I wish I had a proper story to pen down. But today I just want to know why the hell I have to put up with an unstable parent everyday. It’s worse than a major break-up with your perfect guy or a 7 day food poisoning. It’s gotten so bad I don’t want to live in this house anymore. But that’s just wishful thinking.
I don’t know why I’m writing this down on the internet. But I have to say, 2 years is too long, too much to handle. Friends can sympathize but they can’t empathize. No one in a 20 foot radius can genuinely understand. They don’t live with it. Sometimes I read through life stories of other children going through the same situation. It helps, occasionally. But what will really help is this whole thing to end.
I’m not counting on it.
Laughter is my medicine. And so is the company of my dog. I can’t let myself snap because of someone else. I haven’t done wrong so how is that fair. Though it feels like I’m losing someone to an illness, I’d hate to continue feeling this way. Life goes on.
Meanwhile, I’m happy to bake stuff for some pocket money, mess around in a bistro’s kitchen (ok not really), goof around during random photo shoots (really really) and look forward to an upcoming internship.
Case in point, that’s the problem when you read between the lines too much. It isn’t really necessary all the time. I think I’ve revealed enough.
I’ll try to write happier pieces in future. So now, on a happier note, here is a recent experiment I tried with brownies. I found a basic fudgey brownie recipe, tweaked here and there, added this and that, and came up with something nothing short of amazing. At least, to the people I shared with, they were good. As the best is yet to be, I’m very certain these can still be better.
These aren’t your typical cakey or really chewy brownies. They are so moist, and melt in your mouth…well, they are the perfect breakfast dessert alongside your hot latte. They may not have weed inside, but then again, they sure are a batch of happy brownies. Here’s to a better and happier day ahead, because it will always be so someday.
experimental brownies part 1
makes an 8 x 8 inched
NB: They tasted just as good on the 2nd day, and a little firmer too.
As brown sugar contains molasses, you will have a little sour tang in them.
140g (5 oz) of unsalted butter, at room temperature
200g (7 oz) of 70% dark chocolate, melted
130g soft brown sugar
40g white sugar
2 tsp of vanilla extract
¼ tsp of salt
1 tbsp cocoa powder
2 large eggs, room temp
2 tbsp of espresso coffee
1 tsp glucose/corn syrup (leave this out if you do not have)
75 g (2/3 cup) of plain flour
Preheat oven to 180C (350F). Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
In a large bowl whisk together the sugars and butter until fluffy. Add the eggs, vanilla extract and espresso. Beat until all is combined.
Add the melted chocolate, glucose/corn syrup and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
Pour batter into your prepared pan, spread evenly and bake for about 40 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.