The mood hits

For this recipe alone, I keep boxes of brownie mix in the kitchen cupboard. Betty Crocker, Duncan Hines, Pillsbury et al. Whatever was on sale. They are generally my sister's friends, not mine.

Though it calls for dried cherries, I have also used raisins or dried cranberries in the past. They work equally well. Though it calls for Cabernet Sauvignon, I have also used Merlot in the past. The flavor of the fruit intensifies in the red wine.

Cherry-cabernet brownies. I will make a batch for myself. If the mood hits, I might even share.

Cherry-Cabernet Brownies

1 cup dried cherries
1 cup Cabernet Sauvignon
1 21-ounce package brownie mix
2 large eggs, room temperature
1/2 cup canola oil

In a small saucepan, combine the cherries with the Cabernet Sauvignon and bring to a simmer. Remove from heat and let stand 1/2 an hour to 1 hour. Drain the cherries; reserve the soaking liquid.

Preheat the oven to 350 degrees F. Use nonstick spray on a 9- by 13-inch baking pan.

In a large bowl, combine the brownie mix, eggs, oil, cherries and 1/4 cup of the soaking liquid. Stir until well blended. Spread the mixture in the prepared pan. Bake 27 to 30 minutes, until a toothpick inserted into the center comes out clean.

Transfer the pan to a wire rack and let cool completely before cutting. Makes 16 to 20 servings.

Benefits of braise

As soon as I finish leftovers in the fridge and freezer, as soon as I can wrap my brain around cooking again, I will have to braise something. Anything.

On www.culinate.com, Kurt Michael Friese talks of the benefits of braise, offering food ideas and tips on technique.

He likes to finish his dishes in the oven. I tend to continue mine on the stovetop, over low heat. This lets me tuck back into the kitchen in the afternoon, easily lift the pot cover, and gently stir the meat and vegetables.

The stirring, mind you, does not necessarily help with the cooking process. It does, however, allow me an occasional early taste.