Ack! What happened? The book I loved writing last week fell apart on me yesterday. And I’m feeling a tad overwhelmded by the book, the last month of school and all the stuff that comes with it–field day, teachers gifts, and all the stuff that comes after school that I haven’t taken care of–like camps and that vacations. So…I’m getting myself back on track. Popped my vitamins and fish oil capsules after a healthy breakfast and now I’m going to make lists. I’m going to make lists of all that “stuff” I need to do so that it’s on paper and out of my head. Then I’m going to make a lists for this book. What scenes have to come next? What does each scene accomplish? I’m also going to go back and look at the last two scenes–they’ve been very hard to write and have gone painfully slow. It occurred to me that I may need to switch the pov. Sometimes a scene is fine, but it’s just hard to write and goes slow for me, but often that’s a signal to me that I’m not coming at it from the right point of view and that I need to be in the other character’s head. Okay, so that’s my plan and I’m sticking to it. Wow, I already feel a lot better.

Okay, now I’m going to do something I never thought I’d do. I’m going to put a recipe here on my blog. Hey, if you’re not interested, just don’t read it. But, I’m telling you…they’re the best damn brownies you’ll ever eat. It’s essentially the recipe on the Ghirardelli cocoa can, but I’ve mucked around with it a bit. And I highly recommend using the Ghirardelli cocoa–it’s good stuff.

Ghirardelli Award Winning Brownies with Jennifer LaBrecque’s Input

2 eggs
3/4 c sugar
1 tsp vanilla
1/2 c butter, melted
1 c Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 c unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 c chopped walnuts
Big blob of chocolate syrup

Mix the wet stuff. Sift in the dry stuff. Throw in the walnuts. Put it all in greased 8 or 9 inch pan. Bake at 350. If it’s a glass pan bake at 325. 20-30 minutes. Invite Jen over.

:rolleyes: :hehe: :laugh: :P :O

Jen