We’re continuing our series of updates from staff members since they began working from home last spring. This month, we’re featuring Development Officer Michelle Johnson.
Like a lot of people, I really leaned into cooking and baking over the summer. Kale pesto, tomatillo salsa and slow-roasted, slouchy tomatoes helped get us through the bounty of our weekly CSA. I had to put my sourdough baking on pause over the summer — I didn’t want to stress my air conditioning — but sourdough discard makes a great pizza dough that freezes well, so we didn’t mind. And earlier this month, I hit a baking milestone: I made croissants from scratch!
My husband and I have spent more of this year outside than we usually do, starting in February with a trip to Utah. We spent four days hiking around Zion National Park, Bryce Canyon National Park and Coral Pink Sand Dunes State Park. Since March, our outdoor time has included extra dog walks, trips to the Arb, some camping trips and a newfound love of biking. An early morning loop on the Capital City Trail was a weekly staple from May through August, and we’re planning to train for the Door County Century next year.
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