I think you’ll love this colorful, pretty fruit salad, which is drizzled with a lovely orange-vanilla syrup, which glosses it up and makes it visually irresistible, which makes you want to stand over the bowl and slurp up every single bite, which won’t leave any for your brunch guests. So logic would probably tell you not not to make it. But I think you should go ahead and chance it!
Believe it or not, this is the first time I’ve ever made brownies that weren’t from a box, and boy was it enlightening! My husband and I have been together in some way (dating or married) for going on 8 years now. You’d think that would be enough time to get to know a person, right? Wrong! I had just finished baking this batch of Peanut Butter & Nutella Brownies.
Boyfriend and I love honey, so I wanted to try these cookies. That, and I had 2 eggs and 1.25 cups of butter in my fridge, a week to use it all and a dislike for chocolate cookies. It's almost spring break, so we have to defrost our fridge. Anyway these are almost graham cracker-like because they're more sturdy than cookies, but not crispy. The honey taste is slight and the cookie isn't overpowering.
To understand the complexities of the international food market--and how traders in Chicago can cause Africans to starve--you could get a ph.D. in economics, or read a 400-page report from the World Bank. Or you watch this superb nine minute video, directed by Denis van Waerebeke . Though ostensibly created for a science show in Paris for 12 year olds, it's actually probably waaaay over a kid's head. Just watch--it's excellent, and very well illustrated: