It’s been awhile since I made blondies so I decided to bake a batch after breakfast this morning.

But first I wanted to make sure that I had all the ingredients.

Pecans? Check.

Chocolate chips? Check.

At least 12 tablespoons of unsalted butter? Check.

Flour, light brown sugar, baking powder, etc. Of course.

Corn syrup? I only ever use corn syrup to make blondies and I haven’t made them that often to use up that bottle so of course it’s still there, check.

So right after breakfast I set to work gathering ingredients, roasting the pecans, dumping the flour into the big bowl, preheating the oven, cooling the pecans and chopping them, browning the 12 tablespoons of butter, measuring the half cup of corn syr— 

Hey, where’s the corn syrup? 

I pulled out the jars from the bottom shelf of the lazy susan but there was no corn syrup to be found. When the hell did I use it all up?

Hmm, can I substitute honey?

Well, maybe I could, but my honey supply wasn’t looking too healthy.

So I turned off the butter which had nicely browned and pulled on a coat, hat, and gloves and went in search of corn syrup.

The “convenience store” a block away was not open on Sunday. The next nearest “convenience store” was several block away and they didn’t have corn syrup, so I made my way to the Acme. It was at that point that I remembered that I forgot to turn off the oven.

But I made it back, and the browned butter had not yet congealed, so I combined all the ingredients, poured them into the aluminum foil sling on the cookie sheet, and popped it into the oven.

When I pulled it out 35 minutes later I made yet another mistake. I didn’t wait the two hours for it to cool before removing the sling from the cookie sheet, so I broke the blondies. Oh, well, they’ll still taste the same.

In a few minutes I’ll be cutting them into 24 squares.