I Named a Bread!

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.

Semolina Sunshine!

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: