It’s the frigging coldest night of the year here in Piney Point – but nothing compared to New England or the Upper Midwest. Nightly, my dreams take me back to a sultry Ibiza (and happily, I am young and speak the language). Cabin fever is at its peak – I forced myself outside today just to get some sun.
At whim I decided to stop working for a day (to maintain sanity) and do a second attempt at home-baked Sheboygan Hard Rolls. No local Sheboyanite would ever consider it – why would they when they are readily available fresh most of the week?
But here I am perfecting the perfect hamburger (sort of as a backup if there is no global market for my CFRP chairs). Really – I have a nearly complete pitch deck for the perfect fast food joint (and it’s healthy).
Hard Roll Verdict: taste and crusty texture come close, but they are just too “doughy” inside – not enough rise. Perhaps not having 75 years’ experience, and a hearth oven may be a factor.
