The Last Page

The last page, the very last one of this chapter. I’ve never been very good at conclusions, or so I thought.  I like telling (and writing) the story, but somehow at the end when I want to make the main point, to sum it all up, I pause. 

Because isn’t the whole story the conclusion? 

Once you’ve told the story, isn’t it finished?

But then, during the pause, I somehow figure it out.  

I finally get it.  

I get what the story meant, I get the point to the whole thing.  

Somehow that hasn’t happened yet with this chapter, this story, this journey.

What was the point of it all?  Growth? Perspective?

Understanding what life’s really about? 

Preparing for the next chapter with a new state of mind, ready to make the most of it?

I think I just answered my own question.  The pause did it again. 

I’m ready to go on to the next story, the next chapter, the next journey and see where it takes me.

My Week as a Pastry Sous-Chef

At the floor level of our Philadelphia home, was the most wonderful treat, J'aime French Bakery.  We would visit Sunday mornings for the best mochas and chouquettes ever!  

J'aime is the dream of Bastien, a classically trained LENÔTRE  pastry chef.  One morning I noticed a sign "Help Wanted- Pastry Chef and Barista".  I asked Basiten, "Can I help while you are looking for someone permanent, and in return can you teach me some of your recipes and techniques?"  Luckily for me, he agreed!  

Our version of Jacques Pepin and Julia 

Every morning I would put on my J'aime apron, and learn- crepes, meringue, eclairs, and Basiten's famous olive oil cake.  I assembled the merveilleux and filled the eclairs and coated the tops with the wonderful chocolate ganache.  

Merveilleux means "Wonderful"!

But alas, it was time to leave our little Philadelphia apartment and the city life of good food and great pastry so my days as a pastry sous-chef came to an end.