“To the outside world we all grow old. But not to brothers and sisters. We know each other as we always were. We know each other’s hearts. We share private family jokes. … We live outside the touch of time.” — Clara Ortega
There’s a rhythm to lunch with my brother. It starts the minute we sit down. Sixty years of shared history comes rushing back—some of it spoken, most of it not. That’s the gift of a brother. You can disappear for weeks, then pick up the thread like you never left. We grew up four years apart. That might sound like a gap, but it only felt like one in the early years. He was the older, steadier presence. I was the tagalong. We grew up in a house with a single mom— a public school art teacher— who had no money but an endless reservoir of determination. Life wasn’t without its challenges, but there was always a closeness. The bond between siblings is unlike any other relationship. Friends can come and go, but brothers share a bloodline, a history, and often a shorthand that no one else can quite understand. My earliest memory is not of toys or school or childhood games. My earliest memory is of our mother walking into my brother’s bedroom to tell us that our father had died. I was six. My brother was ten. For whatever reason, I don’t remember our father at all—no flashes, no fragments, nothing. But I remember that moment with perfect clarity: the look on her face, the sound of her voice, the finality of her words. A family bond is forged in a moment like that, one that endures through everything else that life throws your way. You grow up, develop interests, build friendships and families of your own, but underneath it all remains that unspoken connection from that moment when life changed in an instant. In the years that followed, my brother became more than just a brother. In my teenage years, he was part brother, part father figure. Though he never lost the playfulness of being my sibling. Our house was filled with practical jokes and pranks. One never knew if a door might open with a bucket of water perched on top or if a dead snake might be waiting under the covers. We had a few fights, as brothers do, but only a few. What I remember most is the laughter, the teasing, the attempts to one-up each other with the next prank. That kind of play binds just as tightly as shared tragedy, and we’re still pranking each other today. We didn’t have money for vacations growing up. Other families in the neighborhood would invite us along on theirs. Only now do I realize that it wasn’t just generosity; it was also an acknowledgment that we didn’t have the means to go ourselves. There was one time, when my brother was a freshman in college, my mother scraped up enough money— possibly borrowed from a relative— to take us on our own vacation. She drove the three of us to Florida, where we spent time at Cypress Gardens—my brother and I were both avid water skiers. Then to Disney World, and later to Captiva Island for a few days. I think back on that trip now, after having kids of my own go off to college, and it looks different. That trip wasn’t about Florida. It was about her holding the family together after my brother had moved away, even when the odds were stacked against her. Our family has always leaned toward entrepreneurship. Our great-grandfather owned a general store in Brooksville, Mississippi. Our grandfather owned a newspaper. My father was the business manager of the newspaper, but our mom always said his long-range plan had been to open his own business. My brother and I picked up the torch early. We’ve both been working since our pre-teen years. Neither of us has any interest in slowing down—he’s not ready to retire, and I know I never will.It’s simply who we are.
Onward.
Muz’s Fudge Cake Makes 9 brownies Preheat oven to 350 F 2 ounces Bakers Chocolate, unsweetened 2 sticks unsalted butter 4 large eggs 2 cups granulated sugar 3/4 cup + 3 tablespoons all-purpose flour 1/4 cup cocoa powder, sifted 1 teaspoon pure vanilla extract 1 cup chopped pecans or walnuts 1/4 teaspoon kosher salt Non-stick-spray
Melt the chocolate and butter together over a double boiler. Once melted, stir well and set aside to cool slightly. The cooled chocolate should remain in liquid form. In a medium-sized mixing bowl beat the eggs until light and fluffy. Gradually whisk in the sugar until completely incorporated. Slowly pour the chocolate mixture into the egg mixture. Slowly incorporate the flour and sifted cocoa. Fold in the vanilla, nuts and salt Line a 9x9-inch baking pan with parchment paper and spray with non-stick spray.
Pour the batter into the prepared pan and spread it out evenly. Bake for 45 to 50 minutes, until a toothpick comes out clean when inserted. Remove from the oven and place on a cooling rack for five minutes.
Carefully flip the brownies onto a serving platter and let cool completely. Remove the parchment paper and cut into squares. Store in an airtight container.
