I’m officially on summer vacation! With a month before I start my last year of school ever, I’m definitely trying to pack a lot in. In a couple of hours, my mom and I will leave for our annual Nantucket trip. Then, two days after we get back, I’ll head out to Montana and Wyoming for a couple weeks of hiking and generally not being in an office. With all of this traveling, baking will be a bit more challenging, but don’t worry – I’m committed.
Happy Mother’s Day! This year, we started a new tradition – my cousin Kim and I cooked brunch for all the mothers on my dad’s side of the family – my mom, her mom (hi Gail!), our grandmother, and my godmother (our aunt). Brunch is my favorite meal to cook, but terribly difficult to make dessert for – it’s already pretty sweet, and everyone tends to feast and get full since it’s the first meal of the day.
Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.
The day after vacation is always a multitasking kind of day, trying to do all of the things you should have done in time for returning to the real world. Especially when you neglect such things as assignments due on Monday. And I have taken that multitasking to a new level.
Scones are an elusive breakfast baked good. I’ve tried to make them in the past, and, despite my extreme attention to detail in recipes, I could never get them to come out right. Either the dough was too crumbly and never held together, or too dense and didn’t have that lightness I associate with scones.
Super Bowl can be a tricky thing to bake for. It’s a day of gluttony, with more warm, cheesy appetizers, heavy sports food, and beer than you actually want to consume in one sitting, but you do anyways because it’s always placed directly in front of the TV you can’t walk away from.
Baking is amazingly therapeutic. If I’m stressed out, it calms me down. If I’m upset, it cheers me up. If I need some time with friends, it has a way of bringing them together. I can tailor the recipes I choose to the mood I’m in. Day already going pretty well? A short recipe with a quick result makes it even better. Day going pretty rough? I turn to something more involved that I can get lost in.
I will never take my electric mixer for granted again. I don’t even feel bad about using a breakfast recipe this week after the feat I undertook to make these pancakes. True dedication to your craft is hand-whisking egg whites until stiff peaks form. I feel like this is a big milestone in my baking career.