Have Your Cake & Eat It Too
It’s been all sugar flowers and wedding cakes the past few weeks. Hours and hours…and hours, of forming thin paste into delicate petals, covering cakes and decorating them as though they might one day feed a happy couple and their party guests.
It may come as a surprise to my family, because it comes as a surprise to me, but I seem to have a lot of patience. I know…I drive too fast, I talk too fast, I jump from subject to subject like they’re all on fire but I can sit in front of a cake for 12 hours with a pair of tweezers and a .0 piping tip and patiently bring it to life. I love it.
That said, whether or not I will choose to do this as a career is debatable. It seems I’ve fallen for every aspect of the baking and pastry industry and we still have our chocolate class coming up. The tough part will be choosing which of these areas I’ll attempt to master first.
In the meantime, I’ll enjoy the peep show for each of these specialties and try not to lick my fingers. Licking your fingers is frowned upon.
Photo & Cake by Maggie Murphy
The Absentee Blogger
I think about it everyday; my not blogging. I think about it every time I make dinner, pick fruit and pull dirt caked vegetables from the earth; every time I take a nap, open a book, go for a bike ride. I imagine it’s the same feeling people get when their dogs sit at the door and stare at them, willing them to go for a walk. I see you looking at me. I see you see me.
It’s fair to say I reached a point this summer where I realized I know very little. This has happened more than a few times in the past and it’s a good thing. It’s a reminder that there is a great deal to learn and it’s best if I open up to it.
So that’s where I’ve been; in an open field, filled with hay bales full of information. I’m going to eat all of that hay.
I’ll take you for a walk soon, after I’ve digested some hay.
Photo by Maggie Murphy