and i do mean ACTION. i do think this new (awesome) job will allow me more time for blogging, but it’s been a big adjustment – waking up at 5 am, and working until 2 or 3 pm – as yet, i haven’t figured out how to get enough sleep the night before to bypass a nap when i get home; usually a 3 to four hour nap, which sucks me of any energy and still sends me off to bed early.
a typical day for me now looks like this: wake up, stumble into some clothing; tie my seriously-dark-rooted mop top into a bandana, slip on some comfy shoes, grab my magical red notebook of recipes and hop into the passenger’s seat of sam’s car, because he is a saint who wakes up when i do every morning just to drive me the 3/4 mile or so to work. once i get in to the bakery, i flip on the oven and start prepping muffins for the morning; i’ll usually make two, say a blueberry cinnamon and then what’s become a standard – a cheesy cornbread muffin with a hardboiled egg baked inside. next, biscuits; i’ll see what cheeses or herbs need to be used and incorporate those – today’s were buttermilk prosciutto.
somewhat by accident, i’ve been making lots of gluten free stuff that has gotten a pretty positive response – much of it inspired by this lovely blog. around this time of the morning, i’ll pick a fruit we have in abundance, match it with a spice, extract, or herb and slowly bake it at a low temperature to create a fruit leather of the day.
next i’ll try to bang out a few savory items, for lunch time – usually a pissaladiere, some kind of galette, and maybe a puff pastry tart. mini tomato tartins, cornbread upside down cakes, or mushroom and lamb galettes. . .
then the real fun starts. this is the time of day i get to experiment a bit; i make a batch of macarons (so far flavors i’ve tried: root beer float, chocolate raspberry, pumpkin pie, salted caramel apple, vanilla pomegranate, peppermint dark chocolate,) and any other cookies or sweets i want to test out. one of my favorites so far has been homemade s’mores – i made graham crackers and marshmallows from scratch, then pressed them together with some dark and white chocolate and melted them for about 30 seconds.
so, all is well, and i really feel like i’ve found my place – what’s better than getting to do the thing you love all day long, and get paid for it?
i know i’ve been awful about responding to comments, and getting back to you guys – i swear i’m getting my feet underneath me (and getting over a pretty nasty cold) and i’ll be back to my old self in no time.
SOURCE: homerunballerina – food & personal style by a bakery owner in the berkshires – Read entire story here.