Yeah... slacker: been there, didn't work out so well. x)
And I guess you're right--passion for all things baking will hopefully stick with me through my two and one-fourths-year journey. Actually, thinking about it, that isn't too long! :D
Thank you, lovely. You definitely made me take a look at the brighter side of things, which I regretfully don't do very often. ♥
Yep! That's the difference between a VoTech h.s. and a regular h.s. You're learning a trade so that, if you choose to not go to college right after graduating high school, you have career options. I never saw myself as big college material, but I'm not sure how well I'd do in the baking industry. I guess I'll find out. x)
And alas, my relaxation plans were shot for today. My dad's having a bit (more) trouble with my step-mother, so I had to suffer through some retail therapy. Ah well, I got stuff out of it, I can't complain.
Thanks for commenting, Sara-love! (: It means a lot to know I'm not just complaining to thin air, y'know? ♥
Oh man, I feel you so much about the "going-back-to-school" thing. When you're on vacation you think that's what life is all about, but you know, I guess routine is there to make you enjoy more the happy moments (so weird, I was reading about it just ten minutes ago in my Literature book).
Anyways, good luck and don't worry, it's ending soon and then you'll be able to do what you love :D
my good friend here is a trained baker, went to school at johnson & wales. she has worked in professional bakeries.... and now she is preparing her own line of vegan baked goods to sell at local farmer's markets. she LOVES it, because she has her own say in what she makes and how much of it she can do. she loves experimenting with recipes, and tweaking them... i asked her a few minutes ago if she had ever found it boring or monotonous, and she said no
( ... )
oh, and the biggest machine i used was the professional Hobart mixer. not too big - able to hold dough for 12 loaves of bread comfortably though :) i think you will only run across the massive machines if you work for the Wonder Bread factory or something :)
I think it's just the whole getting-into-the-flow-of-things blues, because I had fun decorating butter cookies and biscotti today. (: Plus, I think it would really help if I was given a crash course on where everything is, how everything works, standard procedures in the bakery, etc. Because I was just tossed in near the end of the year, with a class with more experience. I always feel like I'm slowing whoever I'm working with down. But I try. x)
Of salted peanuts: It probably would've worked--I've enjoyed salted caramels before (they were AHH-MAZING)--but the cookie, I think, was the issue. And I think if the peanuts were kind of... lightly crushed and sprinkled more uniformly over the top of the cookie itself, it would've been better.
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And I guess you're right--passion for all things baking will hopefully stick with me through my two and one-fourths-year journey. Actually, thinking about it, that isn't too long! :D
Thank you, lovely. You definitely made me take a look at the brighter side of things, which I regretfully don't do very often. ♥
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Oh, this day screams Ben and Jerry's/Friends marathon therapy. It just does.
I approve of your coping technique. Say hi to Chandler for me!
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And alas, my relaxation plans were shot for today. My dad's having a bit (more) trouble with my step-mother, so I had to suffer through some retail therapy. Ah well, I got stuff out of it, I can't complain.
Thanks for commenting, Sara-love! (: It means a lot to know I'm not just complaining to thin air, y'know? ♥
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It means a lot to know I'm not just complaining to thin air, y'know? ♥
You never are. I read everything, but don't always have time to comment :( If you ever need me though, just message me or e-mail me!
♥
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By the way, how's your D&D story coming along? Anything I could help you out with?
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Anyways, good luck and don't worry, it's ending soon and then you'll be able to do what you love :D
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It got a little better today, so YAY. (: And true--only a couple more months...!
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Plus, I think it would really help if I was given a crash course on where everything is, how everything works, standard procedures in the bakery, etc. Because I was just tossed in near the end of the year, with a class with more experience. I always feel like I'm slowing whoever I'm working with down. But I try. x)
Of salted peanuts: It probably would've worked--I've enjoyed salted caramels before (they were AHH-MAZING)--but the cookie, I think, was the issue. And I think if the peanuts were kind of... lightly crushed and sprinkled more uniformly over the top of the cookie itself, it would've been better.
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