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boldness + abandon

February 23, 2011

“Cooking is like love. It should be entered into with abandon or not at all.”

― Harriet Van Horne

My friend Cassie sent this to me the other day and I thought it was a fantastic thought. As I plow through my pastry finals week, it couldn’t be more apt. There is no way I could be up till 3am, typing thirty pages of lecture notes and chanting the method for making pastry cream if I didn’t love this baking thing. Despite the looming presence of my pastry practical exam tonight, I feel that abandon is absolutely essential even when I feel scared out of my mind. We have two hours to make sponge cake, pastry cream, crème anglaise and pâte á choux…entirely from memory. If that isn’t a situation that calls for an entire rational discard of fears, I don’t know what it is.

This is the biggest hurdle I’ve faced yet in my culinary endeavors and I am summoning up abandon the best I can, remembering that I am capable, well-prepared and above all, that love and passion translates.

Let us hope, pray and cross our fingers for fluffy cakes, lump-free sauces and speedy legs to zoom around the kitchen!

What in your life requires you to “enter in with abandon”?

[photo credit here]

3 Comments leave one →
  1. Aban Jasoomani permalink
    February 25, 2011 11:16 am

    how did it go???

  2. Caroline permalink*
    February 25, 2011 3:45 pm

    It went well! It was the most stressful two hours of my life, but I am pleased with the outcome. Now, time to REST!

  3. Betsy permalink
    March 12, 2011 7:47 pm

    I have that exact KitchenAid Mixer in the lovely baby-blue/aqua color. I just need to put it to good use more often lol…P.S. We need to get together soon! 🙂

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