Jan. 3rd, 2016

madbaker: (charcuterie)
Chapter title in a charcuterie book: "Some Historical Sausages and the Links Between Them."

madbaker: (mammoth garlic)
2015 wasn't bad for us. The small company of which I am a small part-owner made money and continues to grow. I refinanced my student loan at half the rate. Commuting to the Financial District kept working out. I didn't work out anywhere near enough.

The wife and I are still married and still happy to be so. We didn't lose anyone close to us.

I continued making charcuterie. I actually baked quite a bit of bread (and rediscovered some of its joys) upon getting a sourdough starter that worked, and the $4 toast bread recipe ditto. Still making Resolution Recipes on average once per week, >10 years later.

SCA-wise, I didn't teach much at all unless you count going around with samples. I did an okay job as a deputy and will be taking over the main job in June, a prospect I do not really look forward to but is necessary. (I just hope I can do the job for only two years and pass it on in at least as good shape as I receive it.) I opted out of the GSP performance this year; I miss being part of it, but it was the right choice for more than one reason.

In short, life continues apace. Sometimes that pace is faster or more exhausting than I'd like, but that's life, innit?

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