A few weeks ago I did the wedding bouquets for my friend Kim. One of my first jobs was working in a florist shop in my hometown. While in high school I was mainly in charge of cleaning. Cleaning flowers when the arrived, duties include removing leaves and thorns and trimming the ends. Cleaning flower buckets and the large cooler that housed flowers and pre-arranged baskets and vases. I would occasionally help out with arrangements, especially on the busy holidays. That experience led me to getting a part time job (one of many) in college at another florist shop. There I did a lot more arranging and learned through doing the arrangements, many, many arrangements.
I don't often do wedding flowers, but I love doing wedding flowers. I've done it for friends or friends of friends; like baking it's not I seek out as a side job, but if the stars aline I don't mind making a little cash.
This bread is inspired by my friend Kim, who until recently was also my roommate. She loves parmesan cheese so much that at one point there were four wedges in our fridge. I've be looking to experiment with more inclusions, aka fillings, in bread and when Kim left cheese at the house when she moved out, and since she wouldn't be back in town for awhile, I figured I would honor her with making an Italian-is bread with her cheese
I added the pine nuts and sun dried tomatoes to the dough and then added the two cheeses - parmesan and mozzarella - to the dough at the time of shaping. After baking I noticed the cheese wasn't in the middle, as I hoped, but more at the bottom of the loaf. Next time I need to work on flattening the dough more so that when I roll and shape the inclusions will more centered.
The Breadlist, aka what I've been reading and watching
Your birthday, but make it cheese
The Trap of Turning Hobbies Into Hustles - Every few months an article similar to this will pop up and it's such a good reminder that doing something you love is perfectly valid being just that- something you love.
Hugh Acheson Stirs the Pot, I've enjoyed watching Hugh on Top Chef and following him on social media. I admire his quest to reintroduce Home Ec and cooking basics into schools. On this podcast Hugh speaks with fellow food world friends about food culture.
I saw a lot of the sun today, so that made it a great Monday.