Posted at 4:05 pm
I find myself often wishing I had what another person has. I start thinking that they must be doing it the right way, because I want what they have. Truth be told, I don't think there ever is a right way. I think that we are all on different paths, headed in different directions, and no matter how hard I try and emulate another persons choices, it just won turn out the same as it did for them, that it will for me.
All of this is only relative to what your idea of success is. I set my goals high, and I want many things. This week will be about the now. Accepting that I can’t control another persons choice, even if it affects me. The only thing I can control is how I feel right now, and the only choices I get to make, are the ones laid out I front of me. This week I get to choose where and who I’m going to work for. I have the choices, none of which I was expecting or where I was expecting, but all have the possibility to make me happy. As for this morning, making crêpes was the easiest choice. I had leftover vanilla bean ganache from some macarons I made earlier this week, which was excellent because it tasted amazing rolled up in my bundle of joy crêpes.
Posted at 2:11 am
“Always start out with a larger pot than you think you’re going to need”
So maybe I bite off more than I can chew at times, and maybe I have too many ideas swirling around in my head. I’m never going to be happy with myself unless I try to accomplish some of my goals. This weekend I was a proud participant in this years annual Carefor chocolate competition fundraiser. I prepared a bee inspired dessert for 400 people as well as 5 judges. It was beyond stressful, time consuming, and expensive; and although I didn’t win, I wouldn’t have traded the experience for the world. It felt good to be the youngest competitor there preparing something that had to be assembled à la minute. It was also great because although It may not have been the winning dessert, some of the judges thought that it should have been ( not good for my ego). I didn’t have the time to connect with the audience about the meaning behind my dessert, so here’s a little run through of what I created. A lavender infused crème légère with a liquid flour d’oranger honey centre; perched atop a dark chocolate brownie base, which was then enrobed in milk chocolate mousse and finished with a lavender dark chocolate macaron. The dessert was centred around the journey of a bee from a flower, to the making of honey. I wanted to emphasize the importance of bees in sustaining life on the earth.