Recipes for adventure

by Sofia

Chicken: sauted with onions, dijon mustard, grainy mustard, honey.
Rapini: blanched, because my kabocha squash in balsamic sweet sauce took longer to bake than I thought it would.

Cinerobotheque: met up with Chris, watched an experimental stop-animation 50s short film, Naomi Klein’s The Take, The Danish Poet short. Sipping on gin on the sly and spilling vodka when it got too funny. Starting watching The Socalled Movie (to be continued).

Biking drunk up St-Laurent to Patati Patata, eating poutine.

Brownies: at 3am, with Mariel, Chris, and Mehdi, listening to klezmer hiphop.

( 1 1/4 sticks unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour

Special equipment: An 8-inch square baking pan

Preheat the oven to 325°F. Butter and flour the baking pan.

Combine the butter, sugar, cocoa, and salt in a bowl and set the bowl in a skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring after each one. When the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Pour into the pan.

Bake until a toothpick plunged into the center emerges slightly moist, 20 to 25 minutes. Let cool completely on a rack. Cut into squares.)

Look forward to getting out into this city more. Montreal is amazing.