little sarah Big World

Month: May, 2011

Sundays in Provo, part 2

After a weekend of hanging out with Kevin’s brother, drinking beer and eating barbecue at Beth’s Sobriety Party, walking dogs, indoor french picnics, running errands, cleaning house, home-cooked meals and Game of Thrones with plenty of whisky and wine, we drive Pete back to BYU.

And stop at In-n-Out Burger.

“See’s Fudge” and 2 Marys

Made this for Mary’s going-away party; got the recipe from my own Granny Mary.

It was a big hit at the party, where I drank way too much because I was so happy to be making new friends and getting along and being liked, etc., etc. Then the next morning I woke up still wearing all my clothes, with the cell phone the my pocket and everything–a brutal hangover–and I had to have Kevin help me fill in some details from the night before.

Ah, well, but, this is how we learn, right? Except that I have maybe done the same thing twice this week (getting too excited about new friendships/possibilities and forgetting to count how many drinks I swallow). My new thing is no longer feeling like a social pariah. Anyways, Fudge:

“See’s Fudge (from Great Grandma Jennie Nielsen

-1Stick chopped margarine. That means, 1/4 lb. I use Butter.

-1 cup chopped nuts (I skipped this part, because Mary’s allergic and because ew, gross)

-16 oz package choc chips

-2 cups white sugar

-1/2 can condensed milk (reg. canned milk)

-10 large marshmellows (Granny uses 15, I used mini)

Bring butter, sugar, and condensed milk to a boil over medium heat in a medium saucepan medium saucepan. Boil for 5 minutes, stirring CONSTANTLY.


Remove from heat and add the chocolate chips and marshmallows, stirring until mixed together.

Pour into a buttered glass baking dish or a foil-lined metal baking dish.

Refridgerate for at least 2 hours.

When set up, cut into squares or roll into balls and dip in melted chocolate.

Consider Yourself Warned

So…my laptop is in the shop, which is inconvenient in a number of ways, and this is also the reason for the lapse in my Incredible Posting Streak. I’m hoping to have it back next week sometime, and I’ll TRY to post some new stuff in the meantime (though not sure how I’ll get pictures up…).

And then (then!), I’m going to France. And that will probably pose a whole set of new problems. Mais je suis capable.

Springtime Birthday

Man, what would that even be like? (To have a birthday with sunshine). Probably like this:

cupcakes

sunshine

presents

Happy birthday, I-man. Today you are the main character (and, boy, what a character you are).

{cookie dough cupcake recipe}

Mission Accomplished

We’ve been talking about going to this restaurant ever since Kevin moved out on his own (a year ago–see previous post), and today we made it a reality, even though I swore that I wouldn’t go out to eat anymore until I got back from France. Oh, well. Hay que aprovechar, ¿no?

We were so hungry and the service was SO fast (seriously, though), that I forgot to take a picture of our food. Me! Forgetting to photograph my food! What?!

Kevin got french toast with sausage and bacon, and I got waffles with eggs and hashbrowns (we shared). All that plus coffee and tip came out to 12 bucks each. So not too bad. But I really should be saving for France.

Time Flies

I had forgotten how lovely the view outside Kevin’s window was.

He’s moving out in less than two weeks, having lived in this place for a year.

Further Proof

…that I am lightening up 🙂

http://enumerous.blogspot.com/2011/05/expert-slacking.html

Though still rigid enough to turn it into a list, which is why it’s on the other blog.

Pot Brownies

Because they’re made in a pot, guys! On the stove! Not sure why that thrills me so much, but it does. I’ve made these twice in the past week, and they are super easy, plus then you get to say that you made brownies from scratch.

Brownies Cockaigne(adapted from The Joy of Cooking, Irma S. Rombauer)

Ingredients:

-4 ounces dark chocolate, coarsely chopped (I used 2/3 of a bag of Ghirardelli chocolate chips)

-8 tablespoons (1 stick) unsalted butter (I used vegan, Earthbalance)

-2 cups white, brown, or mixed sugars (1/4 cup less if you’re at high altitudes!)

-2 teaspoons vanilla

-4 large eggs

-1 cup all-purpose flour (1/4 cup more if you’re at high altitudes!)

-NO walnuts or pecans. Ew. Gross.

1) Let butter and eggs come to room temperature. I usually lack the foresight to do this, but it really does make a difference. While you’re waiting, preheat your oven to 350ºF and line 9×9-inch baking pan with tin foil. Maybe pick out some good tunes.

2) In a pot on the stove, melt together butter and chocolate over low heat, stirring often.

…until smooth…

3) Remove buttery chocolate sauce from heat, then stir in sugar(s) and vanilla.

4) Add all four eggs, stirring until well combined.

5) Then add the flour, stirring until just combined (I did this part over the sink, because flour is notoriously unruly).

6) Scrape the batter into the pan and spread to the edges (I also like to shake the pan around, to get things even).

7) Bake until the center is almost firm and a toothpick or fork inserted into the middle comes out almost clean, about 23 to 28 minutes. Then remove brownies from oven and let cool on a rack.

8 ) Un-peel the foil from the edges and use it to lift brownies out of the pan. Then cut them into little squares. Then take them to your monthly work meeting. THE END.

Unusual Weather Patterns

April showers bring May flowers,

But here we are, in May, still rainy and gray.

(Except today!)

Today was rainy and green, with little hints of sunshine peeking through. I can assure you this is a-typical weather for Utah.

(Also: have you noticed how good I’ve been about posting to one or the other of my blogs nearly every day? I have.)

A Day at the Office

I like my coworker.

Today he napped for two and a half hours, during which I snacked, read, and also napped. All while getting paid.

Life isn’t perfect, but it’s good.