E’s been in a variety of summer camps over break and they are coming to a close this week. She’s traipsed all over this city on foot and by bus, she’s been immersed in clay and fabric and water and food, and she’s learned to whittle with a pocketknife and start a fire and pitch a tent. Most notably she’s survived the ridiculous heat we’ve suffered through this summer, and she’s got the stinkiest summer shoes to prove it. Man alive.
Fashion camp was a big hit, and one of the things she made was this dress. It’s knit with a hand painted top, and a purple skirt at the bottom. And there’s a little purple cardigan to go with it if you’re so inclined. She’s been fashioning new outfits out of tissue paper based on sketches she works on at night in bed. One day we’ll get this house back together and maybe she can find some space to put her sewing machine up and make something a little less transparent.
Culinary Arts camp was also a highlight, and the Black Bean Brownies were the biggest hit. Here’s the recipe if you are so inclined. You won’t be disappointed – no flour, lots of fiber. And DELISH.
Mexican Black Bean Brownies
Makes one 8”x8” pan
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1 can black beans (or 1 2/3 cup cooked dry beans), drained and rinsed
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¾ cup sugar
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3 eggs
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3 Tbsp canola oil
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1/3 cup cocoa powder
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½ tsp baking powder
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1 tsp vanilla extract
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½ teaspoon cinnamon
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¼ teaspoon cayenne pepper or chipotle powder
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Pinch of salt
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¾ cup chocolate chips
Add all the ingredients except the chocolate chips into a blender; blend until smooth. Gently fold in the chocolate chips.
Pour into a greased 8”x8” pan and bake and 350 degrees for 25-30 minutes, or until no longer gooey.
Let cool before slicing and serving.
