i'd rather be baking

I have never quite understood the fear and intimidation so many folks feel about baking bread. I guess I know the feeling — it’s the same one I have when thumbing through Julia Child’s cookbook — this just isn’t my particular fear.

I’ve never been a science-y girl, but I understand bread. There will always be variables, like which type of grains you choose, what binding agents do the trick, and which seasonings make sense. But the main things remain constant — yeast, salt, flour. It’s really pretty simple.

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Hi friends! Welcome to our humble online abode. Feel free to kick back and stay awhile, if you’d like.

One Sunday morning I was feeling ambitious and flipping through this book, and landed on this, a recipe for Danish pastry dough with a chocolate filling that looked almost ridiculously delicious. It did not disappoint, and in fact produced the sort of thing that makes you forego all thoughts of your waistline because it’s just that good. It’s the sort of thing that you have to take to work, partly because it’s so pretty and partly because you’d better get it out of the house.

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