Every girl has dreams.
I had dreams, years ago, of making it big as a writer.
But alas, despite some success with my writing, I’m not exactly well known (well actually known at all) to the editors of the New Yorker.
But I named a bread!
For real and true.
My son-in-law, the brilliant baker, creates new styles of bread.
He recently sent out a call:
“We’re going to make a new whole grain bread next month with semolina flour, millet, and sesame seeds. It will be topped with a thorough crust of sesame seeds. I need a good name!”
The email went on: “FYI, semolina is made from durum, which is a sub-variety of wheat that is typically used in pasta. It has a nuttier flavor than normal wheat, a lot of protein, and is very sturdy.”
That all sounded complicated to me.
I really don’t get wheat and how it magically turns into bread, but I do know that Mrs. Sun assists grandly by shining down on those amber waves of grain.
I submitted the name to the Editor of the Bread.
The next thing I knew, there it was, labeling the delicious loaves themselves:
They say every good blog post needs a takeaway.
And so here’s mine for today.
Nope, I didn’t make a lot of dough with my writing.
But I’m lucky enough to have a son-in-law who makes a lot of dough, delicious dough.
And I’m lucky enough, in mid-life, to have new avenues for creativity such as blogging and bread naming.
I bet you, too, have opportunities you never thought you’d have, in places you would least expect them.
Let the sun shine on us!
The Bakery: The next time you’re in Charlottesville, Virginia, stop in to the bakery, Great Harvest Bread Company. Try some samples from the Bread Board:
And meet the Baker, Matt Monson, and his wife: