These days . . .

Have you noticed the fewer hours of daylight?  While I don't particularly enjoy that, I do look forward to the cooler temperatures and letting loose of the foul-weather baker in me.  Some recent fall-like temperatures has kick started that process - along with some recipes from Saveur I found intriguing.

It's been a long time coming . . .

. . . slightly over a year to be more precise.  To what do I attribute such a long, silent absence?  Truthfully, to choosing to live my life instead of thinking what I'll write about it, or what I should have photographed and didn't.  I don't mean that to sound like I don't enjoy the blog, but I found that after I went back to work, I could get a little stressed out about it.  So I came to the conclusion if I had something for show and tell, I'd bring it.  If not, I wasn't going to allow myself to lose any sleep over it. 

Fresh Coconut

Coconut seems to be one of those "love it or hate it" foods.  I'm on the "love it" side of the fence.  The sweetened flakes most of us grew up with aren't necessarily my favorite, but they have their uses.  My favorite is fresh coconut cracked from the shell.  I've shared some at work, and apparently my coworkers are pretty fond of it as well. 

Red "Velvet" Cake

Full disclosure:  I'm not particularly enamored with red velvet cake.  

Most of my aversion stems around the artificial color.  Not that I have a spectacularly sophisticated palate, but I can taste the coloring (sort of in the same manner I'm able to taste the can from canned foods and beverages).  

My other pet peeve with red velvet cake is that most of what I've been served is not what I would consider to be velvet.  In my opinion - and this is totally just "Dawn on cake" - if it doesn't have the fine crumb and delicate texture of a true velvet cake, it's nothing more than a mild cocoa cake with red food coloring.

Unfinished Business

Or “The Posts that Never Were”. 

Do you ever start things without finishing them?  When it comes to follow through, I am often lacking.  Whether it be lack of motivation, lack of time, lack of interest, combinations thereof, I won’t even begin to list the number of projects I have started in various stages of (lack of) completion.

Chocolate Chip Cookie Crusted Cake

Occasionally, I foolishly agree to do things that I know I shouldn’t.  I know that it’s going to cause me stress and make me temporarily insane(r).  But I do it anyway because I also know that the end, my insanity will result in someone else’s joy.

Such is the case for this birthday cake.  The office manager in Tug’s school, Arthurina, sent me a message asking if I did birthday cakes.  The school’s administrative aide, Sheila, had a birthday coming up and they were going to be celebrating at the office.  Since I’ve returned to work, I’ve been saying “no” to cakes as they can be time consuming and I refuse to use frozen cake.  I probably should have said “no” to this one.  But since I didn’t . . .

Snow Days

Although we didn't get a white Christmas,we got a white day after Christmas.  And a little more white three days after Christmas.  This is what it looks like from my corner of the world:

His and Hers Risotto

While there is an exhaustive list of things Tug and I have in common; we have our differences, too.  One of the areas where that's most prevalent is what we (want to) eat.  We could both be considered picky eaters, but in vastly different ways.  At home, he would be perfectly happy with meat and potatoes every night, with pizza on occasion.  But take him to a restaurant near any coast and the man will eat anything that comes out of the water.  Growing up landlocked, I'm not as adventurous, but I do get a little bored with the meat and potato routine.  I like to try new and different things once in awhile. 

Pumkin Gooey Butter Cake

Continuing with my apparent theme of fall flavors, pumpkin gooey butter cake had been on my mind for awhile.  Several years ago I made Paula Deen’s version; but given that I haven’t purchased cake mix in over four years, I needed a new recipe.  While I was in the process of trying to come up with my own “cake mix” recipe, my friend, Tracie, found this recipe for from scratch pumpkin gooey butter cake for me.  Did I follow it?  Not exactly, of course.

Apple Cider . . . Donuts?

Over the summer I purchased a couple of mini-donut pans thinking I would use them for a recipe my mom sent me (which I still haven't).  For at least a month, I've been staring at a recipe for apple cider donuts that I wanted to try.  After some tweaking to the recipe to avoid special order ingredients, I finally made the donuts.

Whoop(s)ie Pies

Since returning to work, I find that I don’t have much time for keeping up with the blog right now – my own nor others’ I like to follow.  I miss it; but sometimes life forces us to prioritize (first world problems).  I still manage to catch glimpses of what comes through my e-mail and make mental notes of what I want to try. 

Transitions



Totally unrelated to this post, but I think thistles are beautiful.  Must be the Celt in me.


While it's been very quiet here on the blog, life couldn't be more opposite.  You should have been reading about the Daring Bakers' challenge on Monday; however, for my sanity I really needed to opt out this month.  August is nearly over and I barely remember it beginning.  I would like to tell you my days have been filled with gardening, reading and baking, but nothing could be further from the truth. 

