In a previous post, I mentioned that I tended to reserve my baking for the cooler months. This isn’t a hard and fast rule, of course.
In fact, in the middle of a heatwave, I decided to do a bit of penitence by laboring in the kitchen and doing a torrid baking streak.
It wasn’t really that infernal, but there were a lot of memes about Satan complaining about the heat here.
In any case, bake away I did, and it was really for a noble cause, if I say so myself.
I just noticed that I was buying a lot of packaged snacks, and thinking about chemicals and, okay, their cost too, I thought my family would be better served if I fed them more homemade snacks.
Not that I refrained from using refined sugar, all-purpose flour, and other frowned-upon ingredients (I’m not sure who’s doing the frowning, but they are there somewhere, their faces all scrunched up in disapproval), but at least we didn’t have to worry about preservatives and artificial colors.
In a less defensive vein, one of my baked products was a crustless broccoli quiche, so there! I guess I’m still being defensive.
In any case, I made cookies and muffins galore, plus Bundt cakes and cinnamon rolls here and there. With two growing boys and a daughter with a sweet tooth, none of them lasted very long.
Summer baking isn’t quite as cozy as fall baking though, or in our case, -ber months baking. The rains are here though, and rainy day baking can be quite cozy as well, unless we’re dealing with an insane monsoon’s rainfall on steroids.
We’d just been discussing mood reading vs. seasonal reading on Bookstagram. I guess, the same applies to baking. Are you a mood baker, a seasonal baker, a once-in-a-blue-moon baker… Assuming you do bake, what kind of baker are you?
This Small Life 