I use affiliate links only for products I love and companies I trust. Note: This post includes affiliate links and I may earn a commission if you purchase through them, at no cost to you. What do you do when you're feeling wobbly, dear readers? In case it's making brownies, well, here you go and hugs to you. And the consistency! I didn't believe it could be possible with just those three ingredients, but it was perfect. The buckwheat adds a hearty, almost savory note. You could use teff flour, if you wanted to stay gluten-free, or regular flour, though I suspect they could end up a bit too cloying. The other two members of our family, who are decidedly less enamored of buckwheat, didn't quite love them as much. "These are the best brownies ever," he eventually said (after brownie #5 or 6). Hugo and I love it and the combination of the chocolate-hazelnut spread and the earthy, grassy buckwheat turns the brownies into something truly unique. Now I have to make one thing clear: if you know buckwheat flour, you're familiar with its assertive flavor. The brownies emerge from the oven with that gorgeous crinkly top and the perfectly fudgy consistency. You scrape this rather stiff mixture into your prepared pan, then sprinkle with flaky salt. The Nutella and eggs are whisked together until smooth, then you stir in the buckwheat flour.
That's it if you don't count salt, but flaky salt is essential to their success, so make sure you have some when you make these. The brownies are made with Nutella, eggs and buckwheat flour. The mellowing onion, the starchy fug, it all ends up being self-parenting alchemy.īut! I am not actually here to tell you about the healing powers of tomato sauce! I am here to tell you about these 3-ingredient brownies, which-if the world is a just place-should be the next viral recipe to sweep the planet, like that baked feta situation earlier this year. Cooking pasta with tomato sauce does seem to be one of my most foolproof therapies. Laying out the plates and forks, digging out the parmigiano from the depths of the fridge.
I was thinking about that today as I cooked our lunch: an onion in hot olive oil, slivered canned plum tomatoes dropped in one after the other, the salting of pasta water, the reducing of the sauce. What to do when one feels exceedingly wobbly? Besides going out into the sunshine for a long walk, I mean. Today, driving Hugo to school, I stopped at an intersection and the haze from the sun was so bright, I momentarily thought I was in Vermont. We're having the kind of blindingly bright, blue-skied days, still bundled up in warm coats and sweaters, that I normally associate with New England in early fall.
#The escapists spatula full#
The sun has come out in full force this week, despite freezing temperatures at night.
Sometimes I don't think I'll ever be prepared for the heartbreak of them growing up. Who cares, right? Reader, the heartache, I tell you. I went into the boys' room this morning for a morning snuggle, but one boy was happily reading in his top bunk and the other was far too busy setting up Playmobil knights for something as silly as snuggling, so I had to start my day snuggle-less. This book that I finished last night left me with the most sickening case of existential dread.