cont’d. on

a traumatic brain injury. Luckily, Henderson’s brother was present while she was in a coma, and although the first doctor wanted to amputate her right arm, Henderson’s brother pleaded with surgeons to attempt to save it. “Three surgeries later, a staph infection, 3 surgeries on my lower back all in a year, and I’m massaging again” said Henderson.

Her daughter as well has made a miraculous recovery. “I find myself very lucky and blessed,” Henderson said, “You would never guess she has a brain injury or ever had to learn how to walk again. She is a wonderful and completely normal daughter.”

Henderson has practiced massage therapy for over 13 years. Some of her clients have had regular appointments for over a decade to manage their chronic pain.

Although Tranquility Massage is located in an old minuteman site, Henderson says that it’s not much like the Stanley R. Mickelsen Safeguard Complex to the north, and she and Moen aren’t open to tours. That isn’t stopping Henderson’s plans to decorate her space with vintage pieces that are significant to the old base’s area, such as an old yellow jukebox, red phone booth, and soon, a relic of a gas pump. Her room is also decorated with chrome to match her partner’s shop next door. She wants her space to mean something to this area that she is now calling home and hopes to build a client base that will feel comfortable and at home when they have appointments with her.

Henderson states that the best way for clients to schedule appointments is by phone or text. She can be reached at (701)305-0820 and is located at 7870 Highway 1, Nekoma, but Henderson said that she usually simply tells her clients to find her at the old minuteman base a couple miles south of Nekoma on the east side. Brownies are one of North America’s favorite baked treats. They actually are classified as a bar cookie rather than a cake, and the dessert earned its name from the deep, brown color of its main ingredient.

Marbled Chocolate Cheesecake Brownies

3⁄4 cup unsalted butter, plus extra for greasing 3 tablespoons unsweetened cocoa 1 cup superfine sugar 2 eggs, beaten 1 cup all-purpose flour

Cheesecake mix 1 cup ricotta cheese 3 tablespoons superfine sugar 1 egg beaten Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper.

Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

Recipe from “Chocolate” (Love Food), by the editors of Parragon Books, Ltd.