This week has been a roller coaster – highs and lows, elation and tragedy.
My brother’s girlfriend was life flighted to Portland’s trauma center this weekend after a zipline accident. She is recovering from a long surgery, but her spine is severed and the prognosis is paralysis.
Along with this news, I also received some incredibly good news about a freelance project I was wanting – but right now that seems so far away and numb…
because our family also had other news that brings mixed emotions – it is not my story to tell, but it leaves us on this roller coaster, so to speak. I do not mean to be vague, sorry.
…and for those who still ask after him (thank you), no, it is not bad news about Dad. He is recovering from his last chemo and radiation, and we are waiting for his ct scan appointment. I get to see his smiling face often. I appreciate those of you who ask after him, we all appreciate it.
Yes, I tell Dad that he has good wishes and prayers from all over the country, all over the world. Just like I told my brother that there are prayers and positive thoughts coming to him and his friend right now – he was blown away, and grateful.
Last night after receiving the last bit of news, I could not sleep. At 10:30pm I was running on the treadmill. Then I made blondies. and a caramel sauce.
caramel sea salt blondies
dairy, egg, soy and gluten free, vegan
makes 9 squares, in a 9×9 pan
1 tablespoon fresh ground flax
3 tablespoons warm water
3/4 cup butter (Earth Balance soy free)
1 cup brown sugar
1 tablespoon vanilla paste
1 1/2 cups gluten free all purpose flour
1 teaspoon baking powder
1/4 + 1/8 teaspoon xanthan gum
salted caramel sauce (recipe follows)
Grind flax seed in blender, coffee grinder. Place 1 tablespoon flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces one egg).
In mixing bowl, cream together butter, sugar and vanilla, add flax mixture. Add flour to the bowl but do not stir in. Add baking powder and xanthan gum, stir into flour then fold into butter sugar mixture. Pour mixture into a prepared (buttered, sprayed) 9×9 inch baking dish, adding caramel mixture to the top of the batter, drizzling or pouring and swirling through with a knife. Bake at 350 degrees for 30-35 minutes, until golden brown and set. Sprinkle with more salt, allow to cool slightly, caramel will set.
salted caramel sauce
1/2 cup brown sugar
1 tablespoon sea salt
1 teaspoon cornstarch
1 tablespoon water
1/4 cup coconut milk (canned or carton)
3 tablespoons butter (Earth Balance soy free)
In saucepan over medium heat, combine sugar, salt, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter, stirring until combined. Let cool.
Once again I am humbled and grateful for this community – thank you.