Yesterday was bread baking day.
I wasn’t in the best of moods when I started. In fact, you could say I was downright grumpy (another story).
When I took the first baked loaf out of the pan, my ocd-ish personality wasn’t pleased, and now, even more grumpy.
I took the photo, sent it to our daughter, and told her about my mood.
Her reply was, “Oh Mom … bread knows, and it’s manifesting you!”
With that, I cracked up laughing and got on with my day.
By the way, the other two loaves came out perfect.
I’ve always wanted to try to make focaccia bread.
It’s a satisfying tasting experience to eat it warm and dipped in a plate of olive oil/balsamic vinegar.
Two days ago, I finally took the reins and made it!
I’ll be making it often now.
There comes a point in your life when you need to stop eating other people’s bread and make your own!”
~ Chris Geiger
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”~ MFK Fisher The Art of Eating
December 1st is traditionally when I start my Christmas cookie baking. It’s when my mom always started hers, so I guess the date is firmly ingrained in me from an early age.
I bake the cookies that both of my grandmas and my mom made over the years, plus I always add a few of hubs’ faves from his memories of his mom.
My feature photo is of sugar cookies – a must every Christmas.
Each year, we exchange gifts with friends here in our park, and my gifts always include a selection of my home made cookies.
Yesterday, I finally found enough time to get back into my macaron groove again.
I especially enjoy making them when we’re in Texas because there are so many special occasions we’re here for, so I can make a great variety. Our friends here also enjoy them, so there are several birthdays to make them for as gifts.
I wanted to make these for Halloween but we’ve been extremely busy since we arrived, so, because I brought the candy corn with me from Canada, I decided to make them anyways. Hopefully they’ll be acceptable as my dessert contribution for our table at the big Thanksgiving pot luck here in our park.
I’ve been making these darlings of the pastry world since 2022.
For a full year prior to my first attempt, I studied extensively… reading every word possible about technique and trouble shooting. I also viewed more YouTube videos than I can count.
Since the “learning phase”, I’ve made well over one thousand of these divas of desserts. I’ve finally come to a place where I understand and commit to the necessary “P’s” with each and every bake and I’m happy to say that I’m no longer intimidated.
My feature photo is of my most recent bake (a few days ago) The shells are unflavoured and decorated with sanding sugar. The filling is a vanilla bean ganache dam with Saskatoon Berry jam in the centre.
My favourite thing about these fussy babies is their versatility. Through colour and flavour, I can make countless varieties with one basic recipe!
Self gifting is how I describe purchasing unnecessary items, just because you’re interested in them and you want to give them a try. The likelihood of anyone else gifting them, to you is, at best, slim, so you treat yourself.
Silicone bakeware has always intrigued me.
Last week, I finally caved in to my curiosity, and bought this muffin pan.
Can you guess what I’m baking that might work better in this than in a regular muffin tin?
*Big reveal and review coming on Monday.*
Radically Retired 