Social experiments truly pave way to new beginnings. And since I relocated, I have been constantly testing myself in kitchen with projects that are equal parts exciting and enterprising. In my quest to quench my ever increasing appetite of testing and tasting, I conducted a small exercise this weekend which took a deliciously divine turn and led me to try my hands on bulk baking. It started as a small discussion on 2 popular forums, where we were talking about home-made, preservative free breads made with whole grains like whole-wheat and finger millet. Everyone seemed quite excited about the idea, and urged me to deliver it to their houses. And I did so. Sunday evening, I went over to each house to deliver a freshly baked bread and I was greeted with smiles and encouragements. I already received a few e-mails urging me to continue as the quality, texture and feel of the bread suited the buyer’s expectations. I too enjoyed myself in this whole exercise. The smell of fresh bread permeated through my house and both my boys were beside themselves tasting hot soft breads out of the oven. The only part I need to figure out is the delivery, as every weekend, as much as I wish, I really can’t travel around the city delivering breads. So thanks everyone for such an amazing response. I truly loved every bit of this weekend and the nice drive that it ended with. I would be most obliged to get your feedbacks so that I can come out stronger than this! Thanks a ton!!
And my companion for this baking time was this new find- a bottled cocktail made with vodka and absinthe, named 'Sartori Absinthe Classic'. As a review to the drink, well, it was quite sweet yet had a kick to it. I felt it was a good breezer substitute, but for me it lacked the oomph of the green fairy.