Thursday, September 24, 2009


You know...I am not real political. I listen to the news as background noise in the mornings as I am dressing for work. That being said.......I have heard about the bank bailouts. I have heard about how much money they get/got and how the CEOs are getting more than their fair share. Why then, am I charged $5 at BB&T to cash a check drawn on BB&T when my husband has an account with them. I don't think there should be a charge for any reason. Let's face know the cashier/teller is not charging them to cash that check for more than she already is to get paid every day. You know it's all electronic and it's THEIR client anyway- a state client at that. Why then is it necessary to charge $5? That's rhetorical peeps. I already know the answer is to screw the poor while the rich..dare I say it...get richer......::::sighs:::

I am boycotting BB&T from now on. Is it any wonder I won't put my name on that account???!!!

Thursday, September 10, 2009

gourmet or no way.........

I always, always, always love to try new and different recipes. It is like traveling to new worlds without leaving the house. When I stumbled across the Food & Wine recipe for sweet and salty brownies, the first thing I thought, there's a new concept. Who doesn't like sweet & salty? Did I mention I love trying new recipes? I do and I did.


1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon Maldon sea salt


Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.

The "No Time for TomFoolery" version
1 Box Brownie Mix
1/4 tsp sea salt

Prepare according to directions. Add salt. Bake as directed.

The results? BLEH. Both versions had a flavor that when you put it in your's like..wait for it...wait for it....ewwwwwww what's that???

I have to give this a big NO WAY. Sorry Kate & Food & Wine......
The precurser to the recipe:
Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.

Again. No Way.