I wish I could say I had a good reason for not posting anything new for months now. I mean, I have several little reasons. Things like exams and newspaper duties. Things like a new job for the summer (administrative duties). And then another job.
I know what you’re thinking. Why on earth would you pick up another job when you’re already exhausted every day after your first job?
I’ve officially caught that bug. No, not the winter cold or a seasonal flu—the bug that makes you want to make everything from scratch. Chicken stock, sandwich bread, hummus… and now bagels.
When I played volleyball in high school, we’d always have dozens of bagels from Panera at our tournaments, and I could polish off two of those things in one day. Hey. I was a hungry athlete. Or that’s what I told myself, anyway. Those cinnamon crunch bagels were just too delicious to pass up.
But an oldie but goodie flavor I’ve always loved were poppy seed—and adding sesame seeds to the mix only seemed logical at this point! And all those myths about bagels being difficult to make? Gone!
It was eleven p.m. last night and I had already baked a batch of alfajores (not shortbread-y enough—due for another attempt soon), I knew I wanted to sleep in a hour or so, and my schoolwork-related productivity for the day had been painfully low. But I was itching to bake. Again.
Unfortunately, the thing about that nagging feeling in the back of your brain insisting on taking on another baking venture is that it doesn’t tend to go away. Believe me, I’ve tried to dispel it. It’s not easy.
So in my own twisted logic, I figured I’d set up some dough to rise overnight and then bake the next day. That totally rationalizes my decision, right? That totally doesn’t count as baking twice in one day, right?
You know those moments when you’re just inexplicably craving an enormous, sweet, mouth-watering baked good from a neighborhood bakery? Whether it be a flaky pastry or a moist slice of cake, there is something almost illegally enticing about a bakery’s sweets. Sometimes I walk past a coffee shop and have no intention of having any caffeine, yet feel myself itching to press my nose against its display case like a five year old anyway. I don’t know how they do it, but bakeries just have this way of making everything look delicious. Any banana bread they make will always look more inviting than something I whip up at home. One day I’ll find their secret.
So I have a confession. Fruits don’t last very long in our apartment. As in we usually have to go grocery shopping specifically for the sake of replenishing our supply of bananas or pears or apples. My roommate and I eat several pieces of fruit per day, which means there usually isn’t much left for baking. I’d love to make banana bread and pear tarts more but somehow we always manage to polish off all our bananas before they get overripe enough to bake with.