I am not doing too well.

I’ve spent the last two weeks in a fog, kind of just moving through the days. I’ve been a little better today but I can’t shake the feeling that this is only the eye of the storm.

In high school, the best parts of my days in shop (I went to a technical high school and spent my four years in Culinary Arts) were the mornings and afternoons. First thing in the morning, I would come in and fill a little bowl with chocolate chip cookie dough as it was being made by Chef I. He got so used to me snitching cookie dough that at one point he started having a bowl ready for me. (And then Chef Z and later Chef M tried to shut me down, but that’s another post for another day.)

After a day of cooking, we would eat together. If you worked on Faculty Range, in Bake Shop, or in the Dining Room, you got to eat the good stuff (as opposed to being on Cafeteria side, where you made lunch for the whole student body). My favorite thing to eat for lunch was a few slices of bread with butter and a big bowl of sauce. (And to think I stayed a size 3-5 throughout my high school career!)

I haven’t had homemade bread since.

This afternoon, while wandering around on Lifehacker at work, I found a post on making fresh-baked bread quickly and easily. I scribbled down the recipe — 6 cups of water, 3 tablespoons of salt, 3 tablespoons of yeast, and 13 cups of flour — on a Post-It and stuck it in my purse.

As soon as I got home, I set to it.

I split the recipe in half, since the Lifehacker post is for a one- to two-week supply of bread that you ideally bake a loaf every day. I dissolved 1 1/2 tbsp of yeast and 1 1/2 tbsp of salt in 3 cups of hot water (I remembered from Culinary that the hot water makes the difference).

Then I stirred in 6 1/2 cups of flour.

After the dough started to come together, I stripped off my rings and kneaded the dough with my hands. The scent of it was intoxicating.

When it reached the right consistency, I patted it into a neat little ball, scraped dough off of my fingers, and went to the sink to wash my hands. I didn’t get far before the urge to try some of the dough came over me. I pulled a little glob off of my left hand and popped it into my mouth. I knew instantly that I hadn’t fucked up the recipe; it had the perfect bread dough taste, with just the right amount of salt. I scraped as much dough off of my hands as I could and ate it before washing them, it was that good.

Then I put a towel over the bowl the way Noni always did when I watched her make dough and set it to rise.

If all goes well, I’ll have a nice hot slice of homemade bread with butter tomorrow morning before work with Noni, Popi, and Biz Noni. I might even put some grape jelly on it. My mouth just waters thinking about it, and my heart warms just a little bit.

That gaping hole is still there, but with little things like hot fresh bread and cards from my good friends online and off, it is a little less raw.