Wow, after I posted about opening the baking studio last week, you guys wrote such amazing words of encouragement here and also on FB~ The response has been so positive and uplifting, I’m now even more pumped and excited for things to get going! :) I’m sure you guys are curious as to how the studio will look in the end~ we are too! Actually, the interior will probably be as simple as possible, due to the fact that interior design fees cost an arm and a leg. We have to keep everything within a strict budget but we’ll do our best to make it attractive, while also focusing on the functionality of the space and abiding by all laws, building codes, and food regulations, etc. I’ve learned so much about the Korean food laws and it’s a lot more complicated than I ever thought. We’ve been working through a ton of paperwork to get various business licenses (there are so many different types) and make the whole thing legit. And I still don’t know exactly all the details of the process, but we’re figuring it out as we go along. And I feel incredibly lucky to have some amazing business-savvy people around me to help and give advice. As someone with basic casual Korean fluency, my ability to engage in Korean business-talk and legalese is next to none. I honestly couldn’t do anything without their help.
So needless to say, things have been quite busy with all the preparations for the studio, and also baking~ and now you guys know why blogging has been less frequent. I truly hope that this is the start of a new era, both for the bakeshop and also for this blog.
And now onto some random eats:
I’ve been making smoothies every morning for breakfast because the muggy heat is so icky, right from the start of the day. My smoothies usually have the same basic ingredients: one frozen banana, about 1/2 cup of soy or almond milk, 1 Tbs ground flax seed or chia seed, tons of ice, and maybe a pinch of xanthan gum to thicken it up. Then the variable is usually something like wheat grass powder, berries or cherries, which gets blended with the rest. And then I always top it with crunchy raw cacao nibs, nuts, and maybe some more fruit, for texture.
I got all these fresh, homegrown, organic veggies from the ladies at Botton. Gnoa’s mom grows everything in her backyard! Everything from romaine, chicory, kaetnip leaves, celery, cilantro, basil, and tons more. It’s so impressive~ I was feasting on these greens all week long.
Ew. sweating at my gym. When there’s a lot on my mind (which is the case these days), that’s when I need to make physical activity a real priority because it keeps me sane. I’m still dealing with shin splints because I keep running which delays the recovery and aggravates the pain, but I have reduced my distance and time considerably…..
From all the previous smoothie and salad photos, you guys probably think I eat super healthy all the time… but I also eat more than my fair share of sweets. I guess that can only be expected when you bake for a living. Since it’s cherry season, I made some chocolate cherry-cream cupcakes for next month’s Bakery Magazine issue.
Raspberry cake for TaiLor Coffee~~ I’ve been on a big raspberry kick lately. There are farmers selling boxes of them for 8,000 won in my neighborhood~ It’s definitely more expensive than other fruits, but I love raspberries and the season for them is so short, so I figure I should enjoy as much of them as I can now, before they disappear again.
Here’s something totally random. I saw this American guy on the subway wearing Vibram FiveFinger shoes. I asked him about them because I’ve always been curious…. and he said they’re the best shoes he’s ever owned. And then all these ajumas sitting infront of him started asking about his cool shoes and he just started talking with them in this perfect Korean! O.o. wow. I’m always so impressed when a foreigner can speak fluent Korean- better than me, an actual Korean.
Well that about wraps things up for this post. It’s Monday morning and it’s time to get moving…. let’s make this week awesome.