So I am starting new this year. I just quit working in a bakery to stay at home full-time. I went from making gallons of cheesecake batter and dozens of chocolate chunk cookies, to just cooking for 3-5 people depending on when my college age children are home. I love to bake, its like therapy for me, but I found that working in someone elses bakery you have to make what they want to sell. So until I get my own, I will use this blog to help keep the creative juices flowing.
I’m not much on technology, so bear with me until I get the hang of this. I hope to add a basic techniques, helpful tools, professional shortcuts and an experimental foods section. But all in good time.
P.S. Until I find something to do with all of the finished products, I will be working within my family’s very limited guidelines. I have a husband that is a meat and potatoes guy, he is expanding his culinary horizons though; a daughter that likes nothing with sauce, soup or gravy; one that would rather eat lunch and dinner items for breakfast; and one that keeps flip-flopping from vegetarian to an omnivoure. And, that is not even taking into account the dieting times. See the dilemma? Oh well, you can’t make everyone happy all of the time.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.