An Ode: Words and Phrases the Fitzpatrick's said Wrong For Far Too Long
aig = egg... the southern way to pronounce it [ay-gh] (obviously); wrote this on a 1st grade spelling test, probably aced it
thismornin = this morning... started a story with this on a school assignment, also in the 1st grade; thank you, southern mother, for another gem
babe-in soup = bathing suit... probably said this until I was 14 (exaggeration?)... why did no one correct me? Mom!
fire = pacifier... a child screaming "Fire" is very unsettling for everyone within ear-shot
goggy = dog... most likely the cause of the lisp the aforementioned "fire" gave me
BART Simpson = BART Station (SF Bay Area Rapid Transit)... funny story, we weren't allowed to watch The Simpsons
major look = Made You Look!... but hey that guy was smokin'
Wizard of Woz = Wizard of Oz... Kelly was just too adorable (and obsessed) to try and fix this one
Give Me the Beach Boys = Give Me the Beat Boys... I just assumed The Doobie Brothers loved the Beach Boys as much as I did (and do!), enough so to sing a song about it
Stop in the Neighborhood = Stop in the Name of Love... but if you are in the neighborhood feel free to swing by for a cup of tea and a biscuit
And, finally, a recipe for that one time(s?) a sister (won't say who) eager to get the check and get to the toy store, hollered down a waitress by calling out, "Hey, Blondie!"
Recipe: Toffee Blondies
The Bits and Bobs:
For the toffee layer:
1/2 cup unsalted butter
1/3 cup all-purpose flour
3/4 cup brown sugar
1/2 tsp salt
1 tsp vanilla extract
For the blondie:
1 cup unsalted butter, room temp
1 3/4 cups brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips or toasted and chopped nuts, or both! (optional)
Prepare the toffee layer… Stir together the sugar, flour, and salt in a separate bowl and set aside. In a small saucepan melt the butter over medium heat until it foams and turns slightly brown. Stir often to prevent the butter from burning. Remove from heat, pour into a mixing bowl and allow to cool slightly. Add half of the sugar, flour, salt mixture to the melted brown butter and mix on low until just barely combined. Add the egg and the vanilla extract and beat for about 30 secs. Mix in remaining dry ingredients and whisk together until it comes together in a smooth batter. Should only be a minute or two. Set aside.
Preheat the oven to 350°F and prepare a 9-inch baking dish (9x9 for thicker blondies or 9x13 for slightly thinner blondies). Whisk together the flour, baking powder and salt in a bowl and set aside. Beat together the room temp butter and the sugar until light and fluffy. Add eggs one at a time beating well after each addition. Stir in the vanilla extract. Beat in the dry ingredients in stages, scraping down the bowl after each addition. Mix in the ¾ cup of the nuts or chocolate if using.
Scoop half of the blondie batter into prepared dish. With slightly wet fingers, spread evenly along the bottom. Pour the toffee mix over the blondie batter and smooth with a spatula, reserving about ¼ for the top. Scoop out the remaining blondie batter and again with wet fingers spread along the pan. Its ok if it doesn’t cover the toffee completely. Pour the rest of the nuts or chocolate over the top, then drizzle remaining toffee over that. Bake in preheated oven for 30-50 minutes, depending on size of pan. You want the center to be firm. Remove, cool slightly, then serve with ice cream. We had it with coffee ice cream!