I admit to being a bit prideful of my baking abilities. Since my girls were little, we have had an abundance of cookies, muffins and breads on most days, so much so that I think my family tends to take this for granted.
As my kids have gotten older, I have taught them to cook and to bake, and I was none too disappointed to have them take over in the kitchen occasionally, until, of course, Emily came along.
Emily is my kitchen-chick. When she was 12 we had an all-out turf-war going on for dominance in the kitchen. I won. Since then she has created her own style and has begun making up her own recipes (most of which are amazing, by the way), and she has developed quite a knack for bread-baking. In this area I am in her shadow, unable to compare, mostly because I use a bread machine or a Kitchenaid, and she uses, well, her hands. Emily is a purist when it comes to baking bread. Bagels, whole-wheat loaves, and attempts at sourdough starters surround my little bread-machine on a regular basis, leaving me feeling like she is shaking the dust off her feet when she exits the kitchen.
Maybe someday I will be able to compare to her in my bread-baking abilities. I have a feeling that time will come when I buy the cookbook that she authors or take a class at the cooking school where she is teaching. Until then, my quick, modern ways will have to suffice. Not so bad, I suppose when I can score a loaf of bread with my bread-machine that looks like this:
Happy baking!
***You can visit Emily's vegan-cooking blog here.
