Here's the truth of this person's 80-plus life. Till a couple of years ago, days were full of busyness, yarn, and numerous ideas--many of them world-saving. Possibly all that took its toll. Not doing much lately.
Bread and the fascination with its variety gets my attention now. Mostly sourdough loaves. Past six months, my oven released one new recipe after another. Neighbors in my retirement community here in Portland were gracious about receiving a slice or more.
Then a new possibility. Cooking with the New York Times made me (and many, many others) an offer I could not refuse. I could apply to be "an early adopter" on the beta edition of their site. Quite puffed up with the thought that though aged, I understood the concept. I could comment on their recipes! Quite an opportunity for an opinionated old person.
Application accepted, my first effort was to look through our file of "saved recipes," find them on the Times site, write changes Ron or I had made, give one to five stars. As I was about to make my next loaf, thought to check out the "more that 17,000+ recipes." Many cakes, fewer breads, but one got my attention: Whole-Wheat Quinoa Bread. Uses dry yeast overnight sponge, is not sourdough.
While loaves were cooling our son called from New York with granddaughter Roxie on Facetime. Showed them the bread, "I'd like a slice," Nick said. An idea, a bit impractical. Why not mail the small loaf? Went online, found good advice at The Kitchn blog for wrapping and sending homemade bread.
Ron had a great interaction the next day at the P.O. with a Vietnamese post lady behind the counter. Worried about finding a reasonably-priced mailer, her no-nonsense reply, "No problem." She jammed the bread into a standard, large, white mailing envelope, reassured him "Your granddaughter will love it!" He thought it might arrive in crumbs. But no, the P.O. lady knew best. The following day our son emailed this darling picture. And Roxie did, indeed, love it.