The LSS group met for dinner at The Little Farm – Each of these remarkable women impress me more every time we get together. And what gives me tremendous joy is that they have formed such a bonded group – caring about and for each other as much as I care about each of them.
The process starts again this month as we begin requesting applications from the Law school and Business School where I obtained my JD and MBA – and the LSS themselves start the interviews of the semi finalists and eventually the finalists – making THEIR selection of two women who will fit into the group and are worthy of the award. Exciting times for all of us.
LSS had so much good news to share – girl twins to be born in May, baby boy coming in August, new jobs, new house sales and purchases, and new ideas for exciting futures. Sadly one of our group suffered a death in the family – and all shared condolences. We laughed, we ate and drank and we shared. What could be better than that! I am so blessed to have these remarkable women in my life – thanks to all of you for braving a rainy night, tons of traffic and crazy drivers ( which is what happens when it rains in LA!).
The menu? I made Zucchini Soup Cranberry Chicken and Vegetable Rice, and an Almond Pear Tart along with Blondies. It was the start of the Persian New Year so we celebrated that with one of our members who is Persian and were so happy that she decided to spend the holiday evening with us! The Blondie recipe is below!
- 1/2 cup of butter, melted
- 1 cup of tightly packed dark brown sugar
- 1 egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon of baking soda
- Pinch of salt
- 1 cup of all-purpose flour
- 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Make 9 large or 18 small blondies.