For once bowling went pretty well yesterday, I had one really good game and two fairly good games. Matt didn’t bowl badly either, so it was more enjoyable. Two more Wednesdays and the winter league starts; without us though, as we will be in North Carolina for the first two weeks. We have bowled ahead so our scores will be added in when the other two team members bowl. I’m sorry we always miss the beginning of the season, but we like to go away when all the kids are back at school and also when the cottage rental drops somewhat. September is usually a very nice month there although they, along with other parts of the States, have been having a fair share of rain lately.
Today I have a doc’s appointment in Cambridge and have had a store suggested to me there to perhaps buy some shorts. I will pop in and see anyway. Trouble is I don’t like Capri pants, nor do I like long shorts down to the knee which is what I seem to find when I go shopping, not that I have done so for a while. Those long shorts are like schoolboy pants to me, being from England. They probably don’t wear those any more, but they used to and the image is firmly implanted in my mind. Looking for pictures, it doesn’t look as though they do wear them any more.
I couldn’t resist this recipe from Cooking.com
Fudge BrowniesSource: Casual Cuisines of the World
Makes 24 brownies
The difference between a plain brownie and a fudge brownie is that, in the latter, the center stays moist and chewy. These bars are perfect for picnics because, wrapped airtight, they will remain fresh all day. If you like orange flavour with your chocolate, substitute an equal amount of orange liqueur for the vanilla.
3/4 cup unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon vanilla extract (essence)
1 cup all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds
1 tablespoon confectioners' (icing) sugar
Butter a 9-by-13-inch baking pan. Preheat an oven to 350 degrees F.
In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the butter and chocolate and stir until melted and smooth. Remove from the heat and let cool.
In a bowl, using an electric mixer set on medium speed, beat together the eggs and granulated sugar until the mixture is thick, pale yellow and holds a trail for 3 or 4 seconds when the beaters are lifted from the batter, 3-4 minutes.
Stir in the vanilla and the cooled butter-chocolate mixture until no streaks remain; do not over mix. Using a rubber spatula, fold in the flour, baking powder and salt until just blended. Fold in the almonds.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with some wet crumbs attached, 25-30 minutes.
Transfer to a rack and let cool in the pan. Cut into 2-inch squares. Just before serving, using a fine-mesh sieve or sifter, dust lightly with the confectioners’ sugar.
Have a great day