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The whole Roman Polanski bullshit is giving me a splitting headache, and it gets worse the more and more names of actors and writers and directors are added to the goddamned petition to leave poor Mr. Polanski alone. I mean, he totally couldn’t pick up his Oscar in person! Hasn’t he been punished enough?

What the hell-ass, people. Kate Harding says it more eloquently than I could, but let’s take a look at the facts:

1. Roman Polanski drugged and raped a thirteen year old child both vaginally and anally.
2. She testified that despite being drugged, she said no several times.
3. He pled guilty and then fled the country.
4. Roman Polanski drugged and raped a child. Oh, did I say that already?

Frankly, I don’t give a shit that the man is an acclaimed director. I thought The Pianist was good too, people. I think he’s done some good work artistically. I also think his crimes are inexcusable, and I’m disgusted by the tide of public opinion in his favor.

I have to wonder: how many of these artists would feel the same way if this had happened to their teenaged son or daughter? Would it be all good because the rapist was an artiste? Somehow I doubt that.

Crate & Barrel is having a sale on Wustof open stock knives at the moment, which normally wouldn’t actually have me spending my lunch hour trooping up to 59th and Madison, but my cheap as shit Henckels Eversharp chef’s knife is a pain in the ass to clean.

I spend way too much time getting food out of the little serrated teeth. Way too much time.

Naturally, I chose the BIG one.

Am gamely resisting the urge to brandish it menacingly at irritating consultants.

For somebody who bakes as much as I do – I made orange sour cream cupcakes last weekend, and should really post that – the fact that I don’t, or didn’t have a Reliable Brownie Recipe is downright weird. So I spent the last couple of days looking for one, and now I have a Reliable Brownie Recipe.

Score.

This is a slightly modified version of the King Arthur Flour fudge brownie recipe, and its rich, moist, chocolatey, and not too sweet. I didn’t add the chocolate chips they called for (used pecans instead) and I’m glad, because I think that would have been too much chocolate for me.  This makes a square pan, which is more than enough for me; the original makes a 9×13 pan’s worth.

1/2 C (1 stick) butter

1 1/4 C sugar

2 large eggs

3/4 C dutch process cocoa

1/2 t salt

1/2 t baking powder

1/2 T vanilla extract

3/4 C AP flour

1 C chopped pecans

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it.

Crack eggs into a medium-sized bowl and beat with cocoa, salt, baking powder and vanilla until well combined. Remove sugar mixture for heat and add to cocoa mixture, beating again until the batter is smooth.

Add flour and nuts and combine, then spread into a square pan and bake for 30 minutes at 350°F, or until a knife inserted into the center comes out clean.

Highly recommended with vanilla ice cream or a tall glass of milk.