Saying Goodbye to BGSK

After over 3 years of sharing my quarter-life cooking with you all, it’s with a heavy heart and a grumbling stomach, that I end this chapter of my virtual food story and say goodbye to BGSK.

If the mid-twenties have taught me anything so far, it’s that this time of life is one of constant transition and questioning. Not just for me. Most of my dinner dates recently have been dominated by exasperated, anxious, and excited friends across the table, expressing pangs of uncertainty related to jobs, relationships, finances, and that big scary capital letter term: THE FUTURE.

Over the past few months, as I grappled with those same tough questions—where do I want to go in life? What makes me happy? Should I really be spending so much money on One Kings Lane? —It became clear that what I need is a change.

Pressing that life “reset” button is scary, but also exciting. When I sat down to write this final post, I thought a lot about the last big change I made, over two years ago, when I decided to end my stint in corporate America, sans gold fish or Renée Zellweger, and move my cubical to my small kitchen for good. The hardest part then, as it is now, was saying goodbye to the people I worked with. Today, there are so many more of you who have made my “job” over the past 3+ years an amazing experience, and I am so grateful to have gotten to know you all.

I know it takes more than just a few cups of sugar to thank you, my readers, for cheering me on, cooking my recipes, and for making me realize that the kitchen is where I’m meant to be. But in the spirit of the resignation brownies I gave my old boss Stephanie two years ago, I wanted to leave you with one last tin of treats on BGSK: these classic blondies (I am one, after all).

I am endlessly proud of what Cara and I have created together. It should go without saying that, even if the “girls” in our title has become singular, the site is in great hands with my fellow quarter-life cook. It’s been an amazing journey that we’ve shared, and I am thrilled that Cara will continue to feed BGSK, and you all, with what are sure to be many delicious dishes.

With equal parts fear, excitement, and gratitude, I look forward to sharing with you all the meals to come, in my new kitchen, online and off, for the rest of my turbulent twenties, and beyond.

Eat up. Be well. Cook on. And be in touch!!

From my kitchen, moving on to other domains, to yours,

Phoebe, THE QUARTER-LIFE COOK

**Recipe**

Classic Blondies
Makes 24 blondies

As with all things baking, I’ve turned to Cara for this tasty treat. You can find its other variations here and here. But I like them best plain and classic, with just a few too many chocolate chips.

Ingredients
1 package light brown sugar (2 1/2 cups)
1 stick butter (1/2 cup)
2 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Preheat the oven to 325°F. Grease a 9×13-inch baking pan. Use a smaller baking pan for thicker blondies—just bake a bit longer.

Combine the brown sugar and butter in a small saucepan. Heat over medium heat until the butter is melted and combined and the whole mixture just begins to bubble. Remove and let come to room temperature. This will take about 20 minutes; speed it up in the fridge if need be.

When the butter and sugar have cooled, beat in the eggs and vanilla. Add the flour and salt, then gently stir in the chocolate chips. Pour into the prepared pan and bake 25-30 minutes, until the top has gotten slightly puffed and crusty. Cool, and cut into small rectangles.