Monday, August 8, 2011

I'm here!

My past couple of days in New York passed by in something like two nano-seconds on amphetamines, and after arriving back to Copenhagen on Sunday and diving head first into work on Monday, here I am on a Tuesday morning in August wondering where the heck the past 7 days went. (Perhaps you've noted that I haven't blogged in 7 days, in which case you might find it interesting to know that when I don't blog, I completely fail to make sense of my life. It's like I need visual and textual proof of time gone or something). I woke up in the middle of the night, seriously wondering if I was in New York or here....Like, I had no trouble visualizing the apartment I was in, nor the street the apartment is in. I just couldn't fathom which country, or continent if you will, they were situated.
But hey, turns out I'm here! And aah, is it good to be back here! Everything is so clean! So neat! The air so fresh! The working hours so decent! The bugs small and no too bothersome! All of which I celebrated with baking bite-size brownies yesterday evening using my brand spanking-new bite-size muffin pan. (Well, the pan itself isn't bite-size, but I gather you know what I mean, haha). 
They turned out delish. And it turns out that bite-sized things taste better than regular sized-things. 
Plus, you can never gain weight from eating bite-size things. Obviously. 
P.S. Does it bother you that the three first pictures aren't shot from precisely the same angle and cropped identically? It bothers me, and yet, I have no energy or skills to correct it.

2 comments:

mette / ungt blod said...

bliver nødtil straks/snart at lave nogle brownies! -hvilken opskrift bruger du?

Sarah Carlson said...

Ja! Også jeg, for vi har allerede spist dem...

Her er min super-nemme opskrift, som vist egentlig er en modificieret svensk "klad-kaka":

2 æg
2,5 dl sukker
1,5 dl mel
lidt salt
- det skal hurtigt røres sammen med en ske. Maks 1 minut.

Så smelter du 100 gram smør (mere og mindre kan også gøre det...) og
tilsætter ca. 5-6 spsk mørk usødet kakao til kageblandingen, som du hælder det smeltede smør ud over. Og så rører du igen, 2 min maks. (Fidusen er vist at man ikke skal røre for meget. Dejen skal helst værk 70 % chokolade mørk, så hvis den ikke er det, kan man altid tilsætte mere kakao.)

Hvis jeg har, tilsætter jeg hakket mørk chokolade og valnødder. Men den er også ok uden.

Og så skal den bage i ovnen ved 175 grader i alt lige fra 10-25 minutter afhængig af om det er små eller store brownies, en kageform, etc.

Tak skæbne for en rodet beskrivelse...håber den er begribelig;O)