This summer had been unremarkable to say the least, well unremarkable at home; around the world the streets are still colored in blood and justice.
But nonetheless, the last few weeks I’ve been thinking about making a real effort to start over. See, in the last year — I’ve lost a lot, from a relationship to weight to a career; and I made headway in some departments, but I still feel bogged down in my new environment.
It probably has something to do with the fact that both the reporter and I were thinking the same thing for 2014, and decided to get new jobs in the same field.
Hhhmmmm…Well that was surprising to say the least.
Anyways, new job, new bullshit, new goals; but really hard to argue that I’m making a fresh start when I bump into the same old faces or have to deal with same bullshit at work.
It’s like running in place.
Now I’d really like to change jobs, and even move somewhere…far. Like Europe.
Thus, I’m hoping some of my European readers can help me out and point me where to look. I’ve been wanting to visit for a long time, but I think the idea of moving and starting over there is plausible.
Like the yummy chocolate cake that I made last night, I like to do things from scratch. When I first saw “Jon” a few months ago, I didn’t say a word to him, and neither did he to me. Despite the fact that we were forced to sit next together during a public presentation (so obviously it would have been rude to kick him in the balls in front of a hundred people).
My friend says it was cold-hearted, but I’m hardcore when it comes to erasing the past and the ills it brought me. Even if it means moving or running.
Listen, I’m sick and tired of taking the train and looking up at his old station where we used to meet up. I don’t even think I’ve been down to that part of Brooklyn in over a year.
So is it better to start from scratch? Or should I just scrape the charred pieces off and eat my cake?
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This is a dense and gooey chocolate cake. Very is to make and its gluten free (no flour!)
1 ounce semisweet chocolate, chopped 1/2 cup cocoa powder
1/2 cup butter 3 eggs, beaten
3/4 cup sugar 1 teaspoon vanilla extract
I played around with the ingredients, taking away an egg, and adding a little more chocolate and less sugar. The result was a soft cake but with a stronger chocolate taste, almost to the point of having a slightly bitter aftertaste. This was fine as I paired it with salted buttercream frosting and coconut ice cream!
- Preheat oven to 300 degrees F (150 degrees C). Grease a cake pan, and dust with a little cocoa powder.
- Melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
Salted Buttercream Frosting
1 cup confectioner’s (powdered) sugar 2 tablespoons milk or cream
1/2 cup butter (salted variety) 1/2 teaspoon coarse sea salt
1/2 teaspoon vanilla extract
1. Mix together sugar and butter. Mix on slowly until well blended and then increase speed to beat for another 3 minutes.
2. Add vanilla and cream or milk and continue to whisk for s few minutes until you reach the desired consistency. You can add more cream or milk if needed.
3. Sprinkle with sea salt after spreading over cake.