Are you kidding me? These lovely, mouthwatering, multi-layered, flaky, buttered delights have changed many worlds in the last few days with their flavor and Frenchiness! This cook book is genius. I must say, I feel so accomplished in my pastry making efforts in these past few weeks. One success right after another… I might just take this show on the road! At least to town to the feed the locals.
Croissant making is a two day process that is actually quite easy to do by showing great detail to time and energy. My new kitchen scale measures out those grams to the nines. And the amount of butter and eggs is magnificent. Tiny life changing miracles all on their own are these two commodities. The feel of the dough as it is being rolled out gives great satisfaction to the senses. It is soft, spongy, and obedient when measured and worked according to the instructions. Who knew? Baking really is a science of details and chemistry. I love it!
Construction Man made it in last night from Cheyenne. The first thing he did was eat one of these golden bundles of joy. He was overwhelmed with flavor as the croissant melted on his tongue. I love to watch people eat and smile, eat and smile. This is my life’s calling, to be sure.
Today will bring ranch chores as we are in need of hay and firewood. We usually have the firewood delivered by a family friend. He’s a young man with the best manners and a kind heart. But alas, he is moving to Arizona to ride and train cutting horses. I wish him all the best. He left me with a few names of other guys who cut wood and deliver. As far as hay is concerned, I have two large round bales left over from last season which will get us through for awhile if the snow gets too deep. I will feel much better for the horse’s sakes if we stockpile a little more.
So, I’ll get some sourdough bread on the rise with my new starter and I’ll report back in a day or so with the results. Happy Fall!
Saddle up, Missy! We got a trail to blaze.
Until next time… Love ya.