Oatmeal for Breakfast » honeymoon

Meetiversary

kelly — Wed, 25 Feb 2009 01:47:49 +0000

Three years ago today, Jonathan and I first met-in Brady LaMotte’s driveway. I had just finished talking with April on the phone, Brady was taking a call and it was sunny outside so I stepped out the door and this silver Honda arrives, driven by a fellow I didn’t recall meeting-but wanted to meet right away. Since I’d met so many new people at the time, I pulled the clever “introduce yourself first in hopes of getting his name” trick, which worked like a charm! I asked if he needed any help carrying anything and he handed over what I thought must have been a precious guitar-treasured for ages, in a case absolutely covered in duct tape. I loved that he let me help him and that he had this sort of secret smile that day, and oh, the dimple.

Three years later, here we are into our second sweet year of marriage. Thanks for marrying me, Jonathan, you’re a gem!

This day is also special because it’s my Mom’s birthday and Jonathan’s parents’ wedding anniversary! Happy birthday Mom! Happy Anniversary McPhersons!

The brownie recipe

kelly — Wed, 22 Oct 2008 15:25:19 +0000

I thought about making these brownies again and taking a photo because they really didn’t last long at our house, but I think you all just need to try them in your own home.

Here you go, from Martha Stewart:

Chocolate Ginger Brownies

Ingredients:

1 stick unsalted butter, plus more for the baking dish
3 oz bittersweet chocolate, coarsely chopped
1 cup sugar (I used less-maybe 3/4 cup-I’d like to keep all my teeth)
2/3 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder (I used Hershey’s because we had it and HOLY SMOKES Dutch cocoa powder is expensive!)
2 eggs
1 tsp grated peeled fresh ginger
1/2 tsp pure vanilla extract
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. coarse salt
1/8 tsp. ground cloves

Directions:
Preheat oven to 325 degrees.
Butter an 8-inch square baking dish. Line bottom with parchment paper, allowing 2 inches to hang over 2 sides. Butter parchment; set aside.
Melt butter and chocolate together in a medium saucepan over medium-low heat, stirring until smooth.
Remove from heat and stir in remaining ingredients.
Pour batter into prepared dish and smooth top with a rubber spatula.
Bake until a cake tester inserted into center comes out with moist crumbs, 30 to 35 minutes.
Let cool in pan on a wire rack 15 minutes. Lift out, and let cool completely on rack. Cut into sixteen 2-inch squares. Brownies can be stored in an airtight container at room temperature up to 4 days.

These were moist and chewy, just like a brownie should taste and the spices gave them a nice flavor-not too chocolaty. I did use the parchment paper this go round, but I think next time I’ll just skip it. I stored the brownies in the pyrex because it has it’s own cover and why waste good parchment paper? Oh, this does not make 16 brownies. Well, it does, but some people then have to eat two!

Beach fun

kelly — Fri, 22 Aug 2008 17:50:33 +0000

I really like this photo. Jonathan’s very attractive and we’re at the beach and it’s sunny! I thought I’d share it with you today. Enjoy!

Finally!

kelly — Tue, 05 Feb 2008 16:27:18 +0000

I have now completed uploadingphotos to flickr of the honeymoon. Jonathan’s photos are generally more artistic and pretty, but I like to get them up and going…feel free to check them out http://www.flickr.com/photos/keskesen/

More about actual married life (the house, guests, etc) soon!
~Kelly