Pro Bono Baker turns 1!

One year ago I published my first post on Pro Bono Baker. While attempting to make naan and searching for recipes, I stumbled across Alberto's site, Il Forno. Never before had I found such a site, but I immediately knew I would enjoy such an endeavor of my own.

I began on Blogger, but soon moved over to Typepad where I have been happily posting from since.

A lot has happened in this past year. When I began I was living with three lovely roommates and the world's greatest dog in Chicago, working at a law firm in a fairly undemanding job, and yearning to do something different. Lo and behold I am now in Tallinn, Estonia (though I will be in St. Petersburg when this is published), traveling from London to Beijing with my boyfriend John. I sure found my change.

I have no idea what my plans will be when I return to Chicago in February. I will be looking for work, a place to live, and I will be trying to decide what to go back to school for. Will it be law school, the San Francisco Baking Institute, or something far away from either. . .? Perhaps I will be able to answer that question by the time this blog's 2nd birthday rolls around, but for now I will leave you simply with the promise to post more after the completion of this long and wonderful journey.

Thank you to everyone who has made me feel at home in this unmatched community of food lovers, to everyone who has commented on my site, to everyone who has quietly passed through its doors, and to all those who will in the future. This is a fun past-time, but even more so when you know others are sharing it with you.

(The photo above was taken at Balthasar in Tallinn, Estonia-- A restaurant devoted to garlic! It was pretty expensive for our dwindling pockets, but we did enjoy some --gasp-- garlic ice cream! It was very good and has reinstilled my desire for my own ice-cream maker. We also tasted some delicous house-infused garlic vodka.)

Comments

[Chef Melissa - CookingDiva]

Gemma, Happy New Year! glad to know you are doing well...About the word verification thing,...it will go away by itself. It has happened to me several times after typepad suffered those big problems. But it went away...Do not worry.
Hugs,
M

[Alice]

Congrats! Looking forward to another great year! :)

[keiko]

Happy blog birthday, Gemma!

[Zarah Maria]

One year and growing! Congrats Gemma!

[Joe]

Congratulations on your first year, Gemma! Here's to many more!

[gemma]

Aww, thanks everyone! It has been a pleasure to get to know you over the last year and I look forward to our future culinary adventures. (and thanks for the information on the word verification Melissa! I hope it goes away soon)

[Pille]

Gemma - I am soooo pleased to hear that you went to my home town:))) I haven't been to Balthazar myself yet, but I've heard good things about it. How long and when were you in Tallinn? I only left on Jan 5th - it would have been great to meet up for a glass of hõõgvein - there are lots of nice cafes in the Old Town..
Happy blog birthday!

[mindy]

Well done lady.
Can't wait to have you home and baking with us soon.

[Justin]

I'm so jealous of your trip across the world. If you do decide to go to culinary school, I highly reccommend you work in a kitchen first... like Patrick is doing. Its not as easy as you may think... not that I don't you wouldn't be able to handle it. I think you would be able to but... still I highly recommend it before dropping $30k or more on school.

and keep updating this blog its great...

J

[Justin]

I'm so jealous of your trip across the world. If you do decide to go to culinary school, I highly reccommend you work in a kitchen first... like Patrick is doing. Its not as easy as you may think... not that I don't think you wouldn't be able to handle it. I think you would be able to but... still I highly recommend it before dropping $30k or more on school.

and keep updating this blog its great...

J

[mzn]

A very happy blogiversary!

Any more details on the garlic ice cream? Sweet? Sharp? Weird?

[J]

hi gemma, happy blog birthday to you! here's to many happy returns...

[John Fitzpatrick]

I'm interested in hearing about the spelt wheat in Lucca. Or any more interesting healthy food from there.

[gemma]

Oh no Pille! I would have enjoyed your company very much, I thought you were in Scotland! Tallinn was wonderful. I wish we could have stayed longer, but one day I hope to return. We didn't sample too much at Balthazar due to the prices, but what we had was excellent. I also enjoyed the Meister Michael Apple themed restaurant. Very good soups for a cold day. Thanks for the kind words!

I am looking very forward to it Mindy, not too long now. We are off the Trans-Manchurian and ending our first day in Beijing. It is a really fantastic city from what I have seen so far.

Hi Justin, great to hear from you. I certainly agree with your sentiments. I think I have decided to pursue finding a job in a bakery when I return to Chicago to see if I am cut out for it. I will let you know what I find. I hope you are well.

Hi mzn, thank you. The garlic ice cream was sweet at the beginning and the taste slowly changed to a fairly pronouced, earthy garlic flavor near the end of the palate. It had a bit of bite to it. Though, I have to admit that I wish they had been a bit more daring and made it even more garlic-y. I will have to try my own.

Thank you J!

Hello John, I have to admit I don't have much knowledge of healthy foods from Lucca, we kept to a pretty indulgent diet in Italy--though I will see what I can find out. Thanks for stopping by.

[Pille]

Hi Gemma, well, I am back in Scotland now. And I should have paid more attention to your travel itinerary on the left - then I would have noticed that you're in Tallinn during the holiday season. Oh well. Next time, hopefully:)

[melissa_cookingdiva]

Gemma, I am so happy because you are having so much fun...Hugs,

M

[gemma]

Hi Pille, I should have paid more attention to your blog too. It is a shame we missed each other! Hopefully we will cross-paths again one day.

Thanks Melissa! I hope you are well too!