27 november

Sometimes it feels like we’re really on a tear, making progress and making sense – then either a lull, distraction, or simply running out of steam or energy or interest or whatever, and we find ourselves uncertain.

Driving back home tonight, I asked C, “So, what do we need to do next?”

Hmmm. Uncertainty.

Eventually, his reply: “Well, I guess we need to figure out what we definitely need in order to open.”

Smart.

“Sure, like licenses and stuff, yeah?”

“Yeah. Like are we even allowed to run a business.”

“Sure, and health and safety stuff.”

“Yeah, definitely.”

Miles later: “We should probably talk about finances sometime soon, too.”

“Yeah, agree.”

Sometimes it’s so clear we have no idea what we’re doing. Driving into the dark with still-foggy windows is a perfect opportunity to realize this more clearly. Still, we drive on.

26 november

Pumpkin Cheesequake Muffins

-          Tried these, for something different. Very well received, but I wasn’t as thrilled about them. I want cheesecake to taste like cheesecake, to be able to sink my teeth into the flavor and texture rather than have to settle for a suggestive smear that appears through a fissure in the streusel. Not a big fan of streusel, but worth a try. The combo did give me the updated title – pumpkin cheesequake muffins – as it looks like there’s so much cheesecake in there it’s trying hard to escape. Sorry to disappoint – just a suggestive smear, and then straight to muffin. The muffin’s pretty good, though I have a tendency to add a number of spices more (why settle for just pumpkin pie spice when you could balance with cloves and nutmeg and ginger and cinnamon?). Drawing the line between muffin and cupcake here is purely an arbitrary distinction. 

-          Verdict: make it to impress, but if you want cheesecake, have cheesecake

-          Note: serve it as soon as possible, as it doesn’t keep well – especially if you put it into a closed container before it’s totally cooled and the heat creates moisture, which is trapped… but who would ever do that?

26 november

It’s not like I’m the best cook, but I do enjoy cooking. Mostly baking, if I’m honest.

Why not be honest?

Today at work, I brought in food for a potluck. One of my colleagues asked me if I had baked something. No, but I’d made tofu balls. And brought hummus and carrots. You know, to balance the risk of tofu. Oh, she said. Oh. She was disappointed.

Anyway, a few recipes we’ve been testing follow. Mostly baking stuff. I’ll also put in the tofu ball recipe. You know, to balance the risk of… baked goods.