Thursday, August 26, 2010

Class starts at 8:00

Wednesday morning came really early. We needed to leave the house by 6:45...we actually didn't need to but that was Bradley's plan. We left about 7:00 and we were still 10 minutes early. Oh how I love my senior citizen husband. The drive seems long, mainly because I'm locked out of my stereo system in my car...no ipod, cd, or radio. It went into anti-theft mode...don't even ask...mainly because I don't know the answer. Bradley said it was okay because he would sing....some may think that's sweet...except he sings the weird parts of songs, the baselines or the harmonies. I'll say, "what are you doing?" or "what is that?" or "Really Bradley? Really?" And he'll respond, "It sounds better in my head because I can hear all the parts." Crazy much? Or if I'm singing he'll "fill in" the baseline or harmony, and then I'll stop singing. And he'll say, "Why did you stop?" Because this isn't a musical! All I have to say is, it's too early for all that noise.

No matter how early you have to get up, knowing a Sea Salt Brownie is packed in your lunch is sure to make you smile! Sea Salt? You ask. Trust me, I say. The salty and sweet combination won't let you down.

*Highlight of the day is at the end of the post...a little trick to get you to the end. Just keep on scrolling.

Sea Salt Brownies
From Food and Wine

1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.
Melt butter and chocolate on low heat in the microwave in a microwave-safe bowl. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.
Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.
Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature. These taste the best when at room temperature!

Brownies can be refrigerated for 3 days or frozen for a month.

Highlight of the day: When we were pulling into the seminary's parking lot we were right behind a car whose license plate said "Romans 9." You know you go to a reformed school when...how hilarious! I want to get a picture of it. I'm going to find that car and post a picture asap!

P.S. I love my husband a lot. I love his singing. I love his harmonies and baselines. I find it charming. Fun note: Bradley's favorite baseline to sing is that song that goes "Lover, lover lover, you don't treat me no good no more, (treat me no good)." Admit, that's a catchy song, I can even get pretty low on that song! Now the song is going to be stuck in your head all day, your welcome. Lover, lover, lover, you don't treat me no good no more...

2 comments:

  1. I'm still smiling at "If you are here, you are awesome!" :-)
    Lovely space you've got here! Thanks so much for visiting my blog and also for the follow. I would love to learn something new from you!

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  2. These look divine, especially those beautiful grains of sea salt on top. I'd look forward to lunch if I knew this was waiting for me too!

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