Before I met Tim, bread was simply bread. I grew up in a household of seven ( 2 adults,
5 kids) so our typical bread was the cheap stuff, carmel colored, store brand, “whole
wheat bread”. White Wonder Bread was a
treat at our house. My mom did make
some delicious homemade whole wheat bread, of which we got four loaves once a
week. We ate through most of them as
soon as they came out of the oven. Warm
bread with butter and honey on it. That
is comfort food at its best. And that
was my education on bread: store brand, cheap, barely hold a sandwich together
bread or my mom’s mouthwatering, homemade,
whole wheat bread.
When I got older and started eating out more, I realized
that there was more bread in the world than cheap, squish back into a dough
ball, “whole wheat bread” and my mom’s homemade whole wheat bread. I knew there was a difference and different
bread probably created different tasting sandwiches, but frankly I was too
afraid to try. What if I chose wrong and
then my sandwich wasn’t as good. Now, people
had introduced me to Sourdough, Rye, Pumpernickel and multiple types of rolls,
but those were always special occasions.
I enjoyed them, but would never think of buying those crazy breads on my
own, for myself. I stuck with what I knew.
Then I met Tim. He
opened my eyes to all sorts of new types of food. Then I married Tim and was being asked to
prepare these strange new foods. Food like,
you know, steak. He quickly learned that
if he wanted an “elegant” meal he was going to have to prepare it himself or
get used to my potatoes au gratin, yes as the meal not the side dish.
Then we had our first son, Lee. We decided that I would stay home with him and
become a full-time mom and housewife. Now I had more time to try and learn how to
make some of the dishes Tim preferred. Let’s
just say, I’m still working on it. I can
make a pretty good Lasagna though. Thank
you to his mom’s recipe.
If there is one thing that Tim loves with his meals, it’s a good
bread. I just couldn’t seem to master it
and honestly didn’t really want to. So
he bought a book on making artisan bread.
He read it, thoroughly. He
practiced, endlessly. And now we have great artisan bread, consistently. I’ve learned a few things watching him, but I
still leave it to him. I’m too busy
trying to figure out the difference between a sirloin and rump roast.
If there is one thing I love, it’s working with other people
in the kitchen, or simply working with other people to achieve a common
goal. And that is how Daily Breads was
born. I wanted a reason to work on a
project with Tim. He loves bread and
finds joy in sharing it with others. My
kids get a wide-ranging education on food.
And as a family we learn the joy of serving others using our unique talents.
Everybody wins.
Blissful eating to you all,
Megan
