Why TheCakeThatBaked.

Jeg kommer fra et helt normalt kedeligt parcelhus kvarter, der hvor alle husene enten er bygget ens eller  har ens mursten. De kvartere hvor naboen har en bil magen til den ens forældre havede, der hvor det er ganske normalt at man lige stikker hovedet gennem hækken. Min gamle vej hedder Fuglevænget, hvor vi boede i nr. 37. Jeg kan huske at vores døre ikke var låst, kan huske at alle ungerne på gade samledes om aftenen for at lege, grine og råbe. Kan huske de varme sommer aftenen hvor himlen stadig var blå efter kl 19.00, og jeg kan huske fuglene sang aftenen ind.

Kan huske helt tilbage da jeg var lille, og min mor stod ganske kliche agtig i vores køkken og bagte. Det var de mest normale ting såsom brød, kage, småkager, og lagekager. Kan huske at hun fik det hele til at se så nemt ud, og at det var "bare" at smide noget mel i en skål og så var den dej slået op. Men efter at være blevet ældre, og mad / bageprogrammer flyder ud af vores tv i lind strøm, har jeg på egen krop erfaret at det ikke "bare" var sådan. Bagning kræver sit, og i bogstaveligt forstand kan det komme til at kræve blod, sved og tåre. 

Jeg er på ingen måde professionel bager, ej heller konditor. Når jeg bager så slapper jeg af, det ser måske ikke sådan ud men det gør jeg. Det at producere noget med ens hænder er dybt undervuderet, og jeg ved det er bedre end nogen form for medicin. Det at kunne skabe et produkt der gør andre mennesker glade, eller når det bagte f.eks. chokoladekagen rammer smagsløgene, sætter en reaktion igang af minder, er da intet andet end et mirakel. Ved selv når jeg laver den chokolade banan roulade min mor altid lavede, så er jeg lige tilbage hjemme i køkkenet i Fuglevænget.

Opstarten af den her blog er ikke for at blive set, eller andet. Det er for dem der synes det er sjovt at bage eller bare kigge på en der prøver. Bloggen bliver min virtuelle bagebog, det bliver her jeg smider opskrifter jeg gerne vil prøve af ind, og også opskrifter der er afprøvet. Der vil komme inspirations billeder og, og billeder af bage processen. Det er lige fra indkøbsliste, ægpiskning til slutprodukt.

Så her den min egen lille private (blog)bageside, inspireret af mit mors ringbind, bagt efter blomsterberg og æltede efter plum. 

(google translate) 

I come from a normal family neighborhood, where all the houses are built either identical or have identical bricks. It was the kind of neighborhood where a neighbor has a car similar to one's parents had, where it is normal that you just stick your head through the hedge. My old road called Fuglevænget where we lived in No 37. I remember that our doors were never locked, remember that all the kids on the street gathered at night to play, laugh and tumble around. I remember the warm summer evenings when the sky was still blue after at 7.00, and I remember the birds singing in the evening.Remember way back when I was little and my mom was quite cliche-like in our kitchen and baking. It was the most normal things she naked such as bread, cake, cookies, rolls and pies. Remember that she got it all to look so easy, and that it she "just" throw some flour in a bowl and that was how dough turned up. But after becoming older, and food / cooking programs flowing out of our TV in steady flow, I have learned on my own body that it is not "just". Baking requires alot, and in the literal sense, it can require blood, sweat and tears.
I am in no way a professional baker, nor pastry chef. When I bake I relaxing, I know it may not look like that but I do. It is to produce something with your hands is deeply overlooked, and I know it's better than any medicine. Being able to create a product that makes other people happy, or when the bake for example chocolate cake affects the taste buds, bring a reaction initiated by the memories are nothing but a miracle. For even when I make the chocolate banana roulade my mom always did, I'm  back home in the kitchen of Fuglevænget.
The initiation of this blog is not to be seen, or otherwise. It is for those who think it's fun to bake or just look at one who tries. The blog is my virtual bake book (blog), it here I throw recipes I'd like to try out in action and also recipes that are already tested. There will be inspirational pictures put on and pictures of the baking process itself. It could be straight from the shopping list, whisking eggs to the final product.
So here is my own little private (blog) baking side, inspired by my mother's ring binders, baked after Blomsterberg and bread by plum.