First of all, this blog has a new url (many thanks to Bethany for the smooth transition!) and I definitely blew some cobwebs off when I signed on after all those years. It’s been awhile. And a lot has happened since my last post. Oh, and the photos…I have more photos than ever to catch up on. So, what has happened? The biggest and most worthy thing to mention is that I’m now a mama to the sweetest boy. It sounds so cheesy and cliché, but honestly, I don’t even know what life was before him. It is challenging and stressful, but also beautiful and surprising. Peter and I couldn’t be any more thankful for this next chapter in our lives.
Of course, I also write now during a challenging time in the world. Something we probably never imagined we would see in our lifetimes. It hurts to see friends and local businesses affected by this, but I’m also happy to see the many ways people are coming together. We’re only beginning to see the effects here so I’m trying my best to not think of it and stay optimistic. I plan to use the time to be creative in all the ways I’ve been saving for a rainy day… Dig out my design books, pens, ink, paints, fabric, yarn, and so on. Make something beautiful out of an unsure time.
And that leads me to the real reason behind this post: I started baking again at the beginning of January (before covid-19 took over the news). I had just finished another marathon of The Great British Bake Off (or Great British Baking Show in the USA). Every time I watch the show, I get so curious (and hungry) about the baked treats I’ve never heard of like dampfnudel and the Swedish prinsesstårta. I know that I probably won’t ever get to try most of those unless I know bakeries that do them or I get to travel through most of Europe and try them (hey, there’s still time to do that last one), so what’s the next best thing? Make them myself!
With that in mind and the fact that I just love to bake, I felt motivated to do a year long baking challenge. Every weekend, I’ll tackle something that was baked on the show! What did I just get myself into?? I feel that my love for baking…the process, the science, and the patience (only time I’m patient!) will keep me motivated to not give up. I made a very nerdy spreadsheet that lays out the whole year out, so if anyone wants to join me at any given point, by all means, please do! Even if you follow my schedule or not, I’m stoked to hear/see anyone’s baking projects.