I’ve been waiting for months to write this post. I realized pretty early on last year that 2009 wasn’t for me, and I’ve been hanging my hopes on 2010 ever since then. I even wrote down a long list of reasons about why 2009 is now tied with 1995 (7th grade) and 2005 (the year after I graduated college) as one of my worst years. But then I scrapped it. After all, I’m not here to tell you why 2009 was hard. I’m here to tell you that 2010 has arrived, and it’s going to be awesome.
I’m already compiling a list of new years resolutions, which include the usual things, like going to the gym regularly, laying off “white” food (bread, potatoes, white rice), and upping my consumption of vegetables. And in case anyone was tracking my list of 2009 domestic resolutions, I still don’t have a headboard, nor have I established a personal filing system. So I guess they’re on the list too.
But rather than share my long list of dull personal resolutions, I’ll just stick to the pasty-related ones. Because, seriously, that’s one of the main reasons why 2010 is going to be awesome – I really want to up my pastry game. Here, in no particular order, are the kitchen projects I want to tackle this year:
- Homemade marshmallows.
- Try my hand at candy making.
- Macarons (not to be confused with Macaroons).
- Actually make a classic french buttercream frosting (yes, the one with the sugar syrup) that doesn’t dissolve into a puddle.
- Try various laminated doughs: puff pastry, strudel, and croissants (my last attempt, while tasty, wasn’t quite perfect).
- Take a cake decorating class – so I can finally figure out how to make the sides of my frosted cakes perfectly smooth.
- Get used to making bread and cakes using a kitchen scale (one of my Christmas presents to myself).
- Make the cake on the cover of “Rose’s Heavenly Cakes” (another Christmas present).
- Either take a class or regularly practice piping, since my piping skills are woefully underdeveloped.
- Buy cake strips (little strips of silicone to put around your cake pans that keep the heat from penetrating the side of the pan too quickly, resulting in flatter, more uniform cake layers).
- Practice decorating cakes/cupcakes with fondant.
- Finally buy gel paste (a much more color-intensive way of tinting frosting than food coloring).
- Finally go to Baked and Wired. (Still have not been!)
And, in blog related projects, I’d like to switch this baby to a custom template. Not that I don’t love this layout – I think it’s just time for a change. I’ve also been working on a new logo with a friend from choir, and I’d like to actually get it on the site, as she’s done some really lovely work.
As for you? Anyone have some crazy thing that you want to cook this year? Anyone planning on making some head cheese? Sausage? Tripe?