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Only Tuesday

It’s only Tuesday, but it feels like it should be Thursday. Today, in particular, harassingly long. I had a short work week last week after taking Friday off for hockey. Consequently, it appears that this week is going to drag on for ages. Perhaps it’s better that way, given the 5K on Saturday. At any rate, I hate when a day/week drags on wearily.

My parents came into town today, which is exciting for all of us. I’m especially excited that they’ll be able to see the Mayor play with his junior team. It’s a big shift from youth hockey, so I think they’ll enjoy it. We’ll be bringing them with us to the home opener Saturday night. The weekend after, he has another home game, which we’ll also attend. Hopefully, my brother and his wife, along with Richard and Suelen will be able to make that game.

2025 Goal Tracker:

  • Run a 5K: still training, signed up for a 5k on 9/20!
  • Complete Kayla Itsines program: finishing 2.0 this week!
  • No afternoon Starbucks (except for travel/vacations): I made it into September and haven’t buckled!
  • Top performer at work: on it!
  • Travel: went to Vegas, but lots of work to do here. I’m tickled pink that we’ll be going back there in October to see Paul McCartney
  • Eat to lower inflammation: in progress
  • Read daily: in progress. I am reading Sense and Sensibility by Jane Austen
  • Get out of debt: in progress, but still poor
  • Financial independence: in progress, but still opt
  • If you’re not already following me on instagram, give me a follow!
  • ’Check out my newest partner, Zulay Kitchen. You can use the code Welcome43 to get 43% off.

Write about your most epic baking or cooking fail.

As a baker, I’ve had plenty of epic baking and cooking failures. I think it’s part of the process of becoming a baker. Baking is exact. If you’re off at all, you can really muck up your bake. A couple of ways you can self-sabotage your bread are by adding the salt and yeast right on top of each other. The salt can kill the yeast, which will stop your bread from rising as it should. The other is using liquid that is way too hot. If the liquid is too hot, over 130 degrees, it will kill the yeast.

Needless to say, I’ve made bread while forgetting the yeast. I’ve also forgotten to set a timer and then absolutely forget about the cookies in the oven. As it happens, nobody likes crispy fried chocolate chip cookies. I’ve also left my sourdough bread out overnight, which doesn’t work. It’s so hot here, the dough rose like a rocket ship and was overflowing by morning.

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Frosting fail

Write about your most epic baking or cooking fail.

Today’s prompt is about my most epic baking fail. While I’ve had several, but if I were to pick my most recent one it would be a frosting fail. A couple of weekends ago I decided to make homemade toaster strudel. This was a part of my prednisone-fueled baking fest. I also baked an apple tart, kouign-amann, and short ribs that weekend. It’s no wonder that prednisone makes you gain weight.

The recipe was super simple and easy to make. Yet, I managed to royally screw up the frosting. I mixed everything together and it looked super clumpy. As an aside, frosting should never look like pastry dough. Since it looked so odd, I decided to taste it. It was then I realized I had accidentally grabbed flour instead of powdered sugar. Whoops! So if I may give one piece of advice, label ziplock bags when you put flour or sugar in them.

Another baking fail, and I swear it wasn’t my fault, was when I baked lasagna after Goalielocks’ graduation. My parents were staying with a few weeks, so I decided to make lasagna as it is always a crowd-pleaser. Everything was going well and I put it in the oven. When I checked on it thirty minutes into the baking time, I noticed it wasn’t cooking. That was a fun and expensive puzzle to solve! Ultimately, I was able to cook it in our bottom oven, which was thankfully still operational. Eventually, I got a new oven and I absolutely love it.

I think all bakers and cooks have failed in the kitchen. Often times the failure leads to laughs and second attempts. Some recipes take a lot more practice and refining than others. I, however, find it rewarding to finally master a more difficult bake. It should come as no surprise that I love watching the Great British Bake-off. I often end up baking items I’ve seen on the show. It’s a fun journey that connects me to my mom, my grandma, and all the bakers in my family.