Exhibit A: Successful high elevation brownies. (Photo: Irene Völlmy)
In spite of these challenges (or maybe partly because of them?), I have rarely been so prolific or creative of a baker as I always was at RMBL. Over the years, our cabin (inevitably good ol’ Forest Queen) has churned out goodies that included: brownies galore, piles of cookies, numerous variations of rhubarb pies, cobblers, and crumbles (thanks to a lovely rhubarb bush just across Happy Valley from us; yes, there is actually a spot called Happy Valley), pineapple upside down cake, lemon bars, focaccia bread, pizza from homemade dough (one time baked with the oven propped as close to shut as possible with a chair because we rolled out the dough on a baking sheet that was too big), and, in one of my more ambitious and glorious moments, even fresh cinnamon rolls from scratch (that was a good day).
Just thinking about it makes me smile (and drool). Yes, combine fieldwork with several girls living together in a cabin in the mountains, maybe with some snow outside and/or a warm fire crackling in the stove, and you have the perfect set up for adventures in baking. Hey, researchers also need the extra calories for the cold, right? Right??
The kitchen of Forest Queen, a.k.a. baking central (Photos: Tina W. Wey):
Wouldn’t you bake a lot too, if you lived here?