Last weekend I started baking again.† I made an enormous batch of whole wheat bread dough, enough for four loaves, but forgot I only have two bread pans.† Luckily, I was able to borrow two more from my neighbor.† I returned the bread pans that day with a loaf still warm from the oven.† I recommend this technique to everyone because when I gave her the bread she turned around and gave me freshly canned tuna from her son’s latest fishing trip.† If you have never tasted freshly canned tuna, oh my, try to find a way to do it soon.† It tasted nothing like chicken of the sea.† In fact, all it needed was a sprinkle of salt and freshly squeezed lime juice before I tossed it into a delicious spinach salad for lunch.
On another note, Tristan and I are counting down the days until we can launch Besotted Brand.† (Soon, we promise!)† We will have a number of lovely things, not the least of which are proper labels.† There will be very fancy ones, yes, but we will also offer what we hope you will consider the perfect baked goods label.† Look at my poor label above.† It’s from a national craft store and not a good thing, if you catch my meaning. For me, a good baked goods label should offer enough space for someone with large, loopy writing (ahem) to write something as brief as “Whole Wheat Bread.”† Not everyone writes in a microscopic print, you know.† Some of us like to live large, Palmer Method style.† And, please, how frustrated was I when the label refused to stay down?† Any baked goods label worth its salt has to accommodate the lumps and bumps of a good kitchen outcome.† Wouldn’t you agree?
God willing, we will have something respectable up and running in time for all that holiday baking!