On June 14, Elvis Presley graduated from high school (1953), Turkey appointed its first female head of state (1993), and the first Henley Regatta was held (1839).
On June 14, 1777, the Continental Congress approved the design of an American national flag, and in 1916 President Woodrow Wilson proclaimed June 14 Flag Day.
On June 14, 1846, California declared independence from Mexico.
On June 14, Harriet Beecher Stowe (1811), Margaret Bourke-White (1906), Pierre Salinger (1925) and Burl Ives (1909) would have celebrated their birthdays. Boy George (1961) and Donald Trump (1946) were born on June 14, too. Can you imagine all of them together at a birthday party?
On June 14, 2008, The Perfect Pantry turned two!
And in so many ways, my second blog year was perfect.
Two guest bloggers joined The Perfect Pantry: Arlo, who writes from the very urban, multi-cultural Ottawa, Canada; and Peter, who writes from the mountain region of Minas Gerais, in the interior of Brazil. Their voices, their stories, and their own perfect pantries have been a joy to share. Thank you for welcoming both Arlo and Peter.
Also, I became a mother of two -- two blogs, that is. Through the Adopt-a-Blogger program, I adopted Rebecca, whose From Argentina with Love has just been named best new blog of the year by FN Dish. And then I adopted Sandie, whose even newer blog, Inn Cuisine, took shape before my eyes. Both blogs feature travelers' tales and wonderful recipes. If you've been blogging for a while and would like to share what you've learned, there are many bloggers looking for mentors; it's fun, easy, and rewarding to adopt a blogger.
A two-year blogiversary celebration calls for something sweet. Something made with chocolate, just like last year. Something made from items I have on hand.
Something ooey and gooey, made for you, because you are the most important ingredient in The Perfect Pantry.
It's been a perfectly wonderful blog year, because you've been here to share it.
Thank you, times two.
Chocolate chocolate chip brownies
From Martha Stewart's Quick Cook, this recipe makes 16 two-inch brownies. To freeze, wrap the brownies in plastic wrap, and thaw them in the wrapping.
1/2 cup (1 stick) unsalted butter + *1 tsp
2 1-oz squares unsweetened chocolate
1 cup granulated sugar
1/2 cup all-purpose flour, sifted
1/2 cup chopped pecans or walnuts
1/2 tsp baking powder
1 tsp pure vanilla extract
2 large eggs, slightly beaten
1 cup semisweet chocolate chips
Preheat oven to 350°F. Butter an 8-inch-square glass pan (use the *1 tsp butter for this), or spray it with baking spray.
Melt the stick of butter and unsweetened chocolate in the top of a double boiler (or in a microwave); remove from heat and stir well. In a mixing bowl, combine the butter-chocolate with the sugar, flour nuts, baking powder and vanilla. Stir well with a wooden spoon. Add the eggs and mix thoroughly. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Do not overcook. The brownies should be moist and chewy. Cool thoroughly before cutting into 2-inch squares.
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