As a freelancer these past few years, I’ve actually been super lucky. For the most part, I’ve had work week after week. When gigs’ ends loomed, another also floated my way. Last year’s cancellation of my show (the reason I have this blog to begin with), was the first time I didn’t have something lined up and waiting for me. I was anxious, nervous. Was I looking hard enough? Had I been in touch with everyone I knew? Maybe I should’ve just taken the first gig offered to me.
This time around, the same anxiety has occupied my brain but I’ve embraced the freedom. This is the beauty of freelancing anyway. So in between emails and reaching out to potential productions, I’ve been occupying my time doing all the things I hope to do while I’m working but never really get the chance, which has actually taken me away from blogging; sorry blog.
I thought I’d share some of my latest baking projects. There was the ambitious attempt to bake doughnuts after finding this recipe. The results were less than satisfactory. No need to share those photos.
After finding a lonesome zucchini in the bottom of my veggie drawer, I tackled this recipe for an easy, breezy lemon zucchini loaf. The ingredients looked great but the final results weren’t so pretty, though it tasted really pretty.
I had some strawberries in the fridge too and I found this recipe for strawberry cornmeal shortcake (although I didn’t have that many strawberries so I mixed in some white nectarines). It was average. I ended up cutting up the shortbread and layering the components with whipped cream and jam into wine glasses making a sort of parfait.
Blueberries were on sale so I made a classic blueberry pie (with a second one that just came out of the oven this morning). I have mastered the pie.
Let freedom ring! Or bake or whatever.