Work-life boundaries

I find myself unsure of the sharing etiquette in this weekly kitchen confessional. I like the casual intimacy of writing off the cuff, and think, from your comments, that you like it too, but sometimes I don't know where to draw the line between the bread business and my life. Part of the problem is that in reality, in my day to day, there is no line. The baking is business, obviously, but when the kitchen swallows whole days from waking to sleep, or I bike through town for the pleasure of riding and to scout out fruit trees, or spend a day gleaning and processing fruit to keep me and my pastries through the winter, or pick up an odd job to make up for the bakery's financial shortcomings, or barter at the farmers market for my week's groceries, or work in the garden which feeds me and grows the herbs for my baking, where does the business stop and my personal life begin? How do I choose which parts to share? And why does it feel right to share here moments of joy, inspiration, wonder for the world, but to write worry or sadness feels over-intimate and maudlin?
Ah well. I've been sad this week. You don't need to share my gray mood. More interesting, I have a bread experiment for you! It's a rye bread, in the style of the vollkornbrot and spiced cider rye I've made in the past, but this one is hydrated withChuckanut Brewery's sturdy stout, and along with the sweetness of the usual sprouted rye, has the warmth of toasted farro. I'll have it out for sampling at the market. If I get there in time. I'm late again! Time to grab my rain gear and thermos of tea and go pack the trailer.
See you soon!