good news.
Good news guys! My grandma was finally able to leave the hospital last night. I was worried because she was having a little problem with not having enough oxygen in her blood, but it turned out okay in the end.
The only thing now is that we have to be extra careful. We have to be weighing her every morning to make sure she's not suddenly gaining a certain amount of weight within a couple of days 'cause that might mean she's starting to retain fluids in her lungs again. I also had to watch my uncle this morning to learn how to use the thing to check her sugar levels. It's a little tricky, but it should get easier. Just got to be careful with that needle and hope I don't end up poking myself or something instead lol. There are a few signs we need to watch out for, but other than that, she should be fine. She seems to be getting her strength back little by little. My aunt and uncle had come down from Houston since she went into the hospital, and they just left this morning. They were a great help, and I almost didn't want them to leave, especially my aunt. She's so sweet and everything. But thankfully, we should have someone else in the family coming over to stay with us this weekend (who it is, I forget - our family is WAY too large, so there's plenty of people my parents mention and I'm like "HUH?" LOL) - either way, I'm glad because ever since my mom was in the hospital a few years back for some hernias she had (it was a big mess - a doctor messed up and she had to stay for months, hospitalized), she's very careful not to over exert herself, so someone else at the house will be a huge help.
So, moving on. Since you all have been so good to me, I'll share something sweet with you ;D I recently made some home made brownies (for the first time) out of one of my sister's magazines, and they turned out SO good. They're so moist in the center that they practically melt in your mouth.
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
2 teaspoons water
non-stick spray
foil paper
Position rack in bottom third of oven. Preheat to 325 F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2 inch overhang. Coat foil with non-stick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture, 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on a rack. Using foil overhang, lift brownies from pan. Store airtight at room temperature.
I don't know how you guys are about baking with salt. I tried using the proper measurement once, and I was not happy with the result lol. So now I only use a pinch or two. It's up to you. Either way, these are yummy. And my own picture is making me want to go have some of my own.
The only thing now is that we have to be extra careful. We have to be weighing her every morning to make sure she's not suddenly gaining a certain amount of weight within a couple of days 'cause that might mean she's starting to retain fluids in her lungs again. I also had to watch my uncle this morning to learn how to use the thing to check her sugar levels. It's a little tricky, but it should get easier. Just got to be careful with that needle and hope I don't end up poking myself or something instead lol. There are a few signs we need to watch out for, but other than that, she should be fine. She seems to be getting her strength back little by little. My aunt and uncle had come down from Houston since she went into the hospital, and they just left this morning. They were a great help, and I almost didn't want them to leave, especially my aunt. She's so sweet and everything. But thankfully, we should have someone else in the family coming over to stay with us this weekend (who it is, I forget - our family is WAY too large, so there's plenty of people my parents mention and I'm like "HUH?" LOL) - either way, I'm glad because ever since my mom was in the hospital a few years back for some hernias she had (it was a big mess - a doctor messed up and she had to stay for months, hospitalized), she's very careful not to over exert herself, so someone else at the house will be a huge help.
So, moving on. Since you all have been so good to me, I'll share something sweet with you ;D I recently made some home made brownies (for the first time) out of one of my sister's magazines, and they turned out SO good. They're so moist in the center that they practically melt in your mouth.
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
2 teaspoons water
non-stick spray
foil paper
Position rack in bottom third of oven. Preheat to 325 F. Line 8x8x2 inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2 inch overhang. Coat foil with non-stick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon salt (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture, 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on a rack. Using foil overhang, lift brownies from pan. Store airtight at room temperature.
I don't know how you guys are about baking with salt. I tried using the proper measurement once, and I was not happy with the result lol. So now I only use a pinch or two. It's up to you. Either way, these are yummy. And my own picture is making me want to go have some of my own.