
The internet quit working soon after it was turned on yesterday. No way was I going to bug the woman who has a key and lives here…. AGAIN. I put a sticky note on the office door and hoped someone would come along. One of the maintenance men did and re-upped the router this afternoon
The Lake Placid church building is a major culprit in me not feeling well
During sacrament meeting I got a wicked bad headache, was wheezing and felt sick. I had not been that dizzy and had that bad double vision in a month! As soon as I left and got outside in the fresh air, I was better. Came home and fell asleep for 5 hours SOLID! I felt as if I had been drugged. Weird dreams.
While I was asleep Heather made brownies. They called for 11 ounces of bitter chocolate and 2 Tbsp. of cocoa powder, RICH!
Ohhhhhhh….now I remember! Before I conked out, I went out in the garden and weeded for awhile. The kale is HUMONGOUS! The only thing that looks bad in the garden is eggplant. We are still having evening temps in the 40’s and days in the 60’s, so they need more warmth and sun. Mints and catnip are growing at quite a clip. Tomatoes look very healthy. Maybe I can get Heather to take pics with her phone so I have something to post.
On my way to church this morning, the sky was a perfect blue, the breeze was refreshing and there was NO rain!!!!!!!!
Here are the brownies Heather made….
Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito
THE BAKED BROWNIE
Yield: 24 brownies
The Baked brownie is a beautiful thing. It has won the hearts and minds of many people, been featured on the pages of O Magazine as a favorite thing, and won best brownie by the folks at America’s Test Kitchen and the Today Show. Our brownie really owes many kudos to our friend and superstar pastry chef Lesli Heffler-Flick. She created the original ultimate brownie for us. It is dense, chocolatey, and slightly fudgy, and we are forever grateful to her for letting us adapt her recipe.
Baked Note: A great brownie is easy to make, but you have to be aware of several factors. 1. Use a dark cocoa powder, like Valrhona. A pale, light-colored cocoa does not have enough depth. 2. Make sure your eggs are room temperature and do not overbeat them into the batter, and 3. Make sure you check your brownies often while baking. Once the brownies have been overbaked slightly, they have reached the point of no return.
1 1/4 cups flour
1 teaspoon salt
2 Tablespoons dark cocoa powder
11 ounces quality dark chocolate (60-72%), chopped coarsely
8 ounces butter (2 sticks), cut into 1 inch cubes
1 tsp instant espresso powder
1 ½ cups sugar
½ cup light brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Butter the sides and bottom of a glass or light colored metal pan 9×13x2 pan.
In a medium bowl, whisk together the flour, the salt, and cocoa powder.
Configure a large sized double boiler. Place the chocolate, the butter, and the instant espresso powder in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined and remove the bowl from the pan. Mixture should be room temperature.
Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the remaining eggs and whisk until just combined. Add the vanilla and stir until combined. Do not over beat the batter at this stage or your brownies will be cakey.
Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (DO NOT USE A WHISK) fold the dry into the wet until there is just a trace amount of the flour/cocoa mix visible.
Pour the mixture into the pan and smooth the top with your spatula. Bake the brownies for 30 minutes (rotate the pan half-way through baking) and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs.
Cool the brownies completely before cutting and serving.

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