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Annealment

Hello from a Canadian in Massachusetts

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Hello!  I've been an avid cook and baker for a long time now, and it's a pleasure to join a community of people interested in food.  I'm actually playing with the idea of leaving my current job and seeking a career in food—maybe food journalism or baking.  If anyone else has made, or is considering, a similar change, I'd love to hear about it!

 

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Welcome, Annealment!  There are quite a few people here who've made the transition; I expect they'll be along soon to welcome you also.  What sorts of things do you like to cook and bake?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Thanks, everyone!  Kerry, I grew up in the Laurentians, north of Montreal, but the last place I lived in Canada was Toronto.  I moved down to the US four years ago for a job teaching philosophy.  Smithy, my standby items are probably easy sweets, like brownies and chocolate chip cookies, but if I have the time and energy, I'll make something like quiche or ice cream.  

 

I'm fascinated by the simplicity of bread, and I'd like to immerse myself in artisan baking.  I'm actually doing a day of "shadowing" at the Hungry Ghost bakery in Northampton tomorrow.  I'm hoping to get a sense of what it's like to work in a small, thoughtful bakery.

 

Thanks again for the warm welcome!  I'm looking forward to exploring the forums and meeting people.

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I'm fascinated by the simplicity of bread, and I'd like to immerse myself in artisan baking.  I'm actually doing a day of "shadowing" at the Hungry Ghost bakery in Northampton tomorrow.  I'm hoping to get a sense of what it's like to work in a small, thoughtful bakery.

 

Will you be allowed to take pics and maybe post some here? Their bread menu sounds lovely. The savory fold sounds like a meal. Welcome! 

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Welcome, Annealment. You're in a good area for learning such things. Some very good friends of mine have lived in the Pioneer Valley or nearby for four decades, and I've visited them many times.


Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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Will you be allowed to take pics and maybe post some here? Their bread menu sounds lovely. The savory fold sounds like a meal. Welcome! 

Pictures as requested...  I had a great day and learned a lot.  All their bread is from a sourdough leaven.  The split-open item is the savory fold and makes a terrific lunch.  The oven is an enormous wood-fired monster with a rotating baking floor.  It's quite an operation—full of skill and good cheer.

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