Capstone Menu and Recipe

So I did my first test for my sun dried tomato bread.  It's interesting because I think when you own something like a recipe it's never going to be done.  I don't think I'll ever be satisfied.  Because it's mine, I can't just say, well that was good and never make it again.  This shows who I am as a baker.  This needs to be good.  It needs to be permanent. 

The menu for my capstone is okay... I think it's harder than I thought it was going to be.  I want it to be simple.  That's part of my mission: small scale.  I want it to be basic, but exciting.  It seems like there's too much to choose from but then I don't really like my choices.  Part of it is that I haven't made everything, which I think has to change.  I want to be excited about each item on my menu and know that I will be selling good product. Naming things is killer.  I don't want to say bread 10 times, so how do I made an item seem different and exciting and something I want to buy. 

Yesterday in class chef told me that I had a natural eye for putting things on a plate.  I was shocked.  It made me feel like I do have potential to actually do this.  I'm not an imposter.  It also made me want to continue more than I ever had before, and it made me want to do photography more than I ever had before. 

What's cooking in my kitchen?  I made this tortellini salad yesterday and Steve made the comment, "You always seem to make the bad stuff in large quantity."  We don't really like strong cheeses like gorgonzola in our house, but I put too much in and it overpowered and bitter.  I made my own tortilla chips for the first time tonight.  They were delicious.  Oh, and when something says tea cake you should take note that it's meant for dipping into tea and will be dry.  I'm not too excited about my dinners this week, but oh well.  And, pretty much all my baking will be for my capstone project in the next little bit.  Although, Steve bought me tart pans for my b-day and I've yet to use them and I think it's about time that I do, so I was thinking something with nuts and ricotta, berries?