The new Wuthering Heights movie is in theaters and while I wait for a blu-ray or other way to see it, The Moya View has this to say:

Emerald Fennell’s Wuthering Heights starring Margot Robbie as the fiery Catherine Earnshaw and Jacob Elordi as the tumultuous Heathcliff, warmly greets viewers with its vivid energy. The film begins with a powerful scene of a public hanging that stirs the crowd, setting the tone for a story full of intense romance intertwined with moments of cruelty, longing, and deep desire that span generations. It’s a passionate story that embraces wildness, using the moors as a dramatic backdrop for characters driven by intense feelings and devotion.

Read the whole thing.

I’ve never been to Canada, as far as I know, but I’ve gotten to know CJ by reading her blog every day, and yet she still surprises me all the time. Maybe it’s because she lives barely a stone’s throw from the Arctic Circle. OK, she’s probably not anywhere nearly that close, but she doesn’t see the sunrise until 8:30 in the morning, so she’s a lot closer to it than I am. Or am ever likely to be at this point.

Here’s a sample from a recent post of hers:

Why am I too friendly? Because of my Dad. He was always big on being friendly and courteous to others. I remember him often remarking on how friendly others were and how much he appreciated it, whether it was one of our friends or just someone who worked in a store. He’d comment on their big smile, what they said and how nice it is to have friendly people in the world.

Go on and look at her pictures.

Meanwhile I solved a problem here in my kitchen. Just because I cook a lot and mention my cooking adventures doesn’t mean I’m very adept in the culinary arts. I screw up all the time.

For example, the blondies and brownies that I’ve been making.  They haven’t been turning out very good for some time, and I finally figured out why.

Two reasons.

1) I’ve been using the wrong baking pan. You’re supposed to use a 13 by 9 inch baking pan, and that’s what I used the first couple times I made them. But somewhere along the line I switched over to a cookie pan which is slightly larger. I think what happened is that between making a batch of brownies or blondies, I made several batches of cookies, so the cookie pans got imprinted in my brain. Thus, the next time I made the blondies (or brownies ) I din’t bother reading the instructions carefully and used the cookie pan. (Din’t? When did I turn into Ricky Ricardo?) And kept on using the cookie pan.

2) I used a measuring cup to measure the flour rather than weighing it on a scale. Turns out that was a big mistake. When I actually weighed the flour, I found out that by measuring it by volume rather than weighing it, I was using about 10% too much flour.

So my brownies and blondies were coming out flatter because of the larger pan and denser because of the extra flour.

It turns out when you measure out the ingredients properly the end results actually taste better. Who knew?