Once upon time, about 26 and a bit years ago, the X told me we were having a guest for Shabbat. “He’s Irish, he’s funny, you’ll like him.” He was, he was, and I did. He busted up my bathroom door, he practically flashed my neighbors (not on purpose) and spoke to me in that Lucky Charms leprechaun voice. Shabbat was magically delicious! I was eight months pregnant with Sassy at the time, and I laughed so hard that Shabbat I thought I would go into early labor.
Irish Jonny went on to marry Aussie Vicki and over the years the family grew to include Awesome Eytan, Famous Seamus, Lambie Leah and the ever mischievous Bambi (their baby deer who’s growing some serious antlers, watch out girls).
I met Jonny back in Chapter One, and now we flash forward to Chapter Two. I’ve been firmly ensconced in Ra’anana for several years now. Sassy and Nomush are grown and live elsewhere, Sassy with her Sabraman in London, Nomush in Jerusalem. My baby, Didi, has found her niche here in Ra’anana, but my Tinky was at loose ends. She lives in Jerusalem with the X, but tried to make it under my roof for a while. When I first moved into the Ju-Boy household Tinky was in boarding school, so she never really lived with me here in R-Town. After her year of National Service she moved in. She fitted seamlessly into the family, found a job, but was unhappy. Tinky is my party girl, a real social butterfly, and she missed her gaggle of friends in Jerusalem. In my effort to rev up her Ra’anana social life I tried to find her some friends. Bad move. Sad move. How embarrassing is it for your mother to find you some friends? If my mom had tried that when I was 20 I would have left the country (wait a minute, I did that anyway…). So Tinky returned to the hills of Jerusalem and her father’s house, where her favorite hang-outs are all within walking distance.
One Shabbat, when she came to visit us here in R-Town we invited Irish Jonny, Aussie Vicki and their hybrid crew over for a meal. Famous Seamus is Tinky’s age, so I said, “He’s (part) Irish, he’s funny, you’ll like him.” Much rolling of the eyes ensued, but this time Miriyummy planned and also got to laugh. Tinky and Famous Seamus hit it off, and even though she no longer lives with us, she has a friend in Ra’anana. They meet up every time she comes to visit and the house is filled with their laughter.
Famous Seamus is fond of my desserts, which I find very flattering since his mom is such an amazing cook. I would sell my soul to the Devil for her Pavlova. She’s Carine Goren with an Aussie accent. A few weeks ago I was playing around with my usual brownie recipe, adding a bit of this and tossing in a bit of that.They were a hit with everyone, but they had no name. How sad for them to be stuck in Brownie Limbo. Then Famous Seamus came over one Shabbat to hang with Tinky, and the smile on his face and the disgusting sounds he made while inhaling these babies gave me the idea to name them after him. See people, make my kids smile and you too can be immortalized in chocolate!
Famous Seamus Brownies
They’re more-ish, they’re funny, you’ll like them.
- 1 stick (1/2 cup) butter or margarine, room temperature
- 300 grams (10 1/2 ounces) bittersweet or semisweet chocolate, broken into bits
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature (I usually just use 3 eggs)
- 1 cup sugar
- 2 teaspoons vanilla
- 2/3 cup flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios
- 1 cup craisins (or raisins)
- 2 cups (or 300 grams) white chocolate chips
- Preheat the oven to 170 degrees C (350 degrees F). Position the rack in the lower third of the oven. Grease or line with parchment paper (my preference) a 13 X 9 inch (32 x 23 cm) pan, set aside.
- Melt the butter with the chocolate, either in a double boiler or in the microwave. Stir to a melded, yummy mixture. Allow to cool for 10 minutes so you don’t scramble the eggs when you add them in.
- In a large bowl, beats the eggs and the egg yolk (if using) together with the sugar. Beat for about 5 minutes until the mixture is thick and a pale yellow. Then beat in the vanilla and the chocolate mixture until smooth.
- With a wooden spoon or a spatula stir in the flour and the salt, until just incorporated. Do not beat (or I will call the Brownie Police for aggravated assault of brownie batter).
- Add the pistachios, craisins and white chocolate chips. Stir until just evenly combined.
- Pour (more like cajole) the thick batter into the prepare pan. Bake for 35 minutes. The middle of the cake will be soft, but the brownies will set up as they cool. Remove from the oven and let cool for at least two hours.
- If you have used the parchment paper, just lift the brownies out of the pan and cut into squares. At this point they can be frozen, or just served to the hungry hoards who have come drifting in while smelling the amazing chocolate aroma drifting out of the house.