Morning light streaming through the stained glass windows in my art studio turned airbnb.
“Fun is the genetic reward for learning.”- William Glasser
I am writing this from the Palm Springs International Film Festival in Palm Springs, California where I am staying in a studio apartment that was once the art studio of a stained glass artist. Every morning, I awaken to light filtering in from huge stained glass panels that line an entire wall of the space. I then spend my day watching films that are the tangible product of creative minds.
It’s the start to the year that I needed - a submersion into the power of creativity and the tangible results of those who have devoted enormous resources to learning and perfecting their craft. So, this week, I want to know….
What is something new that you’d like to learn this year? Your answer might be related to the culinary world, or it might not. No matter. When we open ourselves to new things, it bleeds over into everything. So, fellow creators and food writers, where do you want to stretch your creative tentacles this year?
Mark your calendars for the first FSL Mastermind Meeting for food writers on Substack, which will take place on January 15. The meeting is open to any and all Substack food writers. I will send out an email reminder about the meeting with important information about how to access it next week. The meeting will take place at the following time:
This year, I have, once again, booked myself into Bettys Cookery School in Harrogate, to learn more about Viennoiserie and how to make some of their best loved pastries, such as Vanilla Slices.
I am also thinking of working through some of the many Leiths Cookery School cookbooks that I have, 'Julie & Julia' style. But with so many recipes, it will take years to complete.
I was also toying with the idea of going to the Ballymaloe Cookery School again, in Ireland, but I may buy their book and work through that instead.
Loving these plans Lynn. I love Bettys! Even though I am down in Essex, my friend once ordered me their Fat Rascal Scones to cheer me during a difficult period. They certainly bought a smile to my face!
Loving your ambitions to cook through your Leith books 'Julie & Julia' style. I would love to do something similar! (Or read about you doing it!)
I feel like just the name Fat Rascal Scones would cheer me up. :-) I don't know what kind of scone they are, but I'd like to have one in front of me right now.
Those windows are stunning. Creatively, I'm aiming to write three novels this year, but I'd like to get back into sewing this year - I feel like my hands need to be doing something other than being in flour or tapping a keyboard.
I've signed up for a sewing class as well! I did one last year but haven't learned enough to do anything on my own yet. I'm looking forward to learning a new skill this year 😊
There is so much I would like to learn and I definitely need to manage my expectations!
First up, I want to continue to build my little home bakery so it really takes shape this year. That is an ongoing learning experience for sure! Improving my eclairs so I can offer that to clients is a key goal.
About a year ago, I picked up a 'proper' camera for the first time to take pictures of my baking. I feel like I have improved exponentially in the past year and I would like to take it to the next level this year.
I'm also keen to push my writing, both on Substack and maybe be brave enough to start freelance pitching again.
I love the idea of a little home bakery. Back in the day, I ran a 'Secret Tea Room' in my own home. 12 guests arrived to enjoy my home baking. It was hard work but a lot of fun.
Just do it. Plan your menu, invite a few friends and ask them to bring a guest with them. Ensure you get an rsvp from them. It's amazing how many 'friends' do not reply or tell you they are coming. Learn from the experience and go from there. It's another way of building a following for what you do. You could also sell some extra baked goods or preservers for people to take home. eg jams, chutneys etc.
Running a home bakery is Hard work, with a a capital H, but doable if you are a better planner than I am 😆 I did this during the pandemic (without a dishwasher??) — my menu was enormous and constantly changing with the seasons, what was readily available during difficult times, and what my clients wanted. Being in Midwestern America, I couldn’t get away with anything too crazy, like Donut Fridays, so maybe I shouldn’t have started it off with a flavor like Cardamom Rose…but you’ve gotta push the envelope, right?
It sounds like if you’re making eclairs, you are a much more advanced baker and not in a complete panic like I was. Best of luck to you this year, Shell!
Thank you so much for this great advice. Well done you for running a home bakery during the pandemic, and without a dishwasher!!! Don't know how you managed that!
