Happy Poppy's Day

 My own father.

photo by Ann Jones

He loves to be the first to open a new bag of chips.  He can't resist buying the latest cereal.  He likes to do things his own way.  He's phenomenal when it comes to flowers: arranging or growing.  He's an artist.  He always encouraged us to follow our passions and let us be our own person.  He treats his wife like a queen.  Love you, dad.  Happy Father's day.

The Father of my children.

He was made to have lots of daughters.  He is a thorough thinker.  He remembers names and conversations.  He does laundry and dishes.  He grooms a mighty fine yard.  He's smart.  He's funny.  He is helpful (thrifty, and usually brave).  He's my best friend.  I asked him what he wanted for his Father's Day dinner.  He said he didn't care, except that he wanted a chocolate-y dessert. 

He's also easy to please.  Love you, RD.  Happy Poppy's Day.

You will never go back to baking a brownie from a box after having these.  Recipe from Brownies to Die For, very apropos, even if you're a grammar stickler. 

You can make them all in one pot.  And if you have a Clover, there's hardly any clean up, either.

3 oz unsweetened chocolate, coarsely chopped

1/2 c unsalted butter

1 1/3 c granulated sugar

2 large eggs

1 tsp vanilla extract

2/3 c unbleached, all-purpose flour

3 c raspberries, rinsed, dried, divided

1 c heavy cream, whipped

350° oven.  Lightly grease and flour (I made this again and used cocoa powder instead of flour) a 9" springform pan.  Melt chocolate on VERY low heat until smooth, add butter, stir until melted.  Whisk in sugar, eggs, and vanilla.  Whisk in flour until incorporated.  Pour mixture into prepared pan.  Gently press 1 1/4 cups of raspberries in batter.  Bake 35-40 minutes until the edges crack and feel firm to the touch.  Cool completely and remove sides of springform pan.  Serve in wedges with a dollop of whipped cream and raspberries on top.