if i had all the time in the world…

i’d double our student loan debt and join wil at western culinary. in the patisserie program, that is.

i’ve always had a love of baking, and more often than not, whatever i’m making doesn’t come out right. but i still keep it up. i love the preciseness of the measurements, and come on, who doesn’t like breads and sweets??? plus, there’s a whole artistic realm of baking that could tap into my design skillz.

a week or so ago (we’re getting behind here on our entries!), i made some bread, from a recipe on the back of a bag of some random gluten (sorry karly), that i’m not sure why we had in our pantry. it sounded good and i needed to try and make a real, risen with yeast, toasted with raspberry jam, kind of bread!

outcome? pretty yummy. flavors were all there…and everything happened according to what the instructions said would happen. i’m not sure if it overbaked (forgot to watch it in the end and hopped off the couch when the timer went off…completely forgetting about it!), but didn’t seem to be burnt.

it was odd that the only place in the house that was dark and warm was our bathroom…leaving the covered bowl of dough on the ledge of the bathtub didn’t seem quite sanitary, but it did the trick.

i’m pretty sure it helped the situation that i got my spatula stuck in the kitchenaid while mixing, therefore spraying globs of yeasty warm liquid all over me and the cabinets, making me smell and look like a baby just threw up all over me for the remainder of my baking time.

you’ve got to make sacrifices people.