Why Does The Baker Go To Work? He Kneads The Dough
The title: not my finest work. But there you have it.
A few days ago, the plan was to make pizza dough.
My first attempt at homemade pizza.
Then, I thought, I will definitely make a mess in the kitchen- because dough -so let’s go all out!
The result:
Me, practicing the art of breadmaking AND pizza making.
Lots of carbs.
At least one of those is a win.
Recently, I watched Chef’s Table: Pizza series on Netflix.
No, I don’t want to open a pizza shop or bakery. There are enough experts in that department.
But the series reminded me of the importance of practicing.
None of those pizzaiolos became experts overnight. They worked at it. A lot. They sacrificed. A lot.
And here I am.
No, I am not interested in becoming a pizzaiolo.
I am interested in practicing the art of making pizza and bread.
Bread making
I am interested in learning through trial and error.
I am interested in putting in the 10,000 hours.
Oh, that’s a lot of hours.
All good.
Why?
I’m curious.
I want to make delicious pizza and bread even though I have no sense of smell.
I want to master a skill or two.
I want to be OK with failure. I want to sit in it for a minute and then move on.
I want to continue to explore and do things that bring me joy.
AND
My baba Iva shares her homemade bread with the people she loves. These two pieces of bread were going back to Canada!
I wouldn’t mind sharing my bread and pizza creations with people I love.
Because ultimately, that’s what food does; it nourishes. It nourishes the mind and body.
And who wouldn’t want to provide nourishment to the people they love?
Huh.
Over the last few years, I’ve made strides in the kitchen. I finally realized that a lack of sense of smell was out of my control, a crutch I was using, and it was time to wake up and smell the coffee. Pun intended.