I’m sure that many of you have noticed that I haven’t been able to blog much lately. It’s been hard to keep it a secret from you all, BUT I’ve been working on a top secret baking project with my favorite person in the world: Parrish!
This baking project has taken up so much of time – but now, 10 weeks later, I’m so excited to finally share it with you!
Parrish and I started the project 4 weeks before my Vermont trip. In fact, I’m pretty sure that all that baking was a big reason why my race didn’t go as I expected.
While some of the ingredients are too personal to discuss, I can tell you the add-ins I’ve been using lately:
SO MUCH GINGER. Ginger Chews, Crystallized Ginger, Ginger Ale – I’ve tried it all. Unfortunately it doesn’t quite get me the result I want.
Ice Cold Almond Milk. I can’t get enough – I think this will really help the overall project too, it’s so rich with calcium!
Plain Gluten Free Bagels with Cream Cheese
I know it sounds weird to add a baked good to something I’m already baking….but trust me, the bagels are SO important! The past few weeks, the entire project has left me nauseous pretty much all day long, and plain bagels are one of the only ingredients that don’t leave me gagging.
Aside from the nausea, the hardest part about the baking project?
It won’t be fully baked until January 2015!
It’s going to be hard to wait that long….but yesterday Parrish and I were able to take a peek into the oven and it was amazing.
AND it will be so much easier to wait these next 7 months now that you guys are all in the loop!
Baby Ravelli – Coming Soon – January 29th, 2015