I am totally with you on the battle between wanting to do loads of cool flavours and products with what is actually feasible as a one woman show/what clients want. I started off with an enormous menu and it is getting smaller and smaller! At least I have this space on my Substack where I get to play with more exciting flavours. Cardamom rose sounds a fabulous flavour!! I will have to try that.
Aw thank you! I appreciate you saying that! ❤️ We'll see how things go!
The list is long and I should probably manage my expectations because I think the biggest thing I will have to learn this year is how to adjust to having a toddler and a baby (due in early February!).
On the creative side I want to stretch my writing muscles more and hopefully get some freelance pitches accepted. I also want to push forward with my cookbook idea. And then there are plenty of cooking and baking techniques I want to explore and/or master!
Congratulations on the coming new baby. Look out for our upcoming Expert Q&A, ( a new series curated by Rachel Ciordas), which may be able to help with your cookbook ideas.
I feel you on the managing expectations Sophie. That juggle between being a mother of two and all the things you want to achieve is a tough one! I still struggle with it.
I have no doubt you will smash it all and excited to hear about all your writing progress!
Managing expectations is something I've never been good at. I always have so many high hopes for everything I'm going to do in a year and they all *seem* so realistic until around March when I realize, yet again, that I'm trying to pack too much in. This was especially true when we had young children at home. I think it's just a part of being a creator - there are always more things we want to create than time to make it happen.
It's reassuring to hear I'm not the only one. I am exactly the same. Particularly as you say, when you have young children at home!
I think you are absolutely right, it's so easy to get excited and want to create so many things! I have to remind myself that if I want to do anything well, I have to focus. It's tough though!
I think you are right there. It can be hard, but I remind myself that by the time they are teenagers, they will be out with their mates or hiding in their rooms and won't want to talk to me! So I have to enjoy it now.
Creatively I’m trying to push on with Substack, and create a cookbook (I’ve been saying this a while). I got given a french cookery book that I’d like to work through. Keen to try some new things in the kitchen.
As mentioned to Sophia, look out for our new series of Expert Q&A, which may help you with your cookbook ideas. As for the French Cookbook, pick one recipe and go from there. Perhaps make it part of your substack publication. I have several Leith's Cookery School cookbooks and am planning on working through them.
I’m on a crusade to conquer my fear of pie crust. I’ve made two so far, from a list of five: my mom’s shortening no-fail pie crust (it did) and a butter-and-shortening crust (flaky as promised but rather meh as far as taste). Onto lard variations now.
This is a really good one! I feel like I have a very specific ideal for pie dough (flaky but not tough, a little tender) and it’s really hard to find it! Any good recipes so far?
For this year, I’d like to learn more about two things:
1) writing a cookbook / cookbook proposal — I am absolutely new to the world of food writing and it seems very intimidating
2) how to teach cooking classes more efficiently — I’m just starting to offer these in-person, I might expand to virtual, and they have gone generally very well, but I always feel like I am hanging on by a thread keeping track of all the tasks and answering questions
If any of you do have done either/both of these things, I am all ears for whatever advice you have to offer!
Writing a cookbook is high on a lot of people's list this year! It's something we should bring up in the Mastermind this week so we can find ways to support each other. I would also love to hear more about your cooking classes and am also curious to find out if anyone else in this group offers them virtually.
This year I really want to perfect laminated pastries so I can make my own pain au chocolat 🍞 🍫 That probably means many more panic attacks when opening the oven to see pastry swimming in a pool if butter or setting off the smoke detectors haha
I can definitely help with that! I haven't got anything out on lamination but here to troubleshoot. I'm a Belgian trained pastry chef so lamination is something I can tell you some things about 🙂🥐.
Speaking of stained glass windows.... It's something I'd like to learn to make! I have memories of my grandmother working on her stained glass window hobby in the breezeway of their house. Two of her windows were installed and though the house is now owned by someone else, they are still there to this day! I'm sad I didn't speak up as a child after she passed away to tell my dad I wanted her tools. Ever since I've wanted to learn the skill too. Now I just need to find somewhere local that teaches it!
