Did I say all new varieties? Why yes, I did! Last week we offered peanut butter fudge, mocha, fudge walnut, raspberry, mint, m&m, and maple bacon brownies, plus milk-chocolate toll-house bars, shortbread, and lemon bars. This week we have classic unfrosted brownies, gluten-free, German chocolate, double fudge, orange, almond brownies, and white-chocolate-walnut blondies. Shortbread and lemon bars are back by popular demand, and we'll show off our cute birthday brownie cakes -- 6" round and 6" heart brownies with decorations and inscriptions in gift boxes. Oh, and did I mention spice of life? We've got a hot chili brownie that's both delicious and surprising -- can't wait to see what people think!
I don't know what I'd do without variety. I could never stand doing the same thing, day in and day out. When I had jobs with repetitive tasks, like typing up church bulletins, I'd get through that part as fast as possible so I could try something new -- making power-point slide shows for hymn backgrounds, researching what other churches were doing to welcome visitors, anything to keep my mind occupied -- no easy feat.
Cooking can become repetitive awfully quickly. Cleaning up, even faster. I'm already looking forward to handing off the brownie making to Will and the packaging and sales to Katie, and I've only baked and wrapped about 500 brownies so far. So yes, I'm grateful that there's variety, that I can dream up new recipes, that we can offer flexibility and innovation to our repeat customers, like my delightful sister-in-law-in-law, who thinks these treats will work for her trade show door prizes.
Still enjoying the newness of this venture, still holding high hopes for impacting the food waste/hunger dichotomy, and feeling very proud of my kids who are embracing the challenge, hard work, and commitment with enthusiasm.
Hope to see some of you at the market -- on Cornell between Murray and Sunset High School.