sabbatical, canning, and baking

I've noticed a interesting trend in both 1L's fun summer activities and mine. She has started canning like there's no tomorrow, experimenting with canning soups, sauces, and other kinds of jams. I seem to have started to feel the need to bake.

I've always kind of liked baking, although been too lazy to do it. Maybe now when my options are get cracking on work or bake, baking has started to seem especially appealing. But, in the past several weeks, I've made:
-banana bread (which, sadly turned into soup - either through a bad recipe or through failed experimentation with the convection setting on the oven)
-banana bread (different recipe, and regular oven setting)
-chocolate chip walnut cookies
-chocolate chip cashew cookies
-lemon squares
-white bread
-French bread

The bread is turning out to be fun to make, and actually conducive to work, since lots of what it needs to do it doesn't need me standing over it hovering to do. (I think bread may rise best when it's unwatched - much like water boiling best when no one's there to see it.) And, since I believe 1L is coming to Boston with cans of jams and soups and sauces, and planning on making more, it seems like bread baking isn't a bad thing for me to do. After all, what goes better with jam than bread?

I wonder if we can include these in our "what I did on my sabbatical" reports?