We went down to Eileen’s home for dinner. The roasted chicken from Wednesday, was turned into chicken soup.
Eileen baked a loaf of bread to accompany the meal. We spread butter across thick slabs of steaming bread. The crust was nice and crispy and the center soft and light.
I split a bottle of PT Stout with Eileen while papa drank pinot grigio.
Between the good soup and pleasant conversation the evening went by in good spirits. I cleaned my plate down to the last grain of rice.
I should mention, we first filled our bowls with as much cooked rice as we wanted and then ladled the piping hot soup on top.
After dinner we had brownies. I inquired about the preparation and Eileen graciously provided me with her mothers recipe and some of her own refinements she had made.
Eileen’s Brownie recipe:
- 5 Eggs
- 3 cups of Sugar
- 1 Cup of Butter
- 8 oz of Bakers Chocolate
- 1 1/2 Cups of Flour
- 1 Tbs Vanilla
- 2 cups of Walnuts (optional)
- Beat the eggs and sugar throughly to fold in air. The more air the smoother the brownies will turn out. Add the vanilla during this step.
- Melt the butter and chocolate together in a double boiler or a ceramic bowl suspended in a pot of hot water.
- When your eggs are nice and fluffy, add the flour and the melted chocolate.
- Bake at 350° for 1 hours
Fat Wallet Refugee 