
Taking my place by the fire to watch the football game.

Knitting socks for my little girl on teeny tiny (US 0) needles. The yarn is Cascade Heritage and I like it, but it's thinner than I'd prefer. We'll see how it wears! I miss my Sunshine (I just ran out). I've been wearing socks knit from Sunshine Luxury Sport that I got in a destash last year and oh my wow. Softest socks I've ever had and they have worn far better too. I highly recommend avoiding it all together because it's addictive and really. Merino/cashmere socks? Is there no end to the indulgence?

No, no there is not. I made brownies to celebrate the fact that I could eat brownies. I really am so much better these days. I've settled into a nice rhythm. I'm very sick in the mornings but feel almost fine after lunch. The evenings are uncertain, but even a few hours of feeling decent has done wonders for my spirit.
Now, I'm spending a little time planning lessons. It's been very workbooky around here these last few months and I'm fine with it. It was either workbooks or throwing in the towel altogether. I am hoping to add a few more read alouds for both children this next week. I downloaded Alice's Adventures in Wonderland to read to my daughter. It's another that isn't exactly my taste, but if there's another plus to the Kindle it forces me out of my comfort zone with the freebies! I hope to start The Trumpet of the Swan with my son, which was a gift from his aunt, my sister, the best gift giver ever. I need to switch out all our seasonal pictures, but that's more productive than I can manage today.
Here's the brownie recipe I copy and pasted from somewhere else on the internet!
Double Chocolate Brownies
from Martha Stewart Cookies
Ingredients:
6 tablespoons unsalted butter
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
Directions:
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. (I just buttered the pan. It was fine)
Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a separate bowl; set aside.
Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
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