Hi Sweet Friend {{first_name}}

Thank you for being here with me every week. I’m happy I started doing these weekly newsletters.

Closing out the season with something from home felt right. This whole season has been about confidence, intention and baking things that mean something. Kumar is all three of those things in one bite.

The lesson this week’s was why baking takes longer than you think, and Kumar makes that impossible to ignore.

The dough rests. The fried pieces cool completely before the syrup. The syrup boils until crystals form on the sides of the pot. And then you stir until every piece is coated and dry.

Every single step has its own timing. Rush any one of them and the whole bake suffers.

Patience isn’t just a virtue in baking, it’s a technique. And Kumar taught me that again this week.

This week I wrote about the bakes I’m bringing into Year 2. These ones that shaped the season. The ones I’m not leaving behind. Kumar is on that list. So are the groundnut sugar cakes, the donuts, and the cheespaste sandwiches that kicked off the season.

I want to close this season the same way I opened it, honestly.

Year one was about showing up. Showing up when I was unsure. Showing up when the brownies didn’t work. Showing up when I doubted whether anyone was listening.

Year Two is about showing up and actually enjoying it.

Thank you for being here. For reading, for saving, for reaching out. This newsletter is small right now — and that’s ok. The people who are here are the right ones.

See you next season 💕💕🇬🇩

The Bakes I’m Bringing Into Year Two [Read it here]

Grenadian-style Kumar (Kurma) [Get the recipe here]

The new season of baking will be back July 13th. I’ll see you in the Kitchen soon.

Bye 👋🏽

As always, happy bakingggg