Such a House Cleaning!

I spent the day yesterday strolling through Old Pastry Manor here, pulling the sheets off the furniture and clearing away the worst of the dust and the cobwebs. I was stunned to see literally thousands of unanswered comments stuffed into one closet. I was immediately overcome with guilt…at least in the few seconds before I batch deleted them all. Because baking is about the future, not the past. At least that’s what grandma always said.

Deep apologies to all those whose questions wound up in the dust pan with the plaster chips and dried mouse droppings. I regret that you waited for me in vain. That said, if you’re still wondering about something, even after five years, just resend your question and I’ll do my best to get a prompt answer to you.

Otherwise I’ve got scads of broken links to repair, which will only happen over time since I have to find and fix them one by one. Point them out as you come across them, everyone, I’ll get a punch list going.

Lastly I’m going to have to relearn my photo uploading, editing, and posting process since all that’s changed in these later versions of WordPress. And oh crikey my camera. It was encrusted with dough, raw egg and pastry cream when I put it down. It’s since had years to cure into a solid, stale, sugary block. Not sure what I’m going to do about that. The shutter release is even glued down by something-or-other. Hmm…

But we’ll leave that for another day. More constructive posting a bit later on.

 

 

22 thoughts on “Such a House Cleaning!”

  2. Wow has it actually been 5 years?

    *Checks dates*

    I am old. That went too quickly.

    Glad to have you back! This blog was one of the best resources I had learning to bake (because having the background for things is really helpful), and I’ve continued using it in all the years between!

    Reply

    1. I know, I could hardly believe it myself. I’d have said three, tops. Nice to hear from you, Shaney!

      More soon!

      Joe

      Reply

  4. I came in looking for a good lemon pound cake recipe, and found not only that, but your return posts!
    I am so glad to see you back, your recipes have been my go-to since I discovered you.

    Stay well!

    Reply

    1. We’re doing great Iliana, thank you for asking. I have two teenage daughters but under the circumstances I’m doing alright! How about you? All well?

      Thanks for the note!

      – Joe

      Reply

  8. So glad you are back! When does the book come out? 🙂 I’m going to need quite a few for gifts.

    Reply

    1. I can’t afford to lose that kind of money, Randy!

      But thank you just the same! 😉

      Jim

      Reply

  9. Joe, the bread flour for croissant dough, is the KA bread flour too high of a gluten content?
    Thank you,
    Anna

    Reply

  10. Hi Joe,
    what a pleasant surprise, you are back.
    Came here to check Ze Flourless and Red Velvet and was very happy to discover new posts.
    Thanks for your generosity to keep the site going for the past 5 years. It is a fountain of knowledge and inspiration for me.
    Best wishes for the Pastry family. Stay safe.

    Reply

    1. Hello Daniela!

      Thank you for checking in! Keeping the blog going wasn’t completely selfless — all my recipes are here! But I’m very glad it’s continued to be a useful place for you. Good luck with the flourless and the Red Velvet. Are you combining the two in some elegant fashion? Do tell…

      And best wishes to you from all the Pastrys!

      – Joe

      Reply

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