Happy day light savings everyone! One step closer to springtime, sunny days, and wearing this jumpsuit I bought.
The sun has been out, (for the most part… there was some surprise snow) and things have been quite productive this week. I had not one, but two cake consultations. Thinking about getting my creativity going has got me so excited for this wedding season.
Both couples I met with were absolute delights and seemed so stoked on their weddings and having my cakes be part of them. It made me feel like I’m doing something right after a spout of questioning whether or not I’m right for this career that I’ve chosen. Every now and then I get emails from potential clients that seem on board at first and as soon as I think they are going to book a consultation, they waffle about some detail or other and I question whether my prices are too high or my policies are too restrictive. I ultimately stick to my guns, and convince myself that I can’t please everyone, no matter how much I really want to, but that doubt definitely takes up space in my brain. Anyway, neither of the couples gave me those doubts, and it was nice for some outside confirmation that yes, I’m doing things just fine.
What I made this week
I got a semi last minute birthday cake this week that I was so happy I could fill. I always love a good ombre cake and had fun with this one.
I made a wonderful discovery week, and maybe I’m late to the game, but did you know you can poach an egg in the microwave!? I didn’t. Poached is my second favourite way take my eggs (number one being over medium). I followed these directions from Bon Appetit which called for microwaving the egg for one minute My egg was slightly over done after a minute, so I think 55 seconds is perfect for me.
I put my little egg on some avocado toast (sourdough, duh) sprinkled with salt, pepper, smoked paprika and za’atar. Try it out next time you want to feel like a fancy brunch person.