Pastry Class

After last weeks failures of french bread...and the previous weeks sourdough fiasco, I have decided to move onto something that is tried and true in the kitchen. The thought was to check the oven's ability to remain at a constant temperature since they moved the gas tank and laid new lines on the roof.

The cookies came out of the oven "as normal". I had moved my only rack into the top position for the french bread attempts, so the first cookie batch came out a little crispier than normal, no photos of those ones!! This was the last of the Nestles pre chocolate chips, I have a single bag of hersheys minis left...But we prefer the Nestles.

I have also noticed that my key board is not spacing correctly...Most electronic appliances seem to deteriorate quicky in this humid enviroment..and I have experienced first hand its wonderful effects on french bread crusts....