Miscellanea

So lately I've been having great ideas on various things to write on my blog. Things that may not interest anyone but me, but that's still reason enough for me to write about them. The problem is, I always have these great ideas when I'm lying in bed at night, and even though I have paper and pen in my nightstand I don't write them down. I don't want to get out of the ideal sleeping position into which I've settled and I'm sure, every time, that I'll remember my idea in the morning. I never do.
I would resolve to do better but I probably won't. I'll just have to try to get better ideas when I'm not in bed.

Miette Lemon Cake

Yes, I have another cookbook, but I swear this is the last one for a little while at least. How can anyone resist San Francisco's most charming pastry shop? Here's my first attempt; the frosting isn't as smooth as Meg Ray's but I think it's still charming.

Perfection

It should be clear to most of you that I've been quite devoted to baking lately (probably as many as 80% of you, which would be four out of my five readers). For years I've wanted to try making croissants but didn't have the guts. It involves multiple steps, lots of putting dough in the fridge to chill, and folding and rolling repeatedly.
However, my love of croissants and the impossible task of finding a decent one without a long drive spurred me on. That and my totally amazing new cookbook which is providing me with an endless stream of fantastic recipes.
Call it beginner's luck, but they came out perfect the first time! I was on both a baking and a butter high. I'll post some pictures of the process next time.

Sarabeth's Bakery

Despite the fact that I haven't yet baked my way through the Flour cookbook, I couldn't resist this one. Who can say no to an apron full of brioche? I started with two breads, Cinnamon Raisin Bread and Apple Cinnamon Bread. They were both easy to make, and the fun part was literally throwing the chunks of apple cinnamon dough into the pan. All that work just to cut the slices in half and chuck them in! The results are worth it, since the bread is both funky looking and delicious.

King Arthur Flour

Last month I finally lived my dream of going to King Arthur Flour in Norwich Vermont. I felt like a kid in a candy store-if you'll pardon the overused expression-going around the store with my little cart (not big enough!) and choosing new baking accessories and ingredients.

Later we spent two hours at a class in the education center on portable pies. It was taught by guest instructor Sarah Copeland who works at the Food Network and has a cookbook coming out next year.

She was great, the company was great (thanks Terrie and Camille!), and it was definitely worth the drive. More on the day's activities later, including the general store that has everything. If they don't have it, you don't need it. Really.

Does This Make Me a Professional?

So I've recently acquired a KitchenAid Professional 600 series mixer, and I couldn't be happier with it. Sometimes as I pass by I have to reach out and give it a little pat - feel the sleek, shiny exterior and remove any stray specks of flour.

Does this mean that I can consider myself a professional baker? Oh wait, I think I have to make money for that. For now I'll have to be content with the knowledge that I can mix up larger batches of baked goods. More posts to come on the particulars.

New Year's Resolution

New Year's Resolution: Improve my blog. How? By actually putting something on it.

Of course, I'm already behind since I'm posting this on March 18th, but it's either that, or wait until 2012 to improve...