|Brownies from scratch today!|
10 T (1 ¼ sticks) butter
1 ¼ C sugar
¾ C unsweetened cocoa powder
2 t water
1 t vanilla
¼ t salt (generous)
2 large eggs, chilled
1/3 C plus 1 T unbleached flour
1 C walnut pieces
Position rack in bottom third of oven
Preheat oven to 325
Line 8x8 pan with aluminum foil and coat with nonstick spray
Melt butter in medium saucepan over medium heat.
Continue cooking until butter stops foaming and browned bits form at bottom of the pan, stirring often, about 5 minutes.
Remove from heat and immediately add sugar, cocoa, 2 t of water, vanilla, and ¼ t (generous) of salt.
Stir to blend.
Let cool 5 minutes (mixture will still be hot).
Add eggs to hot mixture 1 at a time, beating vigorously to blend after each.
When mixture looks thick and shiny, add flour and stir until blended.
Beat vigorously 60 strokes.
Transfer to prepared pan.
Bake until toothpick inserted in center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool pan on rack. Using foil lift brownies from pan. Cut 4 by 4.
OK, here's what else we've been doing:
Mt. St. Helens
Olympia, WA - Wooden Boat Festival
Astoria, OR and Cape Disappointment, WA
Vancouver, WA farmers market
Mt. Hood and Timberline Lodge
|Cascade Dining Room at Timberline Lodge|
|Timberline Lodge lobby|
|Timberline Lodge staircase|
with my good friend Carolyn.
Biking - We are living on Dike Access Rd. which runs along the top of a dike between the Columbia River and farming land (corn, raspberries, grass, cattle). It's a level ride for several miles. Along the way we've seen many bald eagles and an elk that has joined the local cattle herd.
Driving in and out of Portland three times to get our computer fixed. Now we have doubled the size of our hard drive to accommodate all these photographs.