By mid-October we were settled back in Gloucester, or at least as settled as we’re gonna get. While Sam commutes to and from Burlington for his corporate gig I spent my time working part-time at farm bakery, practicing my baking, doing some recipe development and taking care of all things domestic. It sounds relaxing, it’s not. As a type-A person who embraces their true nature, I thrive on routine and excel under pressure. And, as someone raised in a very traditional family where the goals are money, health insurance and job security changing careers and doing something non-traditional, less secure and horrifyingly low-paying is proving to be somewhat more stressful than I had thought/hoped. And let’s not even start on the topic of self motivation… November is bringing a whole new set of adventures, a whirlwind of excitement and panic.
After a few slow weeks at the beginning of the month I got back in the kitchen and made baking a priority; before, between and after laundry, work, vet appointments, errands and house cleaning. Below are the projects I got pictures of. What’s not pictured? Pumpkin jam, apple jalapeno jam, apple/cheddar/sage scones, chocolate chunk pie, pumpkin caramel white chocolate candy bark, pizza dough and some savory projects inspired by my 6 week Techniques of Cooking Class at The Cambridge School of Culinary Arts including Southwestern Squash Soup, Roasted Squash Soup and Cheese & Mushroom Strata. Got in lots of practice with my knife skills as well. Couple (5) more years and I should be a pro, or at least faster than your average home cook.
Let the holiday baking begin!
overworked & underbaked 