I wish I knew the story behind these two. But all I know is that he appeared one Sunday, as did we, after a long absence on her part. I think it’s safe to say he’s hers, and judging by the way the calf kept brushing himself under her head, I doubt anyone would argue differently. When we saw her two weeks ago, she was in the barn and none too pleased about it. Mooing up a storm and the like. But when we saw her this time, she was outside grazing and prancing with the calf. The animals can tell that spring has arrived, and refuse to be denied the beautiful weather.

Something from deep within us transforms with winter’s end. A mixture of shedding layers, increased vitamin D, the need to clean our homes, renewed life -plant, animal, human. I don’t fully understand this cycle, but I’m grateful for its reappearance year after year. It almost makes the devastatingly long winter worthwhile.

I recently got this book on Artisan Bread Baking, and when I brought it home I was all gung-ho.  “OK!” I thought to myself, “Artisan bread here I come!”  Turns out it’s not that simple.  There are a lot of extras that a potential bread-baker needs to buy; namely a baking stone and an oven thermometer.  So I ventured out into the abyss that is Chinatown with two possible destinations: Sasmart in Kensington or Tap Phong on Spadina.  Sasmart was closed on the Sunday so I headed to Tap Phong. 

Let me tell you something.  Chinatown in Toronto is INSANE.  To be fair, this is something I already knew.  I am not one for large crowds so this neighbourhood is my own personal hell.  People linger on the streets, the sidewalks are so crowded that pedestrians spill over into the street.  The store itself was not any better.  The aisles are tiny and jammed with very breakable material.  There are employees there who are nice and willing to help you, but the cashiers are really short with customers.  I finally found a baking stone, and booted myself out of there.

All of this and I have yet to bake a bread.  Although it has only really been 31 hours, and I worked for 8 hours today.

Tomorrow is my last day off in what might potentially (hopefully) be a long time.  As of next Monday, I will be starting a new job in my field -A great position and a fantastic opportunity.  It is truly a dream come true and I am really looking forward to contributing to something huge -even if baking has to be put on the backburner. :)))