This year, I have, once again, booked myself into Bettys Cookery School in Harrogate, to learn more about Viennoiserie and how to make some of their best loved pastries, such as Vanilla Slices.
I am also thinking of working through some of the many Leiths Cookery School cookbooks that I have, 'Julie & Julia' style. But with so many recipes, it will take years to complete.
I was also toying with the idea of going to the Ballymaloe Cookery School again, in Ireland, but I may buy their book and work through that instead.
What a fun year! If I lived close to you, I'd be at your house every day to taste test.
Loving these plans Lynn. I love Bettys! Even though I am down in Essex, my friend once ordered me their Fat Rascal Scones to cheer me during a difficult period. They certainly bought a smile to my face!
Loving your ambitions to cook through your Leith books 'Julie & Julia' style. I would love to do something similar! (Or read about you doing it!)
I feel like just the name Fat Rascal Scones would cheer me up. :-) I don't know what kind of scone they are, but I'd like to have one in front of me right now.
Those windows are stunning. Creatively, I'm aiming to write three novels this year, but I'd like to get back into sewing this year - I feel like my hands need to be doing something other than being in flour or tapping a keyboard.
Three novels!!! That's incredible! 👏👏👏
Three novels are impressive. Are they of any particular genre?
I've signed up for a sewing class as well! I did one last year but haven't learned enough to do anything on my own yet. I'm looking forward to learning a new skill this year 😊
There is so much I would like to learn and I definitely need to manage my expectations!
First up, I want to continue to build my little home bakery so it really takes shape this year. That is an ongoing learning experience for sure! Improving my eclairs so I can offer that to clients is a key goal.
About a year ago, I picked up a 'proper' camera for the first time to take pictures of my baking. I feel like I have improved exponentially in the past year and I would like to take it to the next level this year.
I'm also keen to push my writing, both on Substack and maybe be brave enough to start freelance pitching again.
I love the idea of a little home bakery. Back in the day, I ran a 'Secret Tea Room' in my own home. 12 guests arrived to enjoy my home baking. It was hard work but a lot of fun.
I love this!! I bet your guests had a wonderful time with spectacular treats! I would love to do a little tea room or pop up shop.
Just do it. Plan your menu, invite a few friends and ask them to bring a guest with them. Ensure you get an rsvp from them. It's amazing how many 'friends' do not reply or tell you they are coming. Learn from the experience and go from there. It's another way of building a following for what you do. You could also sell some extra baked goods or preservers for people to take home. eg jams, chutneys etc.
Thank you Lynn, this is great advice! ☺️
Running a home bakery is Hard work, with a a capital H, but doable if you are a better planner than I am 😆 I did this during the pandemic (without a dishwasher??) — my menu was enormous and constantly changing with the seasons, what was readily available during difficult times, and what my clients wanted. Being in Midwestern America, I couldn’t get away with anything too crazy, like Donut Fridays, so maybe I shouldn’t have started it off with a flavor like Cardamom Rose…but you’ve gotta push the envelope, right?
It sounds like if you’re making eclairs, you are a much more advanced baker and not in a complete panic like I was. Best of luck to you this year, Shell!
Thank you so much for this great advice. Well done you for running a home bakery during the pandemic, and without a dishwasher!!! Don't know how you managed that!
I am totally with you on the battle between wanting to do loads of cool flavours and products with what is actually feasible as a one woman show/what clients want. I started off with an enormous menu and it is getting smaller and smaller! At least I have this space on my Substack where I get to play with more exciting flavours. Cardamom rose sounds a fabulous flavour!! I will have to try that.
Aw thank you! I appreciate you saying that! ❤️ We'll see how things go!
The list is long and I should probably manage my expectations because I think the biggest thing I will have to learn this year is how to adjust to having a toddler and a baby (due in early February!).
On the creative side I want to stretch my writing muscles more and hopefully get some freelance pitches accepted. I also want to push forward with my cookbook idea. And then there are plenty of cooking and baking techniques I want to explore and/or master!
Congratulations on the coming new baby. Look out for our upcoming Expert Q&A, ( a new series curated by Rachel Ciordas), which may be able to help with your cookbook ideas.
