…And Four To Go!

March 26, 2023

 

I’m in South Jersey at my best friend Steven’s house. I don’t get to visit nearly as often as I’d like, so I decided to make the most of it and bring a couple of baked goods with me, and planned on baking something else when I got here. Steven is gluten-intolerant, so I’ve been working on my gluten-free baking so that I can continue to share with him. I made Maple Cream Cookies and a loaf of Buttery Gluten-Free bread before I left and told him I’d bake an Olive Oil Lemon Tart at his place.

Once here, he asked if he could impose on me to bake a cheesecake as well because he thought it would go well with the weather we were going to have this weekend. “If you feel like it, of course.” Add another baking experience to a visit? He didn’t have to twist my arm! I decided on Basque Burnt Cheesecake because I love it and he’s never had it before. We have stuffed ourselves full of gluten-free baked goods for three days. I’d call this a delightful visit!

It’s been immensely important to me to improve my gluten-free baking because more of my friends have developed gluten-intolerances over the years. One of the reasons I enjoy baking is sharing what I make, so coming up with things that are not only safe for them to eat but are also delicious is a challenge I readily accept. I’m getting better at it but there’s so much to learn…while I’m simultaneously improving my skills at “regular” baking. Not easy but Michele always laughs as she’s reminding me how turning down baking challenges isn’t my style. Interestingly enough, as frustrating as it can be, not surmounting the challenges can be more instructive than succeeding. “Failing/having qualified successes” is par for my course. I am constantly failing, making mistakes, and flubbing bakes. And each time I get better and my confidence improves. I mean, I didn’t think twice about baking four very different recipes for the Jersey visit, so I must be doing something right.

My choppy process doesn’t stop me from doing what I can to bring some joy, ease some hurt, help someone who’s dealing with difficult issues. Reaching out with baked goods is my way of helping them sooth their hurt, celebrate their victories, and let them know that they are not alone.

They say that in order to effect positive change we need to think globally but act locally. I’ve determined that local for me extends to other end of shipping route.

I’ll post recipes later.

Currently listening to: Denise Williams – That’s What Friends Are For and Lakeside – Keep On Moving Straight Ahead

 

This Post Has 2 Comments

  1. Mary

    Beautiful! Let’s talk sourdough soon. We’ve been tweaking old family recipes with sourdough lately, and it certainly lowers the glycemic index. Sour dough pasta, maybe most of all (after artisan bread), as I let the pasta dough percolate for days before spinning it into pasta. Much love to you and safe travels home,

    1. Carlton Baker II

      Let’s do that! I have a bunch of baking to do for Seder and then we’ll be prepping for a trip to Rome at the end of the month but after we get back, I’ll be ready to start my sourdough adventure!

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