A while ago Mark grilled some steaks we bought off some guys in a truck. We cooked two more earlier this week.

This time, he salted and peppered sparingly, right before grilling. The results: as good if not better. They were maybe not as tender, but just barely. But last time we had a problem with the steaks being a bit too salty, which was not the case this time. Verdict: seasoning several hours before grilling is unnecessary.

I’ve also been working with cocoa. After I used up all the chocolate in the house making peanut butter cups, and after I ate those, I’ve been craving something chocolatey. My plan was that after the peanut butter cups were gone, I would start snacking healthier, dried fruit and nuts, etc. However. I can’t stop wanting chocolate.

So it started with this brownie recipe made with canola oil and flax eggs, and with the proportions of flour and cocoa powder switched (3/4 c cocoa and 1/4 c flour–like I said, I’ve been craving chocolate!). But that turned out so bad I couldn’t even take a picture. They were kind of an oily, crispy mess. That’s not to say we didn’t eat them, we ate the whole pan, in maybe two days. With ice cream.

Then on to something healthier, cocoa powder added to date and nut balls (almonds, walnuts, dates, pinch salt, bit of shredded coconut, cocoa powder). But these were definitely not chocolatey enough.

Finally, tonight, satisfaction. Via my very most favorite brownie recipe made to the letter (almost. I did use half coconut oil because we only had 5 Tbsp butter. Though commenters have said they’ve been successful with all coconut oil, I tried this once and wound up with an oily mess not even fit for ice cream).