high-bar baking

I’m giving myself half credit on grown-up-ed-ness for these. No, I did not make them with coriander. I was suspicious. I was going to, after realizing the recipe didn’t call for cardamom (I hate cardamom and will not repent). But then I smelled the bottle of spice and… just didn’t want to risk it. I wasn’t sure how it would play in a sweet context, and I wasn’t willing to gamble even a quarter recipe of brioche to try it. So, flunked that portion of the adulting assignment. 

But I get full marks on the second half! I made the recipe with cinnamon, so I ended up with these lovely cinnamon sugar brioche twists with chunky demerara sugar (ok, turbinado. I can never find demerara). It’s a fancy little adult cinnamon roll. And I loved it for that. I didn’t need to feel like I had to lie down for a nap. I didn’t need the cream cheese frosting (don’t worry, I’m not forsaking it, just making a point). I was very happy with my rich, butter bread rolled in a little bit of sugar. And I guess I don’t know why, but I’m very proud of myself for that. 

We love growth.

And I suppose you often only seen growth in the review mirror. Painting the imaginary wall coming out of a lunge in yoga, remembering how in the early days you toppled like a teapot every time you tried. And now you can do it. Those muscles learned how to make the connection, and so did you. 

So it’s pleasant to see growth live. In living colour. Or just in brown. Because humans love brown foods. 

I’m not going to outgrow that.