Good evening, friends and neighbors.
It was almost a perfect night.
Industry Life
The Bakeshop OST
Good evening, friends and neighbors.
It’s been a while since I’ve made any kind of list- certainly for music.
It’s been a while since I’ve made any kind of list- certainly for music.
Where You Find Them
Good evening, friends and neighbors.
It’s 5:15 in the morning. My alarm just went off, but I was up at 4… and at 2.
It’s 5:15 in the morning. My alarm just went off, but I was up at 4… and at 2.
Since coming home from the wedding, Emily and I decided that for the first few months of 2017, all we wanted in the world was to be boring. No sudden moves. No job changes and hunts. No weddings, no big events, no nothing. For just a few months, all we wanted to do was wake up, go to work, come home, maybe eat out every now and again, and catch our breath after the last year and a half.
Things keep changing though, and the world comes knocking.
“Things change.”
“All things change, and we change with them.”
Since I was a kid, I loved folk stories and legends. One of my favorites was a story about the Magic Ring of Solomon. In short, the famous Biblical king seeks to humble an overly-proud servant of his by giving him an impossible quest: finding a magic ring that will make a happy man sad and a sad man happy. The legendarily wise king is astonished when the servant returns, claiming to have succeeded. The ring is a plain silver band, with the Hebrew for “This too shall pass” engraved on it. Immediately, the king realizes all his riches and success will one day be ashes, but that a man NOT fortunate enough to be king would take the message as a promise of good things to come.
According to the legend, Solomon rewards his servant handsomely, takes the “magic” ring, and it gives him balance and wisdom the rest of his life.
We do not all have magic rings.
We do not all realize how things can-and must- change.
We do not all know that nothing lasts forever.
I promised myself long ago that this blog would not get political- and I plan to keep to that promise. We are in a time of upheaval. There are those who would say we always have been, but don’t really pay attention.
So maybe this blog can be like Solomon’s ring- not everything to everyone, but SOMETHING to everyone, maybe everything to someone.
If nothing else, I offer a counter cliche to “things change.”
“Simple Joys”
I spent the last year or so in what felt like a constant state of flux. I travelled across the country, and set down roots somewhere far from everything I’d known before. I was jobless, job hunting, and hired several times- then fired for the first time in my life- so I officially started my own business, got hired again, and got married.
More than once, I felt burned out.
More than once, I wanted to rip my hair out and scream in frustration.
More than once, I collapsed in a sobbing heap and just wanted to pull the earth over me.
More than once, it really goddamn sucked.
More than once, I felt burned out.
More than once, I wanted to rip my hair out and scream in frustration.
More than once, I collapsed in a sobbing heap and just wanted to pull the earth over me.
More than once, it really goddamn sucked.
Through all of it, the things that kept me together were not great gestures. They often weren’t expensive, or expected, or even “things” at all. Simple joys- by definition- usually aren’t.
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Baking and cooking (though mostly cooking recently, as baking is my job.) The meditative prep and emotional lift of good flavors and smells- and feeding someone else- can’t fail to ground me in some universal truth: that all people eat, and being one who feeds them is a gift. Back at the casino, I told my friend Karen that when life gets really frustrating, I find myself looking forward to going to work because that’s where I know there are things under my control. I remember her chuckling and nodding and saying, “That’s absolutely it… and no one else will ever understand it.”
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Warm Society. As I write this, I am sitting at the bar of the Liquor Store on Belmont in SE Portland. The bartenders and kitchen staff know me here. No one is really bothering or talking to me- and sometimes that’s how I like it. All the better to write. It’s a splendid thing to, every now and then, be wrapped in the ambivalent embrace of the public and carry on my day as a spectator to theirs. Perhaps they feel the same way about mine.
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Books. I read and reread my favorites, the ones that inspire and make me smile. Certain stories wrap me in their lessons and words, reminding me that there is still hope in the world. There are always heroes, and who knows where they will come from- but when I read these books, I feel for a moment that I can be one.
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Exercise. It does more than keep me healthy, it makes me feel ALIVE. It forces my body out of torpor, and so forces my brain to quell whatever it is that’s bothering me for the time being. With the sun on my face, weight in my hands, and sweat pouring, my mind can move in different directions. All of my best ideas come to me when I am exercising- it’s one of the few times I can go completely, perfectly blank.
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Calls from old mentors and friends.
A good book and hot tea on a rainy day.
A smiles from the old lady you helped at the grocery store.
HELPING that lady at the grocery store.
Whatever you feel like are your rocks in the stream, your anchors on reality- they are wherever you find them.
Stay Classy,
Holidoldrum
The bakeshop is quiet as I write this. The cafe has closed early- everyone hustled through their chores, their closing routines- the maddening crush of the morning receding into exhausted bones and weary souls as they grab their coats and slip out into the gray Portland streets (threatening rain, but they always are. You stop paying attention after a while.)
Me? I’m waiting on quiche for the next couple days to finish in the oven. They’re almost there, but not quite. They slosh too much in the middle, where it should be an all-around uniform jiggle- “like a perfectly toned ass,” as Victoria said once. I’ve mentioned before how cooks use weird descriptors and get excited by the strangest things. Emily’s gotten used to hearing it when I’m in the kitchen.
Once the quiche are done, they get cooled, labeled (I’ve got my own system to separate the meat from the vegetarian) and set in the walk-in.
I’ll shut down the cafe, lock up, and make my own way home.
It’s Christmas Eve. I’ll be married in a little under two weeks. In five days, I will work my shift, and then get on a red-eye flight to see New Jersey for the first time in nearly two years.
Why this apathy, then? I want to look at myself in the mirror and say “Dude! 10 days off from work, you’re getting MARRIED, AND you get to go home again! Cheer up!” That’s what I’d like to say to myself- if I could just stop thinking it and then saying, “And then what?”
Cooks tend to think procedurally. Their days are laid out as an order of operations, and they approach much of their lives through the philosophy of mise en place- every day is a dish to be prepared in the right way, on the right timeframe, to be finished completely and well-executed.
Bakers are the same- but often 24 hours in the future. To make sure everything gets the time it needs to finish, bakers will plot out their production schedules days in advance to make sure that when the deadline comes- as always- everything is done completely and well.
The quiche are out of the oven now. Crusts of bronzed gold, filling like the last bits of a sunrise before it’s truly day. They need to cool a bit, otherwise they’ll crack in the walk-in.
I guess the holidays feel like a finish line- the wedding will be in January, the holidays will be a breeze. I don’t feel like I can enjoy them though. I feel I can’t let myself stop and experience them as anything more than another completed task. Am I afraid of something? Running from something? TOWARD something?
One of the crusts sunk in a little bit. It’s fallen back from the lip of the plate.
Not perfect, but useable.
Define Your Limitations- Not The Other Way Around
Good evening, friends and neighbors!
I was standing at the range in the cafe the other day. On Wednesdays, Victoria and I work together, and she tends to have me do the day-to-day production while she does macarons, special orders, and R+D’s new recipes. One of my duties, therefore, is to make the savory galette for morning bake to finish.
The Black Hat Baker 