For more than a decade, I've been writing columns on the arts. Interviewing artists is the best part of the gig. I want to know what inspires them, how they keep going in the face of rejection and disappointment, why they decided to perform Macbeth in the nude in a chilly theater (don't laugh, I did see this production!), and so on.
Seattle's many amazing artists in theater, dance, and more have taught me a lot about perseverance, patience, and the importance of pants. OK, I made the
last bit up. But I try to apply some of that to my writing career and share some of that collective wisdom here
This time of year always feels like the start of something new. Theater productions are opening left and right, the big companies are back from their summer break, and the number of people that I want to write about is increasing exponentially.
But first, let's enjoy a little chocolate. This recipe comes from one of the great writers being published by Timid Pirate in Seattle. It is, quite appropriately, a brownie recipe for pirates. Enjoy!
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Tipsy Pirate Brownies
2 eggs, beaten
3/4 c. of butter, melted
1 1/4 c. sugar
1 tsp vanilla
1/4 c. dark rum
1 1/3 c. flour
3/4 c. dutch-processed cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 pkg (or approx. 6 ounces) chocolate chips
Heat oven to 350°. Grease 9x13 pan.
Mix flour, cocoa, baking soda, and salt in a small bowl. Stir in the chocolate chips.
Whisk the butter thoroughly with the sugar until the mixture is
homogenous. Then whisk in the dark rum, then the eggs and
vanilla. When everything is evenly blended, gently add the dry
ingredients, stirring just until the batter comes together.
Pour into pan and bake 20-25 minutes, or until a knife inserted
into the middle comes out clean. Let it cool before cutting it
into pieces, it comes out very soft.