This time last year I was about to lose my marbles. (You can read about it here.) It was a memorable experience, and I vowed not to repeat such idiocy this year. Nope, I wasn’t going to teach an intermediate pastry class, plan a classical pastry class, edit Scrumptious and write 1000 words of Luscious each and every day. Nope – this year I was going to teach an intermediate pastry class, plan a classical pastry class and write a synopsis plus the first thirty pages of Book Three in my hot chef series. Whew! I’m so glad I learned from my mistakes last year…
Actually I did. Well, sort of. It was May before I pulled my head out of my tush last year. It’s only March now, so let’s call it a win.
How did I trick myself into thinking I wasn’t making the same mistake again? I told
myself my classes were my first priority and anything I got done on Book Three was pure gravy…but then I worked obsessively on the synopsis every day before going downtown to teach my night class. I worked on weekends, too. I made tons of progress! Then I got bitchy and exhausted just like last year. My husband said, “No wonder – you are working sixteen hours a day.” (He said it without a smirk, too, God love him.)
Head. Wall. Bang.
Redirect! You know what I’m doing? I’m teaching my students to make beautiful pastries this spring. Because I like my marbles. And I am going to keep them.
How about you? Are you an overachiever seeking to practice balance? A Zen in-the-momentizer with a truth to share? Do you have a secret for staying sane in your busy life? Share it in the comments below, and I’ll put your name in a toque to win a four-inch mini offset spatula, my very favorite baking tool! (Just don’t tell me you make the kids’ school lunches the night before because you will make me feel inferior. I’ll still put your name in the toque, but I might cry a little.) The winner of this international giveaway will be announced on May 14th. Be sure to leave your e-mail address in your comment, separated by spaces to fool the kaspammers. Help me, people. Right now, I have my priorities straight, but a backslide could happen any day…
I leave you with (from top to bottom): cream puffs filled with chocolate mousse and garnished with chocolate fences, cream puffs filled with passion fruit mousse and garnished with candied orange peel, and cream puffs filled with green tea caramel mousse and garnished with caramel doodles. All pastries in this post were student-made! I love my students.