Thank you Lynn! The idea is there, the proposal is in draft form and now I just need to find an agent!
I feel you on the managing expectations Sophie. That juggle between being a mother of two and all the things you want to achieve is a tough one! I still struggle with it.
I have no doubt you will smash it all and excited to hear about all your writing progress!
Managing expectations is something I've never been good at. I always have so many high hopes for everything I'm going to do in a year and they all *seem* so realistic until around March when I realize, yet again, that I'm trying to pack too much in. This was especially true when we had young children at home. I think it's just a part of being a creator - there are always more things we want to create than time to make it happen.
It's reassuring to hear I'm not the only one. I am exactly the same. Particularly as you say, when you have young children at home!
I think you are absolutely right, it's so easy to get excited and want to create so many things! I have to remind myself that if I want to do anything well, I have to focus. It's tough though!
I suspect that struggle never really goes away! Or at least it doesn't until the kids are much older.
And thank you! I'm excited about 2025 and everything it might have in store for all of us!
I think you are right there. It can be hard, but I remind myself that by the time they are teenagers, they will be out with their mates or hiding in their rooms and won't want to talk to me! So I have to enjoy it now.
And here's to exciting things in 2025!
Creatively I’m trying to push on with Substack, and create a cookbook (I’ve been saying this a while). I got given a french cookery book that I’d like to work through. Keen to try some new things in the kitchen.
As mentioned to Sophia, look out for our new series of Expert Q&A, which may help you with your cookbook ideas. As for the French Cookbook, pick one recipe and go from there. Perhaps make it part of your substack publication. I have several Leith's Cookery School cookbooks and am planning on working through them.
I’m on a crusade to conquer my fear of pie crust. I’ve made two so far, from a list of five: my mom’s shortening no-fail pie crust (it did) and a butter-and-shortening crust (flaky as promised but rather meh as far as taste). Onto lard variations now.
Lard and butter combo is the recipe combination that I swear by!
This is a really good one! I feel like I have a very specific ideal for pie dough (flaky but not tough, a little tender) and it’s really hard to find it! Any good recipes so far?
I’ll be updating my quest in a future newsletter!
I'm looking forward to reading that issue!
For this year, I’d like to learn more about two things:
1) writing a cookbook / cookbook proposal — I am absolutely new to the world of food writing and it seems very intimidating
2) how to teach cooking classes more efficiently — I’m just starting to offer these in-person, I might expand to virtual, and they have gone generally very well, but I always feel like I am hanging on by a thread keeping track of all the tasks and answering questions
If any of you do have done either/both of these things, I am all ears for whatever advice you have to offer!
Writing a cookbook is high on a lot of people's list this year! It's something we should bring up in the Mastermind this week so we can find ways to support each other. I would also love to hear more about your cooking classes and am also curious to find out if anyone else in this group offers them virtually.
This year I really want to perfect laminated pastries so I can make my own pain au chocolat 🍞 🍫 That probably means many more panic attacks when opening the oven to see pastry swimming in a pool if butter or setting off the smoke detectors haha
I can definitely help with that! I haven't got anything out on lamination but here to troubleshoot. I'm a Belgian trained pastry chef so lamination is something I can tell you some things about 🙂🥐.
Thank you, I may take you up on that depending how my second attempt goes 😊
Good luck!
I would very much like to come taste test every single version. :-)
Speaking of stained glass windows.... It's something I'd like to learn to make! I have memories of my grandmother working on her stained glass window hobby in the breezeway of their house. Two of her windows were installed and though the house is now owned by someone else, they are still there to this day! I'm sad I didn't speak up as a child after she passed away to tell my dad I wanted her tools. Ever since I've wanted to learn the skill too. Now I just need to find somewhere local that teaches it!
I have also always wanted to learn how to make stained glass. It looks like great fun! I hope you go for it this year!
Pottery!! It’s been on my list for over 10 years. Maybe this is the year?!?
I have also always wanted to try my hand at pottery! I hope you go for it this year and share the adventure with us!
Thank you; I’ll keep you posted!