The Month of Flowers & Chocolate

All of my promises of blogging more regularly haven't really come to fruition - I think of writing often though, composing posts in my head. The key really is just to do it, so here goes!

Well, spring is on it's way to Vancouver Island. There was threat of snow over the past two days but we didn't see any here at 1080 Belmont though Bruce reported seeing some on his commute home on Tuesday - brrrr!

Despite the threat of snow, spring is certainly in the process of arriving. We were out walking around Rockland recently and Kelly spotted tons of Snowdrops out in bloom and last week I took these shots of the first rhododendron blooms opening up and the Garry Oaks shadowing the lawns outside of the Oak Bay Municipal Hall. Then just today on my cycling travels I saw some tiny yellow crocuses peeking their tips up. The days are getting longer, the sun is shining brighter and I for one am looking forward to the warmer weather so I can get outside more.

While it has been a bit chilly here, the cooler temperatures usually bring drier days so I've been out cycling lots. I've mainly been going between home and Oak Bay and UVic to fit in pilates classes two mornings a week, research at the Oak Bay archives and writing and thinking and stats crunching at UVic.

Thesis work is going pretty well - for me productivity usually goes hand in hand with longer, sunnier days. Whether I'm at home working away or sitting at my freshly acquired desk space in the new building the Geography Department has moved into, sun helps me to stay motivated. It seems like spring is a good time to be tackling the job of finally finishing this MA off!

Being busy with school work doesn't mean there isn't time for baking and knitting and socializing - in fact keeping a balance between school work and the rest of my life seems to be keeping me more sane this time around. Last night we were over to see friends we haven't seen much of since Christmas for one our traditional wing nights (this time they were home baked and not pub-kitchen fried, and may I say more tasty too!). Several friends are celebrating birthdays this month so I thought chocolate would be a great treat and I baked up this tasty brownie recipe. They were so good I thought I would share. Nigella Lawson never fails to impress and these were no exception. Aside from the tasty, tasty part, this recipe also makes a 9x13 pan which makes the effort of baking even more worthwhile - and yes I served them piled high on a plate complete with birthday candles. I think this may be the new "birthday cake" around here!

Well back to coding 1949 lot square footage data before Bruce and I meet up to go to the Team Captain's rally for this year's MS Walk. Thanks to those who have sent in your donations so far, we are well on our way! For others interested in donating, here's a link to our donation sites:

Brandy - Donate Here

Bruce - Donate Here

and yes, based on Beth's inquiry, I think I will challenge Bruce to see who can raise more this year - so far I'm in the lead! ; )

Happy Valentine's Day!


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Brownies
How to be a Domestic Goddess by Nigella Lawson

I don't understand why people don't make brownies all the time – they're so easy and so wonderful. My friend Justine Picardie gave me the idea for setting the brownies so gloriously alight [illustration shows a heap of brownies with birthday candles stuck in the top] when she asked me to make them for her husband's birthday. Ever since then, I've copied the idea: brownies are much quicker to make than a cake, and they look so wonderful piled up in a rough-and-tumble pyramid spiked with birthday candles. And I'd much rather eat a brownie than a piece of birthday cake any day; I think most people would.

1 2/3 cups soft unsalted butter
13 oz / 375g best-quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
1 2/3 cup / 500g sugar
1 1/2 cups flour
1 teaspoon salt
1 1/3 cups chopped walnuts

pan measuring approximately 13 x 9 x 2 1/2 inches

Pre-heat the oven to 350F. Line your brownie pan – I think it's worth lining the sides as well as the base – with foil or parchment.

Melt the butter and chocolate together in a large heavy-based pan. In a bowl or large wide-mouthed measuring cup, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.

When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the nuts and flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

Bake for about 25 minutes. [I'd actually say 45+ min - I used a glass pan] When it's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. And even with such a big batch you do need to keep alert, keep checking; the difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
Makes a maximum of 48.

Variations
You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries; or replace them with other nuts – peanuts, brazils, hazelnuts – add shredded coconut or white chocolate chips or buttons; try stirring in some Jordan's Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.