2019 - here we go!

Chocolate chip brioche swirls

Chocolate chip brioche swirls

Wow! We’re already a full week into 2019, and I’ve baked barely a thing, much less written a blog post. After the busy-ness of the mid-November through Christmas hustle and bustle, I’ve been taking a little stay-cation and easing into the New Year. You know - tidying up the house, putting away holiday decorations, starting some financial summaries for tax time (THAT’S vacation you ask??), working on a jigsaw puzzle, going for my walks and contemplating the weeks and months ahead.

I recently learned that in France it’s not proper to wish anyone Happy New Year until January 1st and then you have the entire month to express that particular wish. But come February 1st - nuh-uh, not allowed. So I still have plenty of time, right? Happy New Year everyone!!

At the start of a new year it’s fun to go back over the past year and look at various projects completed and goodies baked. Here are just a few.

My current favorite cookie - Raspberry almond thumbprints

My current favorite cookie - Raspberry almond thumbprints

Maple  pots de crème  with maple walnut shortbread

Maple pots de crème with maple walnut shortbread

Quiche Lorraine -mmmmm good!

Quiche Lorraine -mmmmm good!

Raspberry pistachio spirals and  chausson aux pommes

Raspberry pistachio spirals and chausson aux pommes

Pistachio orange cakes with orange honey Swiss meringue buttercream

Pistachio orange cakes with orange honey Swiss meringue buttercream

Caramel apple  tarte

Caramel apple tarte

Cheesy  gougères

Cheesy gougères

Blueberry custard buns

Blueberry custard buns

Melt-In-Your-Mouth chocolate cakes/white and dark ganache

Melt-In-Your-Mouth chocolate cakes/white and dark ganache

And Let’s not forget the ever favorite  croissant aux amandes

And Let’s not forget the ever favorite croissant aux amandes

Just before Christmas I returned to Sur La Table here in Grand Rapids as Pastry Chef Instructor. So far, so good - macarons, croissants, cast iron desserts (tarte tatin, cherry/chocolate bread pudding, bananas foster) - and more to come in the upcoming weeks. Each month’s schedule almost always has macaron and croissant classes, with seasonal variations in the other baking topics offered. Just visit Sur La Table’s class page to see what’s on the calendar. While the chef instructor schedule isn’t posted until a week ahead, chances are I’ll be teaching a decent percentage of the baking and pastry related classes. Hope to see you there!

So what might 2019 bring? As I age and we experience the loss of the generation before us as well as some of our own generation, it becomes more and more clear how important it is to enjoy each day, take care of ourselves, revel in the company of family and friends and remain upbeat about the future and all that we have. As Steve often says “life is short - go to Paris”.

And of course, here’s to many new baking adventures (sorghum flour anyone?), continuing to learn and teach others this craft that I’ve come to love so much.

Once again - a big Happy New Year to all!

Raspberry custard  tartelettes

Raspberry custard tartelettes