Tuesday, August 05, 2014
I love to bake.
My husband calls me a baking prodigy. I don't know if I'm that good, but I will say that as long as I have a good recipe, I can bake just about anything (so far). So my husband is pushing me to go to culinary school for baking. I expressed some interest in cakes and cake decorating, and he really wants me to get into that too. I'd love to, but I'm so busy with the kids, I don't know if I can. It's not like I want to open my own bakery or anything, I just enjoy it.
I'm on disability, and I know my limits. An actual job at a bakery would be too much, let alone running my own, but one thing he suggested sounded really good. Bake for a cause. I know someone who runs a charity, Rock Goodbye Angel, for people dealing with infant loss, what if I baked for them? To me a loaf of homemade bread is comforting, I could share that with these people. Pastry, to me, is comforting, soothing even (which is probably one of the reasons I weigh this much!). And she might know another charity that could use the same thing. When they do projects, bake for that or to help raise funds. I don't know if I have to have my kitchen inspected for something like that, but when I get better at cooking these things, I think I'd love to do that.
I love that I can bake well. I'm one of those people that usually feels like I have no talent. Baking makes me feel like I do have a talent, and I want to use that talent for something good. I know I need to practice what I know and learn more. I'm sure there are more supplies that I need. But using my talents for something like that... I'd love it. I don't think the pressure of baking a lot would be too much for me, baking is soothing to me.
I'm going to keep practicing, maybe surprise the pastor and crew with fresh made bagels one morning, or take some to the Rock Goodbye Angel office.
As far as baking and my eating habits, I'm going to keep it simple. I have to taste what I bake to I know what needs to be done to make it better the next time I cook it. So I'm going to let myself have some, just keep it in small portions. Maybe 1/4 of a normal portion size, that way if I make several batches I won't end up eating tons of bread/pastry. One of the joys of baking is eating the fruits of your labor :)