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Tastings

Last week I offered my friends free tasings of my baking. I offered to deliver a small tasty package directly to them and my only request was that they should also get at least one package to send on to another friend of theirs and thus spread the word of Crochet a Cake.

A few friends accepted so on Thursday and Friday l had a great time in the kitchen:

In action

What was in the package?
- a loaf of "scalded bread with pomerantz"
- a "different" sweet chala
- a "ginger-orange" sponge cake
- a box of "coconut dreams" cookies

And you know what? I just got my first order for more!!!

Baby wrap meeting in Haifa

So I went with O to Haifa. She'd been invited to show her Dulcino wraps and I came along to show my "wrap accessories" and some other baby stuff:

L posing patiently on O's back.

Assorted 'nursing chains', 'pacifier finders', and baby toys.

A and L found another use of baby wraps.

Future projects

- Dog sweaters
- Co-project with O's slings and wraps
- Friday's Fresh Breads
- Mother-Daughter crochet happenings (or parent-child for that matter)

...are just some of them.

After the Holidays...

August was full of summer holidays... (and who's home then?)
September had a sudden move and a long planned vacation abroad... (nice but oh so hectic!)
October... Holidays holidays holidays... (I guess it can be too much of a good thing.)

But NOW!
Full of energy
Full of ideas
Full of "I have to do it!".
I want to. I need to.

Cookies and healthy

When I recently started to bake cookies for selling and told people about it, a lot of times I got the question what ingredients I'm using. Actually, "why do I use white flour? Or sugar? It's not healthy."

I know. I also try to eat more grains, less "whites" (sugar/flour/rice), no trans, more water, no soft drinks, more green leaves. And so on.

I started to transform my cookie recipes and use whole wheat flour, brown or demerara sugar, oil as shortening. Anything I could think of. I searched the web for alternatives and asked a nutritionist. Hey, I want people to enjoy my cookies. Not to shun them.

Well, it's just not the same. Not the texture nor the flavor. It's a cookie. It's good. But as healthy as one makes a cookie it's still a cookie, not an apple or a carrot*.

So I've decided. I'm going to follow the original recipes to get the traditional cookies. Eat two (instead of ten) and ENJOY them! And then eat an apple instead of the other eight...



*BTW, I also bake muffins filled with apples and carrots and nuts and date honey and other healthy things :-)

How much?

Friday's bread and cookie selling went quite well, thank you for asking ;-)
(Of course the wine too!)

Though I have a dilemma. How much bread to bake? The first time, about a month and some ago, I did a nice amount that I thought would sell. Two different kinds of rye breads and a bunch of cookies. I was left with a little more than half the amount of the breads and about a third of the cookies. Luckily there was a holiday coming up so I could hand out the leftovers to near and dear as presents.

This time I thought that I'd bake a little less, so I made about half the amounts. The same two kinds of rye bread and the bunch of cookies. I sold out the bread in no time and had to turn guests down, with promisses that I'll bake bread every other week regardless of wine events. The cookies hardly sold at all. (Go figure! Do people eat less sweets in the summer?)

So now I'm going to bake breads about every other week and hopefully I'll do the right amount.