Cucumber Season!

My sister who has an aversion toward this fresh vegetable, would never think of writing this post. But for me, a cucumber fanatic as of these last years (I ate three whole small ones for dinner today), this is a vegetable worthy of notice.

What could be better than eating cucumbers plain? Putting it on bread, of course! A bunch of cucumber, onion, some cream cheese, a bit of mayo. Dinner becomes a success... even for those in your family who try to keep this vegetable as far away from their mouths as possible.

Cucumber Sandwich Filling

Mix:

1c. diced cucumber (My sister [the other one ;) ] notes on her recipe to use more. Try up to 2c.)

1/2 tsp. salt

Let stand 2 hours; drain well.

Blend:

5 oz. cream cheese

6 T. mayonnaise

Add:

drained cucumbers

1/2 T. minced onion

2 tsp. parsley (optional)

Store in the refrigerator. Keeps well for a few days.

Serving suggestions:

-Pair with French Batard, Multigrain Bread, Dill-Onion Bread, Country White Loaves...

-Spread on open face sandwiches, and garnish with a small sprig of parsley.

-Spread between two slices of bread and cut diagonally. Cut off crusts if you want a fancy, tea sandwich.

The Bakery "Forecast"

Bakery "Weather" History

--Monday:
Baked all day
--Tuesday:
Sold 39 loaves plus sweets and granola at the Pelican Rapids farmers' market.
New on the table -- Dill-Onion Pizza Crusts
Maren baked 28 pounds of granola.

Bakery Forecast

--Wednesday:

Production of more granola (by Maren)

Baking of 15 individual Brownie Supreme plus 4 packages of 12 (by Elsa)

Baking of 16 each Blueberry, Cherry-Berry Chocolate, and Cranberry Oat Scones (by Elsa)

--Thursday:

Caramel roll baking

--Friday:

A long day of baking 63 loaves.

The day's specialty bread - Chocolate Pecan Bread

--Saturday:

Sales at the Lakes Area Farmers' Market, Detroit Lakes

--Sunday:

A welcome day of worship and rest

It is a common misconception. Baking does sound like a relaxing, homey occupation. But the reality is, well, far from relaxing.

To give you a little picture into one of my days of baking, this is last Friday's schedule. But wait! This doesn't include the set-up before hand nor the hours of clean-up and packaging after the schedule ends. It also doesn't show the dishes being washed, the restocking of ingredients, the book-keeping being done in every spare moment. Nor does it show the four and sometimes more hands needed to keep it all running smoothly. The schedule looks more like a skeleton than a body filled out with flesh. Oh, well. You can have a look anyway. (The schedule is a bit cryptic, so don't try too hard to understand it all. :)

7:00 Mix Dill #1

7:30 Mix Dill #2

8:00 Mix Dill #3 (4)

8:30 Mix WW

9:00 Mix Cran-Orange #1 (4)
375F

9:10 Form Dill #1 (4 sand, 2 round)

9:30 Mix Cran-Orange #2 (6)

9:40 Form Dill #2 (sand)

10:00 Mix Sourdough
Bake Dill #1 – Top & Bottom

10:10 Form Dill #3 (round)

10:30 Mix French #1
Bake Dill #2 – Bottom

11:00 Mix French #2
Bake Dill #3 – Top & Bottom
Form WW (sand)

11:30

12:00 Mix Multigrain #1
Bake WW – Top
Form Cran-Orange #1 (round)

12:30 Mix Multigrain #2
Pre-form French #1 (batard)
Form Cran-Orange #2 (sand)

12:50 Form French #1 (batard)

1:00 Mix Black Pepper #1
Pre-form French #2 (sand)

1:15 Bake Cran-Orange #1 – Top & Bottom

1:20 Form French #2 (sand)

1:30 Mix Black Pepper #2
No baking – Top & Bottom

1:45 Bake Cran-Orange #2 – Bottom

2:00 No baking – Bottom

2:30 Bake French #1 (Temp Change!) – Top & Bottom
Pre-form Sourdough (2 sand, 4 round)
Form Multigrain #1

3:00 Bake French #2 (Temp Change!) – Top
Form Sourdough (2 sand, 4 round)
Form Multigrain #2

3:15 Bake Multigrain #1 – Bottom

3:30 No baking – Bottom
Form Black Pepper #1

3:45 Bake Multigrain #2 – Top

4:00 No baking – Top
Form Black Pepper #2

4:30 Bake Black Pepper #1 – Bottom

5:00 Bake Black Pepper #2 – Top

5:30 Cinnamon Scones

6:00 Bake Sourdough – Top & Bottom

So there you have it -- the schedule of a baker. Is it worth all the work? Why do I do it? My prayer is that as I use the gifts my Creator has given me, He is glorified. Yes, it is worth it, every one of the fourteen hours per day.