When my Dad was still alive, he loved nothing more than embarking on cruises with my Mom.
He’d return from sailing around places like the Hawaiian islands with a scrapbook full of photos.
Of their room on the ship. Of the breakfast buffet on the ship. Of the fancy dinners on the ship. And of the midnight snacks on the ship.
I used to laugh, wondering if they’d ever stepped foot off the ship at all.
That’s why if he were still alive this Father’s Day, I’d bake him a batch of “Buttermilk Coconut Blondies.”
These oh-so chewy-good bars taste of the tropics, what with its generous load of shredded coconut. I couldn’t help but add a heap of macadamia nuts to the original recipe, too.
The blondies are from the new cookbook, “The Animal Farm Buttermilk Cookbook” (Andrews McMeel), of which I received a review copy. The book has quite the pedigree, too. It’s by Diane St. Clair who started supplying the French Laundry with its ultra-rich butter when she had all of two cows. Her Animal Farm in Vermont continues to do so today — with eight cows.