At the end of June, Tug and I discussed me returning to work.  (I've mentioned before my problem with contributing only to expenses and not income.)  We both agreed it will be a big adjustment, but he supported my decision.  Fortunately, I could be flexible in terms of full-time, part-time, salary, etc.  Tug was very specific that I should only accept an offer of employment if I was completely comfortable with it. 

So in early July, I began taking Civil Service exams to return to work at the university I left four years ago.  This is a public university and as such, is a state entity.  That means nothing. happens. quickly.  Especially the employment process. 

Instead of gardening, reading and baking in August, I've been updating my resume, trying to figure out which pieces of my pre-culinary school work wardrobe still fits, shopping for replacements and going on interviews.  I've had four.  I received three offers of employment. 

The first interview and offer was in the department I left four years ago.  I honestly felt that returning to that department would cause some very hard feelings with the person who is now doing the job I had.  And since the responsibilities of the position I was offered sounded beyond monotonous, I declined the offer.  There is much to be said for the luxury of choice.

There was no offer of employment from my second interview and that didn't upset me at all.

The third interview was in a very desirable area of the university.  It went well despite my being at a total loss and stumbling when asked, "How would a former supervisor describe you?"  I'm not comfortable speaking as to others' opinions of me.  I was still offered the position, however. 

I was set to accept this offer pending university approval.  Then I was notified I was eligible to interview for another position.  Since the approval for other position was still pending and there are no guarantees until the contract is signed, I accepted the interview.  The next day I was offered the position.  While my initial thought was that I would be happy with either position, the tension ache in my left shoulder was trying to tell me otherwise.  I listened.  I accepted the offer from my fourth interview and start on Thursday.  The pain in my shoulder is gone and I'm excited about my first day instead of anxious.

Without a doubt, there will be days when "what was I thinking?!" will pass through my thoughts.  I know I will miss the freedom of being a homemaker.  But I also know it will be good to get out of the house, learn to manage my time again and meet new people.  And there will be a very satisfying feeling upon receiving that first check. 

Things will probably remain fairly quiet around here for awhile as I adjust to my new schedule.  I hope you'll stay tuned with me to see how it all works out.

Black Velvet . . . if you please

To the song and to the whisky, I would say, “no thanks.” 

This is neither. 

Last Sunday Tug and I went to our local big box warehouse store to stock up on some essentials (mainly coffee).  Going in, I had some concerns as they always have fruit, and usually have something unusual that I feel I must have.  I was determined not to succumb to my fruit for jam addiction.  This shopping excursion taught me that I have an enabling husband.  We came home with three more pounds of dark cherries and something totally new to me – Black Velvet apricots. 

Crack(er)ing Up

While I’m ordinarily one of the last ones to finish my Daring Bakers’ challenges, this time I was among the first.  There was a possibility I would be returning to full-time employment in July so I wanted to do my challenge baking while I knew I would have time.  Unfortunately, that meant baking while the thermometer hovered somewhere around 104°F.  But the motivation was there, so I went with it.  By the time I was done, Satan would have felt at home in our kitchen.

Giving

With the abundance of produce right now, I've gone slightly majorly overboard with making jams and jellies this month.  As if I didn't already have enough, I canned 24 more jars today.  The shelf I have designated for my preserves is not going to be able to withstand the weight of all of these jars (more than 50).  I mentioned previously that some will be gifted to friends.  And I've also decided to gift some to one of you.

Jamming and Canning

Saturday was National Can-It-Forward Day.  While I am a canning enthusiast, this isn’t something that I sign up for or, realistically, to which I pay much heed.  For the last two years, however, it seems like I end up canning on Can-It-Forward Day without premeditation. 

July Garden Update

A couple of days ago I received a comment on June Garden Update that made me smile.  Within this comment, the author professed to a "black thumb" and indicated that, given my container garden, I would now "have someone to gloat over".  Beyond that fact that it's not really my style, it's very easy to resist any temptation to gloat.  This is why:

Battenberg Up

When I read this month’s Daring Baker’s challenge, I was kind of excited that it was cake.  "Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease."  It’s been awhile since I’ve made a cake and I’ve been feeling the urge a little bit.  This cake was the perfect answer as although it’s small in size, it involves a lot of technique.  Perfect!

One of Those Days

Do you ever have them?  Those days that, at some point, you realize the most challenging thing you should have endeavored was changing the channel?  Apparently, today was my day.  C’est la vie.

June Garden Update

It’s been 10 days since I took the photos of my container garden for Almost a Garden.  Every day when I walk out onto our deck I am amazed at what can happen in 24 hours, let alone 10 days.  See for yourself: