time. flies. always. thankful.

I normally view myself as independent and somewhat resourceful, content with a certain amount of alone time, and full of energy to complete my responsibilities. After a week without Ben, I realize I am only led to believe those fallacies by the community of behind-the-scenes helpers on whom I actually rely on a daily basis. Thankfully good friends came to my rescue, especially where child care was concerned….and by that I mean dog care, an equally privileged responsibility in my life right now. Needless to say I am quite pleased to have husBen back from his vacation.

We are now settling back into our student and work schedules, which as a student hardly renders any settling at all. I like this way of life though, full of new responsibilities and opportunities daily, so I still cannot imagine it ever coming to an end. Ben on the other hand seems ready for his education to wrap up so that he can start his real life, his job and the after-hours relaxation such a schedule provides. How time flies, eh? I still look up at the Houston sky-line each time I drive home from the hospital and feel so amazed that Ben and I live in this city. I so vividly remember us moving all our stuff in our first little four-plex, freshly married and a mere 22 years old (babies!!!). That feels like last weekend, yet somehow Ben will graduate from law school here before we blink. Slow down life!

Perhaps I am being dramatic. I must confess I have a birthday coming up, and while I still picture myself as 23, I am told this will be my 25^th. Shouldn’t I be really wise and independent by this age? Shouldn’t I have my life plans figured out?

Nahhhhhh.

At least I have my weekend plans oriented… 

salted cocoa brownies with toasted pecans

food is my love language and my favorite way to say thank you

10 tablespoons (1 ¼ sticks) unsalted butter

1 ¼ cups sugar

¾ cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)

½ teaspoon salt

1 teaspoon pure vanilla extract

2 cold large eggs

½ cup all-purpose flour

¾ cup walnut or pecans, or mix of both

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl over a double broiler. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. 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 vigorously 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. Stir in the nuts, if using. Spread evenly in the lined pan.

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

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.