But that funk was tucked on a kitchen shelf high out of reach the other night when my friend Karen and I headed to The Institute of Culinary Education. We were there for the New Orleans Desserts class taught by Chef David Guas, author of DamGoodSweet -- a damgood cookbook/memoir.
I floated home on a confectionery cloud nine, with visions of a future as a pâtissier dancing through my head (and caramel in my hair). My elevated glucose levels had me barking out my new plans to Mike. I was like a sugar-fueled human machine gun: “IthinkIshouldgotoculinaryschoolandlearnhowtoreallyreallybakeandIcouldworkataninnoropenaninnorsomething…”
He’s a lovely man who supports my (many) whims and flights of fancy. But he gently reminded me that working as a baker would not always be sugar-coated fun; it would be a lot of hard work and long hours. And that financially it’s probably not a very sound decision right now, what with fairly major house renovation plans on the to-do list for the year.
And that reality check from the voice of reason annoyed the you-know-what out of me.