Filed under: DESSERT, DINNER, MULTISPORT | Tags: beef, brick, brownies, chocolate, potatoes
we biked and bricked the course this morning. it was 90° outside, but we biked it 10 minutes faster than last time, a month ago. the park was packed with cars and there were at least as many bikes on the road as cars. there are at least 8 good hills on the course, and on the last one, the man biking in front of me sort of slumped over off the road.
dinner: burgers:
initially, i didn’t really feel like grilling the burgers. didn’t we just eat burgers 4 days ago? but i REALLY COULDN’T after giving myself second degree burns with the spatula… i had left our metal spatula sitting apparently too close to the grill exhaust while it was preheating. i now have a very neat imprint of the spatula handle on my right palm.
joe ended up cooking the entire meal himself, while i pathetically clutched a cold beer can…
dessert: brownies:
before burning myself, i had managed to make the RICH DARK CHOCOLATE brownie recipe found on the back of the King Arthur flour bag. luckily, i made a half batch becuse these are really to die for.
- 1 C sugar
- 1/2 C butter
- 1/2 t salt
- 3/4 C Hershey’s special dark cocoa powder
- 1/2 t baking powder
- 2 eggs
- 2 t vanilla
- 3/4 C King Arthur all purpose flour
- 1 C semisweet chocolate chips
- melt butter in medium sized, microwave safe bowl. add sugar and heat heat again if necessary to make it smooth (maybe 30 sec. more).
- stir in cocoa, salt, baking powder, and vanilla until smooth.
- add flour and chocolate chips
- bake at 350 in a
finally! i remembered to make the dough yesterday! just judging by it’s elasticity (and taste- i LOVE raw dough) yesterday afternoon, i knew this was going to be my pizza ever. I resolved to bake the pizza for the dough, and not the toppings. So we only baked it 5 minutes, not long enough to brown the cheese. The first dough we baked had some spinach pesto sauce from last night’s dinner (of salad and crostini).
followed the recipe exactement: http://www.101cookbooks.com/archives/001199.html
I would like to emphasize the amportance of lots of semolina flour. in the past, we had used parchment paper to transfer the pizza into the oven, but using a semolina-covered cookie sheet was much better. we also had a little sangria with the pizza. my favorite recipe – my ex-roomates know it to be DELICIOUS.
sangria:
- 750 ml red wine (cabernet sauvignon is good)
- generous 1/2 C cointreau
- generous 1/2 C peach brandy
- 1 lime, juiced
- i lemon, juiced
- 1 orange, juiced
- 1 orange, lemon, and lime, sliced
- lemon – lime club soda
- stir together juice, booze, and wine in a pitcher then add fruit slices.
- add club soda directly to the glasses so that it doesn’t flatten in the pitcher.
pesto:
- 1 10 oz package frozen spinach
- 2 C fresh spinach
- 4 cloves garlic, halved
- 1/3 C parmesan cheese
- 3 T olive oil
- 3-4 T walnuts
- 1 t fresh ground pepper
- 1 t salt
- mix together spinach, garlic, walnuts, half the olive oil, salt and pepper in a food processor.
- add parm and remaining olive oil until fully chopped. add more salt and pepper to taste. I used maybe a T of sea salt. keep refrigerated.
