I finally have a hobby.

I know. I know. I’m a writer. For many people, that would be their hobby, since I don’t really get paid enough to call it my career, (yet). But writing is my passion.  I read, and I enjoy it when I have the time, but that feels a lot like writing to me. Gaming has a lot of creative thought and storytelling, so that also fell into the writing category for me.

I’m a full time employee, writer and mother of two children under five. “Free time” is a foreign word to me. So, I’ve never really understood the term “hobby.”

But now I do. I finally found the joys of baking. I tried to bake a few times in the past. I’ve made my share of box brownies and cakes. And I tried baking bread for over two years only to have it always come out doughy. Then I learned my mistake. Too much flour. I was dumbly, blindly following my recipes without knowing what the dough was supposed to look and feel like. So I over did it on the flour (by a lot).

Learning that small thing has opened up a whole new world of cooking for me. I’ve baked cookies from scratch, made my own pasta and alfredo sauce. I make my own pizza crust now, and I like it better than most of the ones I can buy, with the possible exception of Pizza Hut. I just love their crunchy, buttery crust. I still have more recipes I want to try, like lasagna, ravioli, cake, brownies and pecan pie. I have some more sauces I am trying to learn, and I am trying to duplicate the brown sauce Chinese restaurants in South Louisiana use for their Mandarin chicken. It is delicious and apparently not made anywhere else on the country. My first attempt duplicated the thinner gravy they use on beef and broccoli. So, I am trying it again with some modifications to see if I can make the sauce I so desire.

Anyway, I have found, after years of microwave obedience, I have broken into full on baking and cooking, and I love it. With a new recipe each week, I am excited to plan out our meals for once.

I am documenting recipes I want to try and have already mastered on my Pinterest page.

So come join me on my journey into my new hobby.

*update*

Tried Mandarin Chicken again, but mine keeps coming out like the gravy from beef and broccoli.

I was using recipe here. http://answers.yahoo.com/question/index?qid=20081017211620AAxDb4p

2 tbsp. cornstarch
1 1/4 c. water
1/3 c. soy sauce
1/4 c. Karo syrup (light or dark)
1/4 tsp. red pepper

Found site that says our mandarin chicken is actually based off a Cantonese dish. warr-shu-gai. http://www.sodh.net/2008-01-22/we-miss-you-mandarin-chicken/

Have to try this next time.

http://www.food.com/recipe/warr-shu-gai-almond-boneless-chicken-2526?layout=desktop

Sauce

http://pinterest.com/wotpast/

A.D. McLain

http://www.wotpast.com

Twitter: wotpast

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