Shout out to Llywellyn
divamum
Registered Users Posts: 9,021 Major grins
Just wanted to say "thanks" to our newest Fearless Leader - we've kept her busy this week between tiebreaking megachallenges and potentially-contentious threads on top of the usual housekeeping and rudder-steering.
I've found these recent challenges very hard, but it's probably hit at just the right point in my personal growth curve as a photographer and I'm very grateful. Now I've moved a little beyond the basics (if only a little!) they're REALLY pushing me in new directions and forcing me not only to be more creative and improve my critical thinking as a photographer (which is still pretty new to me), but also to learn new skills in that process. That's WHY I've been doing these challenges from the get-go, and I really appreciate the opportunity to continue growing!!
Great job, Kerry, and thanks to everybody involved in keeping this thing afloat, including dgrin, smugmug and the others for continuing to sponsor DSS!!!!
I've found these recent challenges very hard, but it's probably hit at just the right point in my personal growth curve as a photographer and I'm very grateful. Now I've moved a little beyond the basics (if only a little!) they're REALLY pushing me in new directions and forcing me not only to be more creative and improve my critical thinking as a photographer (which is still pretty new to me), but also to learn new skills in that process. That's WHY I've been doing these challenges from the get-go, and I really appreciate the opportunity to continue growing!!
Great job, Kerry, and thanks to everybody involved in keeping this thing afloat, including dgrin, smugmug and the others for continuing to sponsor DSS!!!!
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Absolutely..
Kat
http://www.imagesbyceci.com
http://www.facebook.com/ImagesByCeci
Picadilly, NB, Canada
ABSOLUTELY SO TRUE!!
My fun is in watching the entries roll in, or waiting until the end to be surprised by a whole gallery of new photos at once. It's a real treat.
So thank you all for keeping things interesting and educational for me, too. I wouldn't have much to do here without ya'.
but seriously Kerry we love ya, but i sure miss your entries....
Quick Diva, would ya give Aaron a brownie..
Seriously though, since I joined,,, it seems you and Tom keep things rolling along... thank you both for that... you guys and your sticky privileges... or however that works.. too new to know....
I do know this: You have a gift for keeping the threads interesting..
Cheers
Kat
oh yeah and P.S> Llywellyn's entries scare me... I saw some of them in the galleries..boy she knows her stuff..!
Arizona, USA
http://justineolson.smugmug.com/
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Awww, Aaron, you know we love you too
Kerry, are we ever going to see your work around this place in other forums? I haven't had a dose of your film noir sensibilities in ages - I miss them too!
Here and there (I posted some shuttle photos last week). Sad to say the challenges really spurred me on the most for projects, and my pace has slowed now mainly because setting up shoots with models takes a lot out of me. I still have some in the works, but I do it once every couple months or so now instead of every couple weeks.
The model from "The Waiting" contacted me about working together again, so there may be something featuring her in the near future.
Hey... Watch it.. I resemble that comment buddy.......
oh.. you see I make awesome brownies guys.. this is gonna play in my favor..
Kat
Not if I get to the kitchen first....
Me too
It's a recipe my mother handed down to me that I've been working to refine for more than 40+ years, starting when she'd let me miss nap time to bake with her. Did I just out age?
But if anyone wants a world-class brownie, just come to my place for a cup of coffee and a chocolate fix :eat
Oh, and a BIG THANK YOU to Kerry.
oh no.... I wasn't supposed to get competition on the brownies tooooooooo..
I want some..... brownies are my favorite food group...
How about winner gets some of Llywellyn's World Famous Brownies.. Uncle for me, I fold... I can't compete with 40 years of experience.
So I will just taste test..
Kat
They are black and burned on the outside, and raw in the middle. yuck.
And whenever she brings them over, we all eat them and say things like "great brownies" and "delicious!"
There might be a lesson in there somewhere that's applicable to the Challenges.
Mark, I love your sense of irony!
Sounds like your sister-in-law needs to cook her brownies a little bit longer at a lower temperature.
You're not trying to tell Kerry to turn the heat down on us, are you?
http://pyryekholm.kuvat.fi/
Or that we need to bake our pictures longer?
Or, when sister-in-law is visiting, and asking what to bring, say "wine."
There might be other lessons there as well.
Slightly lower temperature (~175c or ~350F) and always turn the oven off as soon as you start to smell the rich chocolate through the kitchen and the edges start to pull away. They'll finish baking on their own.
Here's the 4-3-2 recipe:
Dry stuff:
4 cups sugar
3 cups flour
2 cups cocoa
~1-2 teaspoons baking powder (altitude and flour type dependent)
Wet stuff:
9 medium eggs
3-4 tablespoons honey / treacle / molasses (your choice for flavoring)
Healthly dose of pure vanilla extract (same as above, but vanilla beans are really good too)
1 1/2 cups melted butter (unsalted)
Combine the eggs, syrup and vanilla in a wet bowl and the dry products in the mixing bowl. Melt the butter (unsalted) on low heat. Clarified is better. No need for the solids. Hold the butter until the remainder is incorporated.
This will be a thick batter, so prepare to sweat, putting your arms to a serious test. Better is to use a heavy duty mixer such as a KitchenAid. Handheld mixers have been known to leak smoke and die prepping this mix.
While on a low speed, start adding the egg mixture until the whole thing becomes gloppie. You're likely to have to scrape down the blades on occasion. Once done, start adding the melted butter slowly, also until incorporated. It should be a deep, glossy brown. Don't mix too much as this is meant to be heavy. You don't want too much air in the mixture.
(It's at this stage that you can add extra flavors through hand mixing before moving to baking pans. Mint leaves, Orange zest, Pecans, a shot of espresso, other tasty things)
Separate into two standard sized baking sheets and smooth using a long flexible spatula. It should be relatively thin in the pan. The oven should be pre-heated to ~350F or ~175C, depends on your oven.
Take the mixing blades out and hand to the children, give the mixing bowl to the men in the house. They will now leave you alone while they lick to their hearts content with rich, deep chocolate.
Baking time will vary from ~15 minutes to ~25 minutes depending on a ton of variables.
But I think I've share too much already. You'll need to figure the rest out on your own.
ETA: Use some of the spare, unmelted butter to line the pans. If you are not confident with sticking, then also cover the base (not the edges) with wax paper. Let cool for 15 or so minutes before slicing into squares. My Mom used to like to reserve some of the melted butter to mix with confectioner's sugar and a little more cocoa as an icing. It should be used before the brownies have cooled so it smoothes easily and penetrates the surface slightly.
Jenn
Thank you so much for sharing.....
although the whole mixer smoking and dying thing kinda worries me..
looks like a workout... thank you so much..
Not to mention I am sure it brings a tear to Llywellyn's eye that we are all sharing and getting along for a change.. hahaha.. wonder how long that will last..
Kat
www.bf2015.smugmug.com
I've added a few extra instructions in the original post.
I don't have any great brownie recipes nor have I actually ever baked any brownies :smo
But I would like to join every one in thanking Kerry for all the work she is doing, without her and all the other selfless volunteers we would never have a great place like Dgrin and DSS
Is it a picture of a brownie?
Yes. Cider would work as well.
I just found a place that has Thatchers Katy Rosé cider, good ol' Old Rosie has been topped.
http://pyryekholm.kuvat.fi/
You're not kidding on the "glop" front! I actually halved the recipe (I figured for a family of three any recipe with 9 eggs might be a little de trop
The bowl-lickings were heartily approved by the 11-year old division.... can't wait till they come out of the oven to taste test!!