On Friday I went to the Indianapolis Museum of Art’s showing of Roman Holiday. The IMA’s outdoor movie series is one of my favorite summer traditions in Indiana. It does not get any better than watching a movie under the stars. I am an IMA member, which I highly recommend because it is silly not to, and purchased two tickets to Roman Holiday and two tickets to Casablanca (August 12) as soon as tickets were available to members. I had never seen Roman Holiday and I love all things Audrey Hepburn, so it was the perfect girls night outing.
My friend Riley and I packed a picnic that any Italian would be proud of: cheese, prosciutto, crackers, olives, grapes, blueberries, and La Croix. Warning: they will confiscate your wine. The last memory I have of the IMA, they allowed alcohol, but have since changed their minds. They were kind enough to hold the bottle of wine for me while we enjoyed the movie and compared to TSA, it was a delightful experience. We also saw some people successfully sneak their wine in, but I proclaimed that I had it when they asked if we had alcohol in our bag. I get it: liability and they sell Sun King, which I fully support.
Roman Holiday was good, but Breakfast at Tiffany’s will always be my favorite Audrey movie. It was a little slow, light on plot, and Gregory Peck should have been a little more forthcoming with his feelings to Princess Ann if he really wanted it to go anywhere. Instead, they end it with a passion-less, mediocre kiss in the car and she goes back to being a Princess. One little, ‘Oh hey, Ann, I think you’re swell’ and she would have gone rogue and explored the countryside with him. Overall, it’s a classic and I am glad I saw it. It could have used more Audrey on a Vespa footage, in my opinion.
The IMA had three Vespas for photo ops and if you’re interested, you can buy your own for $8,000 at a dealership in Shelbyville. There was an adorable pink Vespa parked in my neighborhood when I lived in St. Louis and I always wondered who the owner was. I envision an adorable Audrey Hepburn look-alike with a scarf in her hair.
Crafting! It was like Girl Scouts without the activity badge.
This past week I had the opportunity to visit Bloomington (again!) for work and one of our stops was the One World Kitchen Share. It is owned and operated by the founders of Pizza Express and Lennie’s. They moved to a bigger space (39,000 square feet) and decided to rent out kitchen space to food start-ups and entrepreneurs. They even have plug-ins in their parking lot for food trucks to power up while they prep in the kitchen for the day. I was so impressed with the space and if I lived in Bloomington, I would be a One World groupie. They have communal kitchen supplies (industrial mixers, rolling pins, bowls, spatulas, etc.) and the price per hour is very reasonable! Much cheaper than the Indy kitchen shares that I contacted for my Libby and Winston cookie endeavor.
One of the tenets, Lucky Boy Bakery, is a woman that enjoyed making brownies and thought, ‘I think I can sell these.’ I obviously admire her gumption and we got to meet her at the end of the tour. She sells them online and Bloomingfoods and Hopscotch Coffee sell her brownies locally. Lucky Boy served as the inspiration for this week’s recipe.
Photo below courtesy of a work colleague.
Recipe via Handle the Heat
1 cup semisweet chocolate chips
1 1/2 sticks unsalted butter, cut into pieces
4 ounces unsweetened chocolate, chopped
1 1/2 cups sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon fine sea salt
Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Pour the batter into the prepared baking pan. Bake until a tester comes out with moist crumbs still attached, 35 to 40. Do not overbake. Let cool to room temperature. Serve at room temperature or chilled.