Year 3, Day 47: The Honda Dealership

Unbelievable first day of school vacation—literally pouring rain. I decide to get our key situation fixed up. Due to the misplacement of several sets of keys in the new world—where keys aren't made at the locksmith they are 'coded,' none of our keys works to open the door and all the remote starters are messed up. Sitting at the Honda Dealership. Wi-Fi has made this a great deal easier than the old days. I remember a lot of VERY boring evenings with my father at the Oldsmobile Dealership. It was SO BORING. OMG I am freaking out just thinking about it now.

Breakfast
Kashi Go Lean!
Heritage Flakes
Strawberries
Blueberries
Banana
Unsweetened Soy Milk
Coffee

Snack
1 Joy Stick
60 Tamari Almonds

Lunch: Fuji Steakhouse
Three Salads,
Sashimi Plate (Tuna, Crab, Salmon, Whitefish)
Soup
a few bites of zuchini, onion & sprouts

Dinner
1 chicken breast
salad (romaine, cabbage, slaw, feta)

Dessert
Popcorn

Made brownies with Ruby. Yummy. It was a perfect activity. Rainy day, and Ruby's friend had gone home. I just had gotten back from a chore and we had all the ingredients and a recipie from the New York Times. (Below)

SUPERNATURAL BROWNIES
Adapted from ''Chocolate: From Simple Cookies to Extravagant Showstoppers,'' by Nick Malgieri (Morrow Cookbooks, 1998)
Time: About 1 hour

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.

1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.