 350 degrees and grease a 13 by 9 inch baking dish. Prepare a double boiler by setting a metal mixing bowl on top of a saucepan large enough so that the bowl doesn't touch the water. Place two cups of water in pan and bring to a soft boil. Place chocolate and butter in bowl and melt. Wisk the mixture and set aside to cool completely. Once cooled whisk in sugar, vanilla, cinnamon, eggs. Add flour and chocolate chips and stir just enough for all the ingredients to be incorporated. If you over beat the brownies will be tough. Scrape the batter into baking dish and cook for 25-30 minutes.

Amy’s Coleslaw

1/2 head of cabbage, coarsely chopped
1 red pepper, chopped
1 cup jicama, peeled and chopped
5 carrots, peeled and grated
1/2 cup parsley, coarsely chopped
1/2 cup pumpkin seeds, toasted (heat a dry skillet on medium, add seeds and stir until they start to pop and brown. Usually takes about 10 minutes. Keep an eye on them as they burn easily!)
Favorite salad dressing (for me that is Drews)

Toss all the ingredients in a large bowl, dress, enjoy!