Today my yoga teacher was trying to help me work with my insanely tight shoulders--even tighter today than usual--and then all she could say was just
Well that's years of abuse, now isn't it and she's probably right. As long as I can remember, I've had tight shoulders and let my stress manifest there. My mom does it too. But all I could think today was
fucking dissertation. And I think that's true too. Whatever this funk is, I need to get over it because where I am right now isn't good for me and won't get better until I make it better. First thing tomorrow when I get to campus I'm signing up for summer yoga with the same instructor and I've already made a commitment to myself to take home practice seriously in the month between now and summer classes.
That's something to help with frustration but it's not the root of frustration and I know that. So it can only help so much. But for now there is yoga--and CHOCOLATE! I made these spicy brownies for ES's birthday / welcome-back bash this weekend and I just took them out of the oven again to take with me to another birthday soiree for J's dad and various other family members. There's seriously a birthday every other week--and almost every week in May and June. I can count my entire immediate family (those whose birthdays I know and celebrate when in the vicinity) and not run out of fingers and toes. Even if I include spouses/partners and children. You do the math.
Speaking of math, I'm really proud of these brownies because it took lots of math to get them right. I vaguely remembered making spicy Mexican chocolate style brownies once upon a time when
morganlf and
bellwethr came over for dinner. But it was an 8x8 pan and I wanted 9x13 so then I found
this recipe but it was 1) way too wimpy with the cayenne, 2) called for ground anise which I didn't have, and most problematic of all 3) called for regular unsweetened cocoa when I had awesome
sweet Ghirardelli cocoa at home just dying to be used. So I called mom to make sure I was right to think I needed to convert some fractions to avoid killing ES's guests with sweetness by using the same amount of sugar called for when unsweetened cocoa was in play. And then we did the math and I ended up with this. The brownies seriously might have the best consistency ever--chewy and a bit fudgey and still have that light crust on the top...
Combine the following in a bowl, mixing thoroughly until everything is the color of cooca. Bless J's mom for giving me that glass mixing bowl since that's the best way to tell if you mix it all through. Or I could have used the KitchenAid I inherited from grandma, but that seemed too easy.
* 1 3/8 cups Ghirardelli sweet cocoa
* 1 3/8 cups sugar (I know I know, you are thinking if they are the same then what is this "math" that I speak of--just trust me--it was easy math but it was math)
* 1 1/4 cups flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 4 teaspoons ground cinnamon
* 1 teaspoon cayenne pepper (I might actually up this to 1.5 or 2 teaspoons but I have been trying to not kill my friends with cayenne lately--in recompense for last year's
cayenne chocolate truffles)
In a separate bowl (or two-cup measure) lightly beat the following and then add to the dry ingredients and mix/fold until moistened through.
* 4 eggs
* 2/3 + 1/4 cup vegetable oil
* 1 teaspoon vanilla
Spread in a greased 9x13 pan and bake at 350 degrees for 30 minutes. I floured my pan too just to be safe. Enjoy!
Time to attempt a bit more work before J gets home and we head to his parents' house. Or I might just keep fine-tuning V's belated birthday / moving mix...