Today is me and E’s one year wedding anniversary!
It’s been quite a year.
I would say that this year has flown by, but to us, it hasn’t.
Not because getting married was a horrible idea (it wasn’t) but because this year has been so full of change.
I read somewhere that the reason time starts to go by so quickly is that there is not enough new stimulation in your day-to-day life. Time seems to pass much more slowly as a child because you are learning and experiencing new things almost every day.
Starting with an extended honeymoon in Central America, followed by the move to Budapest, then a summer on the road, and moving back to Budapest, I think we have certainly accomplished the whole “experiencing new things” goal.
The biggest new thing, of course, has been marriage. Even to a couple that was together for quite awhile before exchanging vows, being married has been a new adventure–and the best one! I was more aware of every new monthly anniversary–just like I was in our very first year of dating–and the novelty of it all has been a fun ride.
I could go on and on about my husband and our life, but I’ll just share a few of my favorite memories from they past year with you.
This week was pastry week, the week I’ve been looking forward to the least. The options were danishes, a Bakewell tart, or a phyllo dough showstopper. I almost went for the Bakewell tart, but the obscene price of almonds here quickly turned me away from that notion. I love danishes, so they won.
It was my first time really ever making pastry besides pie crust–which is ironic, because that’s what my so-called puff pastry ended up turning into.
Hours of folding and rolling and chilling to create supposedly flaky layers and…it had maybe two layers. And it was not flaky. It wasn’t terrible tasting–and the filling was decent–but most definitely not a danish.
I did learn, though, that I have more baking instincts than I thought. As I was making a shortcut version, almost right away I knew the dough wasn’t right. However, I chilled it extra and still rolled it out, and by the end it looked and felt the way it was supposed to. I couldn’t quite shake the nagging feeling that the butter had been too soft, and the dough had blended too easily–and I was right.
Or maybe I was so worried about it I actually made it come true.
Perhaps that’s my superpower. What a thought.
Another few lessons: don’t immediately grab at the “short cut” version when you’ve never made the traditional version. Sometimes things take longer for a reason.
Also, when it’s your first time making pastry, maybe don’t mash four recipes together and think it will be okay. I tried two types of fillings and chose somewhat random baking times and I think that was my problem.
Two failure weeks in a row! Luckily next week is one I’m thrilled about and am actually considering trying out all three challenges.
I need to redeem myself somehow.