cute cows + jam burns
Hello to you there, neglected readers.
I’m still here, in No-Internet-Yet-Because-I-Can’t-Afford-The-Router-Right-Now Land. I find myself again at a coffee shop, enjoying their free wireless and iced coffee with soymilk (inspired and excited for THIS RECIPE though, so I can start making iced coffee at home and savin’ my two dollahs).
The past week has been nuts and this week is promising to be equally eventful. Good-eventful, though. I had a catering gig last weekend for a lakeside cocktail party (4 dozen cupcakes!) and I’m catering a bridal shower with my sisters this weekend (120 mini whoopie pies in three flavors!). Between that, working, my internship, and my prolific jam-making, I haven’t had much time for recreational baking/photo-taking. Or blogging. Or sometimes showering. I’ve been rocking headscarves a lot lately, needless to say.
I also made 22 jars of two flavors of strawberry jam this weekend.
Well, originally 23. And then I accidentally dropped one right after it was done processing. And hadn’t sealed just yet. And it popped open, spilling boiling hot jam all over the floor…and my vintage tablecloth that was my grandma’s…and my legs. It was quite an experience. My ankle blisters will confirm my tale.
Outside of all the insanity in my own kitchen, my time at my new(ish) internship at Little Rooster Bread is going swimmingly. I realize I probably forgot to mention that when it happened — so hey guys, I found a new internship! Little Rooster is a great company that makes great bread using organic, local ingredients, some of which is found on the farm it’s located on. That’s right…I get to work on a farm. A REAL FREAKIN’ FARM. THIS EXCITES ME. THERE ARE COWS.
(I hope to take my camera out with me soon and take lots of photos. The cows are so cute. And a little smelly. But mostly cute.)
Anyway, I’m spending part of my time in the bakery, part of my time helping in the Cowslip Creamery on the farm, and a little time helping and learning in the garden. This past week, that consisted of talking about the wonder of Wendell Berry, how to best process canning jars, why planting clover around corn is a good natural mulch and many other little ins and outs of growing an all-organic, all-heirloom vegetable and fruit garden.
Did I mention this is the greatest internship? And I love it?
I trusted 100% that God was up to something unexpected when things fell through at Nantucket. My life experiences tell me that there is always, always a reason. And indeed there was. I am now in a business with a philosophy I can get behind, working with great people, learning way more about more than just bread. Who knew I would learn about making artisan cheese with raw milk? Or would get to garden and pet baby calves and get chased by geese?
I miss you guys, though. I miss writing and photo-posting. Hopefully I can afford to get my home internet up and running soon, so I can return to your collective loving cyber-embrace.
What is new for you?