Once again, I am offering $19 for a year of BB (versus $45). If you would like to enjoy this offer or extend your current subscription, email email@example.com for directions.
Dear Bakers and Friends,
When my three boys were younger, the seasons had a definite pace. I knew where I was by the events marked on the calendar. There were school things such as snow days, bake sales, convocation and mid-term break. There were also baseball and hockey try-outs, kids’ dentist appointments, endless shopping trips to Old Navy and a constant supply of cold juice to stock the fridge with. There were the happy but daunting three-day weekends which meant becoming an activities counsellor and event planner. The weather also seemed more obedient in those days. Winter meant snow; summer meant heat. And my baking followed the stops and starts of the calendar and its arbitrary rituals, noted in cookies or cakes, buttery rolls and Friday night breads.
These days, my mothering role is more as maternal guru doling out life advice than as camp counsellor and the usual outer seasonal signals as well as my subsequent baking to-do list is altered. But food still figures as part of my inner rhythm and still offers me reassuring directives. It’s a new (life) menu with added or new ingredients but it includes the same reassurance that comes whenever I get to nurture others. Like most of us food folks, I nurture myself when I feed others; it’s curious but not uncommon.
Warmer weather (once known as summer; now it means the whim of the planet) still means BBQ season and family suppers; humidity and sun still means berries and summery desserts. And then there is a green thumb friend who has a mission to clean up my wild kingdom backyard with who I trade baking. He sprays my apple trees; I bake him cheesecake for his family reunion. I love these deals. Then there’s Diane who I met in the gym locker room and begged me to bake her a batch of carrot muffins a la Starbucks (Please, said she, I will never bake them myself; couldn’t you just bake a batch?”). I did the baking and was surprised that some 28 years after I thought I wrapped up my baking company, I took an order. And you know what? It was great fun. The fun continued when for whatever reason, I just had to create the best ever Red Velvet Waffles (a great Father’s Day dish) and Carrot Cake Cheesecake. Of course, it would all be more fun if there was working air conditioning but there’s both a breeze and some pretty fans (courtesy of my tango stuff) to help out. You can never keep me out of the kitchen too long.
Welcome to summer at Camp BB, happy baking and bon appetit,
Author, Master Baker
Here is a pie that is seductive with the freshest flavor of spring/summer combined
Previous Monthly Essays from A Note From Marcy:
Essays to tickle your funny bone, wake up your inner baker, twinge on your heartstrings, or make you smile and say, ‘I’ve know the feeling; I know the place”. If you missed an essay, or a season in baking or inner sensibility, we invite you to stroll through our archived Notes From Marcy.