Celebrate like hell this weekend
What a night last night, huh? I was so sad and scared, and then, almost unbelievably, we won. If you haven't seen it yet, go watch this video of the protesters outside of the Capitol in the moment they found out that the bill wasn't going to pass. It made me cry happy tears, and be very grateful for them and everyone who has worked hard this year to protest this administration. A few months ago I read a tweet that I can't find now (so I'm paraphrasing) that said we have to celebrate every single victory, because this is going to be a long hard road, and that every time we win it's a big deal. So yes yes, we all know it can come back, and more bad things will happen, but that shouldn't stop us from being happy now. Open the good wine, use your favorite bubble bath, read that book you've been saving, go dance in the streets, hug your baby tight. We've had a lot of misery so far this year, we have to enjoy every moment we can.
I have a very busy weekend of writing coming up, but hell, that's its own celebration. Last night I was trying hard to edit this so-close-to-done manuscript, but I was too worried about the vote to concentrate. And now I'm thrilled that I can dig in and work on my happy story. But I would be remiss if I didn't tell you about a major event of the weekend, this newsletter has lipstick in the title, after all. It's National Lipstick Day tomorrow (apparently that's a thing), and MAC is giving away free lipsticks! Completely unclear on what colors they'll give away, or how long the lines will be, but everyone should go if they can.
What should you read this weekend, while you're drinking wine in your bubble bath, or sprawled on a beach towel in the sun, or cozy on the couch? You want something that will make you smile in the way that we all smile every time we see Pete Souza's Instagram: Crazy Rich Asians. I've recommended this book before, but if you haven't read it, you are in for a treat. It's fun and funny and full of some great and awful characters and I enjoyed every page. ALSO, I know it isn't a book, but you all have to go see Girl's Trip, a movie that I thought would be funny but kind of stupid, and it turned out to be at least ten times as funny as I thought it would be, but also smart and touching. I can't wait to see it a second time.
I have made probably hundreds of pans of brownies in my life, maybe more, and this is my favorite recipe. I bring them to events all the time, but the most recent time I made them was when one of my besties was visiting me for a weekend, and we wanted to relax at home, and I threw them together in about ten minutes. (She said, when I suggested making them: "Do you have the ingredients for brownies?" and I laughed because I ALWAYS have the ingredients for brownies). This recipe doubles easily to go in a 9x13 pan, and everyone you give one to will think you're a magician.
PS: ALSO this recipe reminds me that one of the best things I did for myself last fall was to buy this thing of parchment paper sheets. They're exactly the same size as most cookie sheets, so you don't have to cut anything, or deal with them curling, you just pull them out and slap them on, and they make lining baking pans way easier too. They made holiday baking way easier, too.
Alice Medrich's Cocoa Brownies
10 tablespoons (1 1/4 sticks, 140 grams) unsalted butter, cubed
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
Some Maldon or other flaky salt for sprinkling on top if you like a hit of salt with your dessert, which I do.
Preheat the oven to 325F. Line a 8x8 baking pan with parchment paper, leaving an overhang on the sides (this makes it easier to pull the brownies out of the pan afterward).
Combine the butter, sugar, cocoa, and salt in a glass or metal bowl (I usually use the bowl of my stand mixer for this) and set it on top of or in a pot of simmering water. Stir until the butter is melted and everything is smooth and not too grainy, remove from the heat and let cool slightly. Stir in the vanilla and the eggs and beat well, and then stir in the flour and do the same (she says beat vigorously for 40 strokes, I love precision in baking but you know, if it's like 35 or 45 you won't ruin the brownies). Pour into the prepared pan, and sprinkle your fancy salt on top if you're using it. Bake for 25-30 minutes (the recipe says 20-25, that's a lie, they aren't done by then, it's always more like 30 for me). Let cool, cut into squares, eat, and smile.
Have a great weekend!
Jasmine