Saturday, May 15, 2010
Welcome to hard labor, Orlando.
The timing couldn't be more perfect! Orlando comes on the scene at the very moment I decide to undergo an expansion in my catering business: home baked goods as the norm.
I bought myself quite a large free standing freezer and readied it to be packed full with all sorts of muffins, cakes and cookies for easy access. When catering for smaller functions, it isn't always possible or smart business to bake one batch of brownies to serve as the dessert after a lunch break, as well as it is not cost effective to order one dozen from my local baker. Solution: freezing a ton before hand.
I thought involving Orlando would be a great way to break the ice, get her in the kitchen, show her what goes where and see her in action. Poor thing, I almost killed her. It was her first exposure to "quantity". Oh sure, the quality was there too but if I was going to plug that energy sucking machine into the wall, it was going to have to be worth it. I'd be damned if we didn't have enough baked goods to feed an army of photographers, their assistants and those hungry hair and make-up types. So we toiled about 8 hours away.
It was also about experimenting... what freezes well and what doesn't. We decided on carrot cake, lemon bars, mixed berry cheesecake bars, two types of scones and brownies. We managed to do everything except the brownies. I challenged Orlando to a "Brownie-Off" ( I'm sure to get my booty kicked) and this needs time and maybe a judge or two.
We had fun. Since we both are into taking photos of food and the entire process, we were jumping between stirring the mix and aiming the camera. It was a dizzying combination that had us doing lots of laughing.
More or less, I had Orlando over for a play date. (and the freezer project is on it's way...)