Waffling

It's so frustrating. The commercial space in this town is rediculously overpriced, run down or in a really bad area(for our budget, that is). This shouldn't deter us, but it does. The sucky thing is, is that Big Pappy is a very successful businessman and he won't mentor us in any way other than financially. Even that he begrudgingly does with a snort and a huff. The building is currently inhabited by a glassblower/lampworker. It's a complete mess and the owner won't stick anything into the space or structure as it is scheduled to be torn down within the next five or so years.

We figure this will just give us more time to plan, figure and bakie, bakie, bakie. I would love to track down the elusive crusty baguette. Does a perfect wheat-free version exist? What you wouldn't know is that a good old baguette consists of maybe four ingredients. Making it gluten free could mean it takes twenty! Texture is everything. So many people try their hand at gluten free baking and end up with a dense mass of spongey goo that goes directly into the garbage. It's the kind of substance you could seal cracks with or use as filler to fix the holes in a wall and completely flavorless. Or it could be bone dry, crumbling in your hand at the slightest pressure and tasting bitter because it was made with too much of one kind of flour.

Back to the drawing board we go. Cocktail time.