5 In the kitchen, I feel like a scientist. transform from student into both chemical engineer and principal investigator. Baking is basically chemistry; Each creation involves a dance of chemistry on a macro and micro scale; I add pour in a bit of extra flour and knead, knowing it will make the dough stronger; strengthen the dough, and I think about ponder the reactions that will caramelize its sugars. Following recipes is fine because it helps me suffices, for it allows me to practice technique. It is winter, so I am making a classic: sugar cookies. I want my cookies to be even, homogenous, so I mix the butter and sugar really well. beat the butter and sugar vigorously. But I get curious. But my curiosity often takes over. I like being creative, so I An enthusiast of using creativity, innovation, and sugar in equal parts, I decide to close the recipe book. I roll the dough into big rectangles and use trigonometry to figure out the measurements. form the dough into large, rectangular sheets and do some trigonometry in my head to determine their measurements. When the cookies come out of Once the cookies emerge from the oven, I put them together into a 3D house arrange them meticulously into a 3D structure using icing as glue. After adding Hershey’s chocolate bar windows and powdered sugar snow, the sugar cookie house is complete and sure to wow at the school holiday bake-off!

6 Not all my experiments work, though. However, not all my experiments turn out this way. I have had failures too, like I chuckle as I recall failed explorations of yore: granulated sugar icing that tasted like sand and sourdough that was so hard I needed a saw to cut it. improperly leavened sourdough that required a saw to slice. But I learn something every time. Successful or not, each hour spent as a scientist provides fun and new knowledge.

7 I have noticed that more people come to club meetings when there are treats. From my experience, I can ascertain that there is a strong, positive correlation between the promise of a baked surprise and club meeting attendance. So after I take cornbread out of Thus, after removing cornbread from the oven, I write “Treats!” on note on the agenda for tomorrow’s Tri-M Music Honor Society meeting: “Treats!”. Then I make a second batch that is vegan, using oil instead of butter and flax instead of eggs. However, my baking is far from over. I find a clean whisk and start on a second batch, although this time, it is vegan. Butter and oil trade places. Eggs give way to their flaxy brethren. The batch is smaller, but I want everyone to feel included.—I know my dietary demographics—but rich in care. Though not fortune cookies, I intend for each sweet to contain a message: Welcome. Join us. I made these for you.