I've taken a partial baking vacation this past week and plan to do so in the coming week, baking just a few different kinds of bread for my shelves at Local Roots and not a whole lot else. I sort of miss the luxury of having about a week and a half completely off work as I did when I worked at the library, but there are ways of getting a little extra time off now that my schedule is more flexible.
Of course, even though I wasn't taking as much to market, I was still doing some work behind the scenes. Since I'm teaching a class on making whole grain biscuits and scones at Today's Kitchen Store on January 12, I needed to finish testing and tweaking recipes.
And, well, someone has to sample the results!
the candied orange peel I made last week. While you might think a whole grain scone loaded with chocolate would be dense, these actually turned out beautifully light and flaky. Rich, yes, but ethereally so.
(I confess, after having a test scone from that batch, I did give the rest away, mostly to the gracious ladies at the public library. I just couldn't let myself be tempted any more!)
So now I have all my recipes tested, my handout written up, my prep lists together -- and I am ready to go forth and teach.