SHARING BROWNIES WITH ROSALIE THEN HEADING TO LONDON FOR FOOD BLOGGER CONNECT
Jamie has been so busy! Most of you know that I leave Friday for London for our very first – oh, but not the last, fear not! – Food Blogger Connect Meet/Lunch/Conference/All Around Fab Time! And those of us organizing (mostly Beth of Dirty Kitchen Secrets, I must admit, and very talented she is, too) or speaking are scrambling to get everything done before Saturday or earlier for those of us coming in from out of town. Furiously writing speeches, packing, cleaning and baking for those we are leaving behind to fend for themselves over the weekend and we are all going a bit nuts. On top of that is our Daring Baker’s Challenge to be posted on Friday morning before I grab my suitcase and jump on the bus that will take me to the airport and London.
And what a tremendous time we’ll be having! Meeting and spending time with some of our favorite food bloggers, the chance to learn, share, connect and network and all over an incredible lunch at London’s best Lebanese restaurant, Levant. We have a line up of talented food bloggers who will be sharing secrets, tips and information on successful food blog writing, photography/food styling, media & social networking.
But I didn’t want to slip away either unnoticed or without leaving you a little something sweet to nibble on. First, as part of the organizing committee with Beth, Hilda of Saffron & Blueberry, Mowie of Mowielicious and Meeta of What’s For Lunch Honey? as well as my speaking partner Jeanne of Cook Sister! we just want to bring you up to date on the final preparations for Food Blogger Connect. We are going to have a fantastic weekend and there is still time for you to hop on board and reserve a seat for this tremendous event!
It's getting close... Three days to go! I hope you're as excited as we are! It's going to be a blast; delicious food, great topics covered, fantastic goodie bags and much more.
The RSVP response for the first FBC has been tremendous- So far we have 70 confirmed attendees and it is truly international in scope! There are only 10 more seats left, so if you know anyone else that would like to come, or want to help spread the word, then feel free to do so. The last day to RSVP is this coming Wednesday the 25th. They can visit www.rsvpit.com and enter the event code: 2009 along with their details.
To ensure the event is every bit of a success for you, we have come to the decision that it would be best to extend the event by thirty minutes to ensure the speakers are not being rushed and that they are able to cover as much information as possible for your benefit. This means that the event will end at 5:30 p.m versus 5:00 p.m.
We sincerely apologize if this has caused any inconvenience.
The event is being held at Levant Restaurant on Saturday, November 28th, 2009 from 1:00 p.m - 5:30 p.m. The restaurant address is 76 Wigmore Street, London W1U 2SJ. The nearest station is Bond Street Tube and is about a 3-5 minute walk. The restaurant is located directly opposite Costa Coffee. You can review this map for more information. Should you require further information or get lost on the way, then please contact the restaurant at 020 7224 1111.
The payment of £30 will be due upon arrival. Please try your best to bring the exact sum in cash so that we don't eat into the conference time. However, credit card payments will be accepted.
Please be sure to arrive on time. Unfortunately, we cannot wait for everyone to arrive in order to begin the event, so do ensure you allow sufficient time for your travels.
As some of you may already know there are on-going tube closures- I highly recommend you visit the Transport for London website and plan your journey accordingly.
Don't forget a notepad and pen... there will be loads of useful information you will want to jot down. Also, feel free to bring your cameras with you. We are always in need of photos to publish on the website after the event.
If for any reason, your plans have changed and you are no longer able to attend, please reply to this email and let us know. We greatly appreciate your courtesy in this matter.
A group of food bloggers are also organizing a Foodlovers Marylebone VIllage Walk for Sunday, November 29th, 2008. We will be meeting at Baker Street Tube station at 11:30 a.m and walking to the market from there. If you are interested in participating do let us know!
Please do not hesitate if you have any more questions! And check out the new website for Food Blogger Connect: a place where you'll find stories, photos and videos from the First Food Blogger Connect and information concerning the next!
Much love from the FBC Committee.
And now I would like to leave you until Friday with a little sweet from a little sweet : meet Rosalie. Before we moved, we were neighbors with Rosalie, her mom and dad, Julie and Manu, and her new sister, Anita. They are the one thing we left behind that we truly miss, especially Rosalie: her incessant, chirpy chatter, usually the one bright spot on a gray day, her tales of being “la grande soeur”, the big sister, though, according to maman and papa she sometimes may approach her job a little bit too rambunctiously, her obvious joy of cake and cookies, a joy for a baker to have over! We recently had them over to the new apartment for lunch and Rosalie – with a little help from Julie – made brownies for dessert and arrived proudly carrying her little bundle of joy (the pan of brownies, not Anita), offering as nectar to the gods. They were delicious! Delicate and fudgy at the same time, chock full of chocolate flavor with the added texture of chopped pecans and so simple to put together, simple enough for an enthusiastic 5 year old. You know dessert is a success when the chef – Rosalie – eats one piece after the other…
6 ½ oz (200 g) dark chocolate, bittersweet or semisweet
10 Tbs + 1 tsp (150 g) butter
¾ cup (5 oz, 150 g) sugar
heaping ½ cup (2 oz, 60 g) flour
½ - 1 cup chopped pecans
Preheat the oven to 400°F (200°C). Lightly butter a 10-inch (26 cm) pie tin.
Melt the chocolate and butter together either in a bowl over a pan of simmering water or in the microwave. Set aside to cool.
Once cooled, whisk in 4 eggs until blended and smooth.
Stir in the sugar and flour just until well blended. Stir in the coarsely chopped nuts.
Scrape batter into the prepared pie tin and smooth. Bake for just 17 minutes; the brownie should be just barely set in the center, still a bit wet.
Remove from the oven to a wire cooling rack and allow to cool to warm or room temperature before serving with a cup of coffee or a glass of cold milk. Perfect with a scoop of your favorite ice cream. Or as is! With neighbors, of course!