If you want to see, learn, and experience new things, you absolutely have to be ready to:
- Be Uncomfortable.
- Suck at them.
- Risk Looking Dumb
but most importantly, - Go out and find them.
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Go Find What You Love
lifestyle
Creating An Eye in the Storm- Meditation for the Culinary Professional
The more busy and chaotic daily life is, the more we crave moments of stillness and quiet. However brief they are, in whatever way they come, and no matter how adrenaline-addicted you think you are, everyone needs space to breathe. In the last few posts, I’ve often explained how I craved those moments. With the combination of a toxic workplace and my own anxiety, not feeling like I ever had space to stop and get my bearings took a serious toll on my mental health and made a bad situation worse.
Fortunately, it’s possible to create those moments for ourselves and it’s worth the effort to try. After all, the more stillness and composure you can create for yourself, the more you exude it for other people. Even with my anxiety, learning to meditate has been one of the best things I’ve ever done for myself. If other people I work with ever told me they appreciate my competence, patience, and ability to keep my cool in a crisis, it’s because I learned to slow myself down. You can too.
Details of a Day Off
It’s the start of my weekend. After managing two weddings, wholesale, and retail baking, I am friggin’ exhausted and ready to relax.
That’s why I’m awake at 4:30 AM. I let myself sleep in a bit, and I think what I need first after the last couple weeks is just some quiet time. On my back porch, I’m sitting under our porch light wearing my pajamas and a fuzzy hoodie. My legs are wrapped in a Mexican blanket Em and I got for our last beach trip that still feels warm and smells sandy.
I can hear the traffic on nearby streets, my neighbors air-conditioner, and my fingers clacking on a keyboard. Normally I like having music or a sound generator on when I write to help me focus. Right now though that would spoil all this.
The sun is starting to rise in the East, and the moon is still hanging high in front of me. If I put on shoes and got started soon, I might be able to reach Mount Tabor in time to see the sun come up over Mt. Hood.
I’m glad I live here. I’m glad I’m awake. I’m glad it’s my weekend, and I’m glad it’s quiet for now.
Shadow Work- Doing Your Side Work in the Dark
Therapy has a bit of a misnomer in people’s minds. We tend to go to therapists and psychologists looking for “cures.” That’s how it works with other health fields, right? If I have a toothache and go to the dentist, I expect the dentist to drill, clean, fill, or whatever else is needed so that I no longer have a toothache at the end.
Therapists don’t work like that though. There is no “curing” mental illness. Instead, care and therapy is directed toward pathology- figuring out how and why a person becomes ill- and managing it to make the experience of that illness less disruptive to daily life. Medication and psychopharmacology is one option where the illness is severe enough that the pathology indicates a chemical imbalance in the brain. “Talk therapy,” what most of us think of when it comes to sitting down with a psychologist, is more like giving people the tools they need in order to piece together their own problems.
Therapists act more like a trail guide than a doctor, giving us the tools and advice we need to face our challenges- but we still need to face them ourselves. Carl Jung called two parts of this practice “Light” and “Shadow work-” and just like skipping Leg Day at the gym, you don’t want to skip on the Shadow work.
“Leaving It Better” Can Be Bittersweet- The Complex Feels of Changing Jobs
It was a habit I’d gotten used to every Thursday morning. Thursday is Scone Day.
Every Thursday for the last year, I’d start my day in the bakery by double-checking our inventory and getting started mixing giant batches of scone dough. Sometimes three flavors, but lately just the two best ones. Giant masses of sour-sweet short dough, weighed into mounds, then pressed into discs. No real thinking about it, unless something went wrong- the mix too dry, too wet, not the right yield, or whatever. Otherwise, it was automatic- just like most aspects of the position I’ve worked in for the last two years.
Today I made my last batch of scone dough. Next week, I’ll be moving on to a new job. The staff says it won’t be the same and that they’ll miss me, and I know they’re being kind. I’ve trained the people I’m leaving behind well- they almost function better without me hanging around looking for something to do.
“Looking for something to do.” Once upon a time, the position was grueling. I sweated my bones trying to make production lists, meet the needs of a frantic bakeshop, and train a parade of faces and names to bake. Now, the job is almost… easy. It’s scheduled. Practiced. Thoughtless.
I helped make it that way, and now I’m too tired and stressed to enjoy the easy part anymore.
The Black Hat Baker 