I stepped through the door to a vaguely familiar space. Suddenly memories from an older time came flooding back. But this time things were different. It was a time to discover the new in an old new place.
…Edith Piaf, Bob Marley, Aretha Franklin, Gillian Welsh accompanied warm evenings and sunny mornings where talk turned to the beauty of Marilynn Robinson’s Gilead, or Rachel Carson describing sand. I came home refreshed and started reading about Rachel Carson.
“It is a wholesome and necessary thing for us to turn again to the earth and in the contemplation of her beauties to know the sense of wonder and humility. ”
Rachel Carson, The Sense of Wonder
I was present and seeing the old familiar images in a new light. So beautiful. So grateful.
One morning I found a cookbook, Dishing Up Maine by Brook Dojny on the bookshelf. Late in the afternoon, after walks on trails in the woods, visiting 3 familiar shops (with the same 3 cashiers), Sweet Z and I called it a complete day. I set out to make the Best ‘Bangor’ Brownies.
Walnuts are toasted
Butter and chocolate are melted
And then this happened
Sweet Z and I did what any couple might do on a Saturday night. Brownies with candied ginger ice cream appeared, a warm fire blazed from the woodstove and we settled in to watch a film noir movie. A recent movie genre I was happy to stumble upon.
- slightly adapted from "Dishing Up Maine"
- 1 stick unsalted butter
- 2 ounces of bittersweet chocolate
- 3/4 cup sugar
- splash of vanilla extract
- 2 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 cup chopped walnuts, toasted
- 1/2 cup all purpose flour
- Ice Cream:
- Candied Ginger Ice Cream is highly recommended
- Preheat the oven to 350*. Grease an 8 or 9-in pan with butter. Set aside.
- Toast the walnuts in a small pan over medium low heat until fragrant and nutty.
- Meanwhile, heat the butter and chocolate, over medium low heat, in a saucepan until melted. Cool this slightly.
- In a medium bowl combine the 2 eggs, salt, pepper, cinnamon whisk together until well mixed. Gradually whisk in the cooled chocolate mixture. Sprinkle in the nuts and stir to combine. Sprinkle the flour on top until there are no white streaks visible.
- Pour the batter into the prepared pan, leveling it off, and bake for 25 to 30 minutes or until a toothpick entered into the middle yields a clean crumb result.
- Let the brownies cool on a wire rack for 20 minutes before cutting into squares.
Thank you for reading!