Big News

Four score and seven years ago (or so it feels), I rambled here about various things that have now been forgotten. Since then both the leaves and the temperatures have dropped, and some may have wondered if I had dropped from the face of the earth. This is not the case. Things have been more than a little crazy, and we have quite an amount of catching up to do. Though there are topics and tirades aplenty, I'll keep this short and sweet.

For starters the school and it's internship program is finished. The last project to be handed in at the college was a large workbook that I was to complete during the 16 weeks of interning. In addition to tracking weekly hours, I was to write down two recipes, print and add four photos and journal two full pages of thoughts from each week of the program. Of course I waited until the night before it was due to really do much work on it. In the end I printed out and added the pictures, wrote in half of the total recipes and submitted zero pages of journal. For someone who rambles so freely here, I wasn't inclined to write there. I dropped off the book weeks ago and haven't heard from the school, so I've no idea how much my grade suffered or if I will even pass to complete the overall pastry arts program. Since the official graduation isn't until February and considering the school's stellar track record of great communication, it may be awhile before I know something. But I'm keeping this short and sweet. Moving on...



Having completed the required hours and then some of interning, I had to say goodbye to the fine folks at the cake shop. They were awesome to work with, and I miss them, their quick wit and the opportunity to learn from them. As much as I would have enjoyed staying there and partying with them, it just wasn't an option, because I needed to move on to the next phase of life.

It's this next phase of life that brought me back to blogging - because this next phase of life is somewhat newsworthy. It's kinda big. Okay, it's really big, and I'm more than a little excited about it. I've been wanting to share, but ducks needed to be put in a row, and though they're still not perfectly aligned, I'm prepared to spill the beans. Exactly sixteen months after receiving the life changing news that my wonderful office job would be no more, I'm ready to share some news of my own: I'm opening a custom cake shop & bakery!

As to be expected, there is so much going on right now! Well, not right this minute since it's 2:45 in the morning, but you get the idea. The lease has been signed, but that was the easiest part. We're in the middle of a remodel and working with the city and health department to make sure everything will be acceptable when the inspectors come back. On top of that there are so many other details to be figured out. Everything. From menu items, prices and packaging to paint colors, equipment and flooring, there is much to do. Thankfully I've been blessed with a great group of gifted friends who believe in helping others. One is a graphics rock star (notice the new colors?) and another practically has a Home Depot in his garage.

The shop is/will be located in Sand Springs at 1 W. 41st Street, Suite B. For those familiar with the area, we're between what was once Lee's Hamburgers and the Coney Island around the corner. The name of the shop is The Frosted Bowl (Have I ever talked about frosted bowls on here?), and the website is www.thefrostedbowl.com. The plan is to be open Tuesday - Saturday beginning at some point in January. During the Tuesday - Friday hours, we will offer cookies, muffins, cinnamon rolls, croissants, cupcakes, etc. Saturday will be for the pick up of pre-ordered items only. If things go as planned we'll also be accepting orders for holiday trays before Christmas.

There are 'before' pictures of the shop and pictures of the progress to be shared, but those can wait until next time. For tonight I really just wanted to let the cat out of the bag and let you know that I'm taking the plunge and diving in.



Happy Grubbing!