So I'm going to try to post every day something good that happened to me or something I'm thankful for.
I was looking through my pictures for the past 2 or 3 years, and for 2005 - 2007 I have SO many photographs I took, a lot of great times I want to remember. I think I've spent the better part of 2008 just... waiting. Waiting for the next thing, waiting for something else to happen. I took a crappy job at the end of '07, then a few months later Andrew moved 100 miles north to take a job. From then on, it was a waiting game to finish my degree, get our house rented, and move north to be with him in Phoenix. Now I'm working a job I enjoy, but it's LOOONG hours and stressful as hell, and I'm just counting down until the election... 79 days from today.
Anyway, what I'm getting at is, for 2008 so far I have... two pictures. Two. Surely I've done more fun and interesting things that than! There must be more I want to remember and be happy about than that! There definitely is.
So every day, I am going to try to make a note of the good things. To remind myself that things are good NOW.
Let's get on with it.
Today, Sunday August 17, I'm thankful that I just found out V. won't be working with us anymore.I'm also thankful because I made some AWESOME blondies with pecans and chocolate chips. Andrew's favorite, and so fast... yumm!
Adapted from Bon Appetit, July 1998
2 cups all purpose flour + 2 tbsp
1 tsp baking powder
3/4 tsp salt
1/4 tsp baking soda
10 tbsp unsalted butter
2 cups golden brown sugar
2 large eggs
1 cup dark chocolate chips
1 cup chopped pecans
Preheat oven to 350F. Butter and flour 13 x 9 x 2-inch baking pan. Mix 2 cups flour, baking powder, salt, and baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Toss chocolate chips and pecans with
remaining 2T flour and fold into batter. Spread batter in prepared pan. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. Cut into squares and serve.
I first made this in February of this year. Andrew loved them! Every time I've made them, however, I've had issues with the edges getting way too brown before the center is anywhere near done. Tonight was no exception, but instead of letting them get too brown I just went with gooey blondies. To each his own, I suppose... we're eating them now, and they're just as delicious. I guess now I just can't bring them to the office tomorrow, but oh well, more for us!!