There are a lot of things about the baking business that I miss. One of them is the ability (when you work on your own) to start a baking project and see it through from start to finish.
Since we returned from the USA in late October, I have been baking several times a week. Yesterday, I made a small batch of rugelach.
Yesterday afternoon, while ruggles were baking, I started a Danish pastry dough, using one of the less demanding recipes.
And now I have the satisfaction of taking these beauties out of the oven. I made Cream Cheese with Cheddar and Dried Cranberry Snails, Lekvar (prune) Pockets, and from the scraps of dough, a few Cinnamon-Walnut Clothespins.