I took these pictures a couple of weeks ago when I was at home and every time I look at them, they seem to be suffused with the grey light that I think is so typical of England.
I've been more aware of the light this last week in France than ever before. Normally I'm here in August, towards the end of the summer. This is probably the first time I've ever been here so early in July.
I won't be here to see the August light this year. Although it is for very good reasons and come August, none of this will matter, I can't help but feel that my summer here is drawing to a close before it should and that my return to London is somewhat premature.
I am consoling myself with the thought that there will always be next summer. I know the light will be waiting for me to come back home.
Whole wheat buttermilk brownies
Adapted from sour cream & spice brownies in Brownies by Linda CollisterYield: 16 brownies
- 250g (10 oz) dark chocolate (at least 70% if not more)
- 100g unsalted butter
- 4 large eggs
- 180g (1 cup) unrefined light brown sugar
- 100g (1 cup) whole wheat flour
- 3 tablespoons buttermilk
- Preheat the oven to 180C/350F and grease a 23cm square baking tin (and line it with paper if you decide you want to take a picture of them in situ).
- Melt the chocolate and butter in a microwave on a low heat, stirring frequently or melt in a bowl over some simmering water. When melted, put aside to cool.
- In a large bowl, whisk the eggs and sugar until thick and creamy. This takes about 10 minutes.
- 4. Stir in the chocolate mixture and sift in the flour. Mix until just combined.
- 5. Finally fold in the buttermilk.
- 6. Transfer to the baking tin and bake for approximately 35-45 minutes until a toothpick inserted in the middle comes out clean.
- 7. Allow to cool in the tin for 10 minutes before transferring to a wire rack.