That's quite enough architectural whinging

Let's talk about food instead. Thursday's book club meeting centered on The Beauty Myth by Naomi Wolf, so lots of discussion about cosmetic surgery (50% of attendees had had some form of it), body image, class, and patriarchal conspiracy theories. It turned out, once again, that differences between the US and UK were clear, particularly when it came to our experiences at university. I was quite unusual in knowing of only one girl with an eating disorder -- a girl who lived on the same staircase as me in my first year and covered up the scent of her purging with Chanel No. 5. But the lives of my friends revolved around food; in many ways, it was our drug of choice. Be it Thanksgiving dinner parties for 30, tabasco-drinking contests at home, Oxfam lunches, post-tutorial excursions to Ben's Cookies, or just selecting rooms that were close to good kitchens, we consumed with joy. And while I've thankfully blotted out the recipe for beansprout and kidney bean pizza from my memory, I frequently make Julia's chocolate brownies.

These are, quite simply, the best damn chocolate brownies in the world -- ever. Now, I know what you're thinking but you're wrong. Your grandmother's recipe doesn't even come close, and neither does the one from Cook's Illustrated -- I've tried it. Once you have tasted these, you will never use another recipe or buy a brownie from a shop or cafe. I promise. They're not quite as coronary-inducing as the chocolate ganache cake that Julia and I would make for dinner parties; one lucky recipient declared that he could see his life flashing before his eyes with every bite. But, they're incredibly simple: Even kitchen-phobes can make these.



Melt together 6 oz (150 gm) of butter and 6 oz (150 gm) dark chocolate in a large saucepan over a medium heat. Take off the heat and add 12 oz (300 gm) sugar -- it doesn't really matter if it's caster or granulated, white or brown. Leave to cool for about 5 minutes or until you can comfortably dip a finger in. One at a time, beat in 3 eggs. Finally, stir in 6 oz (150 gm) of plain/all-purpose flour, 1/2 tsp baking powder and 1/2 tsp salt. Mix well so that there are no streaks of flour. Pour into a tin measuring 28cm x 11cm, lined with baking paper. Bake in a preheated oven at 350F/180C/Gas 4 for 30 minutes. The brownie will be crusty on top, squidgy underneath. If necessary, you can leave it for another 5 minutes and it will be slightly drier. Longer than that, and you will have the typical brownie they sell over here -- dry as dust and better suited as cavity wall insulation.