My plan to photograph the sunrise every morning from the same spot has run into a little glitch – the window will soon be completely covered with snow. Maybe if I stand on a chair it’ll work unless we get another couple of feet of snow.
The storms keep coming. Three Mondays in a row we have received over a foot of snow. The small “dustings” during the middle of each week have been more like 8″ to 10″inches. It’s beautiful, light snow since it’s been so cold.
Things are seriously buried. The lump on the left – the table on the patio. The other mounds are piles of snow we’ve moved to make room for more. Always planning for the next storm, that’s the mode we’re in now. The banks are pushed back and piled high waiting for the next storm. The town crew wings back the banks keeping the roads wide and the visibility good. I always took that for granted until I lived in an area that apparently doesn’t own a wing plow. The roads get more and more narrow with each storm and eventually a 4 lane highway is down to 2 lanes and the traffic is insane. Not missing that I can tell you.
Along with the plowing there are things that needed immediate attention with the forecast of yet another couple of snowstorms for the end of this week. The roof on the shed needed to be cleaned off. Although this building was constructed using posts and beams the weight of the snow could easily overwhelm the structure. Better to be safe than sorry.
A phone call made and help arrived. The neighbors dog enjoyed this whole thing quite a bit more than any of us. Dogs and snow are a wonderful combination and they always seem to lighten the mood of winter. They always see the play potential, we could do well to learn that from them.
Looking at the chairs warmer weather seems pretty far off but the sun has been out and the skies are blue. You can feel the difference. The plants know spring is coming. Sugaring will be happening in a few weeks – it always does but when the snow keeps piling up it sometimes seems as though it’s months away.
It’s snowed all but one day (at least a little) since last week’s snowpocalypse non event here. This storm seems to be making up for it. About a foot on the ground so far with no stopping in sight. Ahhh, the snowshoes will be coming out! It’s the only way I’ll get to the bird feeders and they are wondering where I am.
If I was to believe what I was hearing on every news outlet (and alerts on my phone) I would have thought today was really the end of the world as I know it. When you live in Rowe it snows pretty much every. single. day. so I was at least expecting 5 or 6 inches on the ground when I woke up this morning. Nope, maybe 3 with it blowing all around.
The hype did get me into gear in the baking arena though and I made a huge pan of my favorite chocolate comfort food. I found the recipe for these brownies almost 7 years ago in Yankee Magazine. Julies’s Brownies is my go to brownie for a crowd or just for days when chocolate is the only thing that will do.
I am NOT a brownie baker – my kids will attest to that. I have made so many variations of brownies over the years – all of which were dismal failures. This recipe, followed to the letter is a winner and the best you will ever have. It makes a huge pan of brownies and I often put nuts on half and leave the other plain (for those walnut haters). I then cut them up and freeze half. There are always brownies available and they freeze perfectly. I’ve linked the recipe but here it is as well. They are that good.
Total Time: 35
Yield: about 40 pieces
Sometimes you just need chocolate to get things on an even keel. My dear friend Julie Fox makes these killer (and easy-to-do) brownies. They taste even better if someone makes them for you, so consider baking them for someone you love.
- 1-1/2 tablespoons unsalted butter, for greasing
- 4 tablespoons plus 3-1/2 cups sugar
- 3/4 pound (3 sticks) unsalted butter
- 8 ounces unsweetened chocolate
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 cup chopped walnuts (optional)
Heat oven to 350 degrees. Butter a 12×17-inch jelly-roll pan and dust with 4 tablespoons sugar. Discard any sugar that doesn’t adhere to pan. In a small saucepan over low heat, combine 3 sticks butter and chocolate. Cook, stirring occasionally, until both have melted. Remove from heat and let cool to room temperature. In the bowl of a standing mixer, beat eggs with 3-1/2 cups sugar until blended but not “frothy.” Stir in vanilla, then chocolate. Add flour, stirring until just combined. Fold in nuts if you like
Spread batter in prepared pan and bake 35 minutes, or until set. (A wooden toothpick inserted in the center should come out almost clean.) Let cool completely before cutting.
So make yourself a batch – whether it’s storming out or sunny. You know why? They make the world’s best breakfast.