Being dizzy, nauseous, sweaty (or should I say gleaning), and feeling overall unbalanced certainly isn’t ideal — but it’s a short pain for a hopeful future.
There are many reasons to err on the side of bitter pessimism.
My hand is largely the same, my lung has a hole in it, and I have an infection that is not easy to cure (if curable at all).
Yet, I wake up every single day more grateful than ever.
I have a clarity of mind and a sense of peacefulness that is required to heal.
I spend many moments anxious out of my mind, but I spend some at rest — because I must. There’s no other way.
And in those moments, peace creeps in. Like the true ghoul that terrifies me.
Now, what I’ve been up to as of late.
First, I am sitting at a coffee shop on my day off (what?!).
Thursday is the day! From now on, moving forward.
I spent last week doing one of the most amazing things I have ever done — taking a whole grain and milling bread class at my alma mater.
It was so, so fulfilling. It made me wildly excited and wickedly upset I can not operate my own bakery with my own $30,000 New American Stone Mill. Not yet. Soon.
I am so grateful for the opportunity to have taken it. Seriously, I cannot quite put into words how life- changing it was. I am still shocked by the level of expertise and knowledge of the instructors, and by my classmates. I felt out of place, but I know I’ll be right there someday soon.
I also took a gelato class from an amazing woman-owned business in the Mission.
It was very fun, and felt like a mini vacay to Italy.
On my endless list of kitchen gadgets certainly lies a gelato machine. And, obviously a mill. And, obviously a nice set of kitchen knives.
While I have a lot to do, I also have a lot of rest to catch up on. On top of it all, I am fighting a bit of a cold this week. Lovely, innit?
You certainly have to laugh through the pain. A hackey, holey cough will do.
Alas, I’ll go enjoy the sunshine and appreciate the things that make me feel like home.
One, being making random snacking cakes (insert buttery, pine-nut cake). Another is the French meringue. One other is a pork loin roast. Oh, and also strawberry shortcake.
Specific, indeed.
I am also inspired by the game of laminated brioche, and the joys of mango season. Where it will take me, only you’ll know.
Pictures below!
A recipe for the pine nut cake is coming soon.
Take care, take a breath of fresh air for me.
Xoxo,
Lodzia