This summer went by in a blur! Last Friday was my last day working at Mod, and I was kind of sad to go. I had some absolutely amazing coworkers and the work we did was actually super fun (when the deadlines were reasonable). I’m going to miss it there.
In honor of my last day, I decided to make a little something to bring into the office: roasted apricot and basil scones (and sangria).
Because every Friday’s lunch is catered, everyone snacked on the scones for a light breakfast before we all gathered ’round for a massive spread of Mexican food and sangria. My bosses were extraordinarily sweet and even surprised me with champagne, flowers and a card! To say this is one of the best work cultures I’ve been in is an understatement.
Back on the subject of food, though: since I grew up with a Le Cordon Bleu chef as a mother, you’d expect that I’d be a decent cook. You’d be sorely disappointed. A bunch of people can vouch for the horrific vegan dinners I’ve created for them, or all the times I have just happened to create something inedible. However, I do kick butt at baking.
For a whole 10 minutes I worked as a baker on the Central Coast of California (10/10 would recommend Linnaea’s Cafe to anyone in San Luis Obispo), and while there I learned a few secrets that have completely changed the way I baked. I may spill a few here, I may not. We shall see.
For those interested, here’s the recipe I came up with for my last day of work treat: