Aug 22, 2013

bread and lobster

This past weekend my hubs and I were able to negotiate a 4 (and a half) day weekend.  Perhaps most people would think "Let's spend a day at a local amusement park" or "Let's go camping for a night or two".  We're not most people.



We decided to take the 800 mile trek to Boothbay Harbor, Maine.  I know we're a little crazy, but it was so worth every minute of driving.  Working at different universities we are hard pressed to have non-winter breaks at the same time, so we decided it was time to take the trip.


My aunts live there and own this amazing shop.  We went up to visit for a couple of days.  Despite being so fast, it was incredible, decidedly one of our favorite trips together thus far.


We watched boats come in to the harbor from the Adirondack chairs outside our door.  We ate lobster that was brought in that morning.  We walked around little shops.  We sat on the rocks and watched the waves roll across the ocean.  We saw surprise fireworks.  We dined at local restaurants with my aunts and met the chefs and owners.  We saw how bright stars really are when you're far away from any big city.



Sounds pretty good, huh?



Well, despite all of those amazing experiences, I haven't even gotten to my favorite part.  I got to bake!


My aunts let me come to the shop early one morning a few hours before they opened for the day.  With their help and support I worked on rosemary focaccia (to be served at a local Italian restaurant where we ate dinner that evening), apple cheddar focaccia, ginger almond sweet bread, and apricot chocolate fudge.  I got to use the biggest mixer I've ever seen, a proofer (I didn't even know such a wonderful thing existed), and an oven that steams bread.  The best part of all...the view of the harbor from the big windows in the bakery and the quiet before "the people" started arriving in droves.  I was very much in my element.  I thought I was working there for maybe two hours, but when hubs returned to check in on me I realized that 4 or 5 hours had passed.  Oops.


Now, it's back to the real world of frantic planning for the semester that starts in a few short days.  Five classes.  Four preps.  Two new classes.  Two universities.  One class as a student.

Someday, I hope to be in a place where baking could be a job rather than a favorite hobby.  Perhaps, I'll find myself in the bakery overlooking the harbor once again.  In the mean time, I plan and teach and grade as I daydream about my little taste of the baker life.

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