Pear Charlotte
Thursday and Friday – and now we’re into the complex stuff.
My “action oriented” impatience is starting to wear on my co-students. When chef says “make your pastry cream,” I’m not waiting around for someone else to lead the charge – or crack an egg. Let’s get the ingredients, get the utensils, and make this bad boy! Now that I’m gone, my fellow students can leisurely go about their baking.
Fraisier – Strawberry Cake
Day 2 and it’s all about meringue – Swiss, Italian and two kinds of French. Such girly confections – pale pink dollops just hinting of raspberry. I feel a bit more lady-like just admiring them. Time flies in class – is it really 2 p.m. already? A co-worker noticed there’s a bounce in my step when I arrive at work in the afternoon. My life belongs in some version of this.
I never read the The Secret or The Law of Attraction, but isn’t their motto something like, “Ask and it is given?” So, here I go (again):
Dear Ms. or Mr. Universe,
In case you hadn’t realized, I’m enamored with all things culinary – particularly of the baked kind. I would be overjoyed if you could help me employ my existing skills to secure a new, rewarding, blissful career in the industry.
p.s. And I need to make a lot of money doing it. Dough for dough, in other words.
The manly version – meringue rochers