I got ahead of myself...
Okay, so it looks like I still need one more lit and one more jury charge at 130, and then of course, two Q&A's at 130. But then I'm home free. I'm determined not to fret it, mainly because everyone else is freaking out (and they have a little further to go than I do). We'll test a lot after Thanksgiving, and I'll either make it or I won't.
But, I suppose now I can brag about my new little job at Gotham Bagels! Joe convincingly "begged" me to come help him out with pastries, just one day a week. All-righty, then! Could I really say no? Nope, and I'm glad I didn't.
Baking keeps me away from this umbilically-attached machine I keep hammering away at. I love it, but I hate it--the machine, that is. It promises something so cool, and yet I can't help but fret how much of my life I might be giving up to get there! Waah.
Anyway, baking takes my mind off all that--the challenge of rugelach; of a real, good Black-and-White cookie, and icing to cooperate with me; the quest for the proper texture and size of brownies; dealing with pre-made puff pastry (heaven forfend). All of this to fill a little pastry case, which may become a larger pastry case if Joe has his way, to put out something yummy and consistently so, for an ass-kicking little bagel shop. The wholesale production alone knocks me over. Just fascinating.
So today after my shift, I came home and baked up a giantly gorgeous Dutch Apple Pie. I'm in love with this vodka pie crust from Cooks' Illustrated, and I'd made two the other night, used one in an eggplant and pepper torte (yum). So the other had to be for a pie! Oops, but now I don't have a top crust, hmm, streusel recipe, well, hey, there's my pie! So that was a lot of silly effort, but for a beautiful result:
And Jim had started the magnificent Italian Loaf that we try to make every week, so I baked that off too, before I finally sat down to practice.
Baking keeps me sane.
Wrap-Your-Meat party tomorrow night, I'm sure there will be some fun, stories, and photos there, I'll post them all when I find time.
Facebook is my latest fetish, come join me!
But, I suppose now I can brag about my new little job at Gotham Bagels! Joe convincingly "begged" me to come help him out with pastries, just one day a week. All-righty, then! Could I really say no? Nope, and I'm glad I didn't.
Baking keeps me away from this umbilically-attached machine I keep hammering away at. I love it, but I hate it--the machine, that is. It promises something so cool, and yet I can't help but fret how much of my life I might be giving up to get there! Waah.
Anyway, baking takes my mind off all that--the challenge of rugelach; of a real, good Black-and-White cookie, and icing to cooperate with me; the quest for the proper texture and size of brownies; dealing with pre-made puff pastry (heaven forfend). All of this to fill a little pastry case, which may become a larger pastry case if Joe has his way, to put out something yummy and consistently so, for an ass-kicking little bagel shop. The wholesale production alone knocks me over. Just fascinating.
So today after my shift, I came home and baked up a giantly gorgeous Dutch Apple Pie. I'm in love with this vodka pie crust from Cooks' Illustrated, and I'd made two the other night, used one in an eggplant and pepper torte (yum). So the other had to be for a pie! Oops, but now I don't have a top crust, hmm, streusel recipe, well, hey, there's my pie! So that was a lot of silly effort, but for a beautiful result:
And Jim had started the magnificent Italian Loaf that we try to make every week, so I baked that off too, before I finally sat down to practice.
Baking keeps me sane.
Wrap-Your-Meat party tomorrow night, I'm sure there will be some fun, stories, and photos there, I'll post them all when I find time.
Facebook is my latest fetish, come join me!
Comments
Also, can I come watch you bake one Friday morning? Hold your spatula or whisk? Mop your brow?
Most importantly, has Joe given you any great wine yet?