Moment of mood - Every morning I wake up with a glow in my heart and I say to myself that it’s going to be a good day in the kitchen. Today's been an exceptionally bad day in the kitchen.
Moment of fact - As I mentioned on my previous entry; I wonder if I've been too hard on myself. This is the 3rd time (first & second on pâte feuilletée and third on pâte croissant) I laid my hands on détrempe (basic dough) yet I still manage to disappoint myself to some extent. Why is it so difficult to do? Have I got bad judgment towards my détrempe? It’s got to be at some point my poor judgment that gave me a hard time. Trust me, with a bad start – even if you had the best beurre manié (dry butter) – it will still suck as much. Perhaps this weekend would be a good to chill back and think about the mistakes I've made.
Reality - Signing off with much determination to master the art of working with détrempe.
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