Despite the a very busy weekend and all of the rain, I think (hope?) we did alright by our guy.

On Saturday (after trips to the post office, strawberry picking at two farms, the co-op, two grocery stores, the pet food store, shoe store, and dump. does anyone know whatever happened to that theory that weekends were for relaxing???) Steve, Iain and Elijah biked down to one of our many local ponds and went fishing together for the first time. The kids had so much fun that we ended up all going down to the lake on Father’s Day proper as well. I have to admit the ex-vegan in me is still a little squeamish with the fishing, but I’m working on that. And we did have a mighty fine time together, even in the mist and then rain.

Back at home there was a very cozy pair of slippers, that quintessential Father’s Day gift, packaged in home-made swirly wrapping paper. And I dare say some of the most fabulous father’s day cards ever crafted. I’d share those with you too, but at the moment I’m not sure what there owner has done with them.

And there were brownies…oh the brownies!

I have to say, I make some incredible brownies. I just don’t make them very often, because there is not the slightest shred of anything wholesome in them. They sure taste good though!

This brownie recipe started with a killer brownie recipe that a friend posted on a message board. Over the years I’ve played with it to suit my tastes and then to suit our dietary restrictions. Believe it or not, even the gluten-free, dairy-free, egg-free version makes people drool. I thought I would share it here with some of the variations that I’ve tried over the years.

This recipe makes two huge pans and freezes well.

In a large bowl mix:

4 cups unrefined sugar

5 chicken eggs or
3 duck eggs or
2 1/2 T Ener-G Egg Replacer beat in 10 T warm water

1 C softened ghee or coconut oil

2 T vanilla

1 1/2 c milk of your choice

Beat well, then add in:

5 C rice flour mixed with 1 T potato flour

1 tsp baking soda

2 tsp sea salt

mix some more, then add:

1 1/3 C cocoa powder

and

one bag of gluten-free/dairy-free semi-sweet chocolate chips

pour into greased and floured pans and bake at 350. Check them at around 35 minutes. You want them to still be gushy inside. This in important because they will turn out too dry otherwise.

Enjoy! And invite me over when you make some. I’ll take a piece from the middle, thanks.