There is much to say about the state of affairs in my world. It’s the best of times, it’s the batshit craziest of times. I’m enjoying every minute of it.
In the midst of all the travel and big life decisions – I’ve been taking a lot of time with my old notebooks. Over the years, I’ve kept many, many notes – recipes, quotes, ideas, readings, poems, crazy thoughts, pieces of tape that I thought were relevant at the time but can’t remember why in the present day…. These notebooks are my treasures. And, as I thumbed through them in front of a very good friend of mine, she offered these words of wisdom to me: “You know a lot of stuff. You should teach more baking classes and get this info out of these books and into the world”. Whether I know a lot of stuff or not is, quite frankly, a matter of opinion. I don’t think I know more than most people, but I do have an insatiable nerdy need to write everything down and think about every little damn thing in the meta-sense (It’s not as charming as it sounds, I can assure you. Just ask my husband). This little notebook-keeping habit is simply getting easier for me to share with people (y’all would not believe the boxes of notebooks that I would never, ever dream of showing a SOUL). Recipes are a good language for an otherwise private writer to tip toe into the world of sharing. Food has always been my best way to be out in the world. I think that’s the case for most folks who like to cook, or eat.
So, I’m starting a series of baking classes to get these ideas, this “stuff”, out into the world. I’ve been doing a few here and there, frankly with little structure to the overall big picture of them. I had a lot of time on my long drive back from the beach today to think about what would work for me and for you, the student. It also has given me enough quiet time (non-existent most days) to think about what I’ve been asked to do as far as classes go. You guys know a lot of stuff too and most of these classes were inspired by conversations had in the first few Southern Basics classes I’ve held. It’s gonna be some kind of fun! Seriously.
SUMMER 2014 BUTTERMILK ROAD BAKING CLASSES:
SATURDAY, JUNE 28TH, 2PM-5PM: CHILDREN’S BAKING BASICS, AGES 9-13
This is the most requested class of the century! We will cover basic baking skills such as accurate measuring, leavening, understanding butter through cookie baking, and we’ll bake and build a layer cake like grandma used to make. Class will be capped at 10 students. $85/per student, all materials included. *FULLY BOOKED!
SUNDAY, JUNE 29TH, 2PM-5PM: SOUTHERN BAKING BASICS, ADULT CLASS
Come learn the secrets of a Southern Baker. Biscuits, pie dough, hand pies and her well loved Husk Buttermilk Pie will be covered. Supplies will be provided and you get to take home everything you make! Seats will be limited to 10 students. $75/per student, all materials included. *NOTE: This class is already partially booked and only three seats remain available. Thank you!*FULLY BOOKED!!
SATURDAY, JULY 5TH, 2PM-5PM: CUSTARDS, CREAMS, EGGS AND TEMPERS
Just when I thought pie dough was the most vexing baked good to master, I learned that: NO, curdling keeps novice bakers awake with a horror in their eyes that I’ve never seen before in my life. We’ll make creme brulee and a purposefully curdle some milk and make a beautiful buttermilk ricotta to discuss heat and dairy and how they best get along. We’ll create a pate a bombe, beating yolks with sugar (a way to “cook” the yolks) and temper them into cream to make a chocolate pot de creme. Seats will be limited to 10 students, all materials provided. $90/per student. *FULLY BOOKED!
SUNDAY, JULY 6TH, 2PM-5PM: ADVANCED SOUTHERN BAKING, ADULT CLASS
This class will be geared toward any student that has previously taken the Southern Basics class or who has a solid working knowledge of butter and flour and feels like they can jump right in to some finer details that go beyond pie dough and biscuits. We’ll cover Southern candies such as divinity, butter mints and pralines and get a good understanding of sugar work. We will also cover quick breads and how they are not to be underestimated in their fullest potential. Seats will be limited to 10 students, all materials provided. $75/student. REGISTER HERE!
SATURDAY, JULY 19TH, 2PM-5PM: COOKIES AND ICE CREAM SANDWICHES, AGES 9-13
I’m not really sure what’s better than a dang ice cream sandwich in the middle of the summer. Really. Nothing. This class will be an opportunity for kids to learn about butter and leavening basics through cookie baking. We will discuss flavor combinations between ice creams and cookies and let the students choose what kind of cookies to make based on the (premade) ice cream flavors, helping the kids to feel confident in their palates and ideas about flavors. Seats limited to 10 students, all materials provided. $75/per student. REGISTER HERE!
SUNDAY, JULY 20TH, 130PM-530PM: LAYER CAKE SUNDAY
This might be the most epic Sunday in July. We’re gonna make coconut cake. And caramel cake. And holy hell it’s going to be awesome. That is all. Seats limited to 8 students, all materials provided. $95/per student. FULLY BOOKED!!
UPON REGISTERING AND WITHIN 24HOURS, YOU WILL RECEIVE AN EMAIL CONFIRMING YOUR SEAT IN CLASS.
You can always, always, always reach me directly at firstname.lastname@example.org if you have any questions or concerns. Please do allow for 2-3 days for me to respond – email has been tricky for me to find time for lately. But, I promise, I will respond as quickly as possible.
HAPPY SUMMER TO ALL AND TO ALL A GOOD PIE.