Well, with the socks off the needles it seems Madli’s Shawl has finally floated back up the priority list. I’m anxious to start my sweater but I’ve still got this and the lace scarf on the needles. I think the lace scarf can now graduate to my waiting-for-something knitting and the shawl will be the project to work on if I’ve got time where I can focus. I’ve just about finished the third repeat of the main section. Gee, only 28 more to go. Yep, this might take awhile! I’m getting used to the nupps (those dark knotty looking things) and finally seem to be knitting them loosely enough to do the purl on the back side without too much struggle.
Last Friday morning, before I left for Rhinebeck, I made some brownies thinking Jason and Daniel would enjoy them and I could take just a few with me for the ride. I forgot my little container but they were certainly well received as there was only the tiniest sliver left for me when I got home Sunday evening. These are out of Ruth Reichl’s book, "Tender at the Bone", which has several interesting recipes I’d like to try.
2/3 cup unsalted butter
5 ounces bittersweet chocolate
2 teaspoons vanilla
4 large eggs, at room temperature
1/2 teaspoon salt
2 cups sugar
1 cup sifted flour
1 cup chopped walnuts
Preheat oven to 400 F. Chop the chocolate and butter and place in a very small saucepan over very low heat to melt. (I use a metal measuring cup.) Stir occasionally and remove from heat when melted, stirring in vanilla. Beat eggs, salt and sugar in the bowl of an electric mixer at high speed for about ten minutes or until pale and thickened. Add chocolate mixture and combine thoroughly. Beat in flour just until combined. Pour into a 9-inch round baking pan with a removable bottom and sprinkle with walnuts. Reduce oven temperature to 350 F and bake for 40 minutes. The brownies will be very soft and dense.