Starting early

I think we're finally off our jet-lagged schedule, which means no more going to bed around 9:30 p.m., and no more waking up, bright eyed and bushy tailed at, oh, 5 or 6 a.m. Actually, I was trying to keep that schedule going for as long as possible (without having kids). I've become more of a morning person with age, relishing the quiet of the early hours and the way I feel so productive by 8 a.m. without as much as a word to anyone else. And then on one jet-lagged Friday morning I was in the kitchen kneading bread this man walked in wearing pajamas and glasses and asked, “What on earth is going on in here?” I feel like asking him the same thing. Good old jet lag. Good times.

But, in response to his question, cinnamon raisin swirl bread was what was going on that Friday morning. I had the day off, which made for a nice opportunity to try the recipe from my Best Recipe cookbook. The raisins were my addition, and despite my inclination to pare back the amount of cinnamon (5 tsp!) in the sugared filling, I went for it. No regrets.

It was dense but still tender and delicious, particularly when toasted. It was also the first time I ever saw Joel resist putting peanut butter on toast (some compliments do not require words). It was the main feature of my birthday brunch, accompanied by some mimosas, fluffy eggs and jerky-like bacon (will someone please tell me how to buy bacon?! I always buy the worst kind). Age 29 started off swimmingly.