What's a unemployed girl to do when she is starving without a culinary home? She sells off unneeded treasures to thrifty bargain hunters, purchases a former jewelery cabinet from a second-hand store, and calls the manager at the community complex to ask about "fridge space".
The sun (finally) broke through the snow clouds in April and the between the combination of boredom, excitement, frustration, and confidence, I've been doing my best to shake off the under-employed-cabin-fever-blues that sucked away much of my motivation over the past 4 months.
Caster wheels sourced, chrome polished, doors painted - twice. Lawns raked, rubber stamps designed, bread baked - and burnt. Spreadsheets for costing input, tables stained, succulents repotted, bread baked - and devoured. Applications mailed, cheques signed, furniture moved, pantry restocked, croissants baked - and my pants don't fit. My apron strings are long, thank goodness. Need a bubbling drink dispenser? Two years later I finally fixed it. Wanna buy it?
All this is to say - it's the beginning of another localicious season at markets and farms and I am super-motivated. Beginning this weekend, I'm taking my show on the road throughout the county to sell my baked goods & preserves.
First stop: Diva's and Dude's Day Out. Held at the Saxonia Hall in Aylmer on May 3, this show is open from 10-2 with over 40 vendors. Croissants, brioche cinnamon buns, 5 different sourdough breads, whole grain seeded crisps, berry & cream cookies, salted rye brownies, Kamut & walnut jam cookies, and good ol' fashioned tender, flaky pecan buttertarts are all on the menu.
The following week, May 10, Mother's Day weekend, is the opening day of the 2014 season at the Horton Farmers' Market in St. Thomas. You will find me there each and every Saturday morning from 8-noon smiling and sipping coffee (probably cold because I talk so much) until the fall. I look forward to seeing both familiar faces and tempting new ones with my siren pastries.
In case you need reminding - my mission is local, quality, and made from scratch. I don't use premade doughs from the grocers freezer, nor do I use margarine. I bake fresh, using as many locally sourced and/or organic products as possible including grains & flours, eggs, honey, cane sugar, jams, dried fruits, spices, herbs, vegetables, and lard.
I'm a chef by trade it's not a hobby, it's a passionate style of life.
Eating. Drinking. Sharing.