Dear my wonderful, respected and few (ha. ha. but true) readers: Sorry I left you in the lurch for a bit. I have a pretty legit reason though. See, for a while now, I’ve been trying to figure out what to do with my life and how to get there. That’s a pretty common thought among my peers, but it seems like it’s been an even more difficult journey for me than others I know. Part of that is because I have a BA in one of those rather general majors where you learn interesting stuff but you don’t really learn how to apply it in the real world or even where you can realistically get a well-paying (ie not unpaid internship) position in the field. I finally, officially, figured out my goals, creating several potential ways to spin them, several months ago, and I guess they don’t really have much to do with my degree– as one may expect, these goals involve food. I nervously pulled the trigger about a month ago, gave notice at my desk job, and have since slid into more hours at the bakery where I’ve been working weekends since October.
I’ve been adjusting to a new schedule, one that’s not at all close to the 8-5 plus commute and with only around 30 minutes of sitting total, and so far, it’s great. I’m not quite used to it yet, but I will be soon. One thing I know is that the birds are singing when I leave home for work, although the sun hasn’t yet risen, and I get home around 2pm, which is a really fantastic change of pace. This schedule will also be changing soon, too, because I’m enrolling in summer courses at a community college’s culinary and pastry certificate programs. Hopefully, at least in the interim before classes start, I’ll have more time to devote to the blog, too, finding better recipes and new tips to prepare great dishes.
So really, what I’m trying to say right now is, I’m in a period of adjustment. Adjusting to a new-ish job with a vastly different schedule, but one that also gives me much more time to pursue and work toward my goals. Adjusting to realizing that now I have no excuses– if I really want to do this thing, I have the time, I just need to put in the effort. And adjusting to the idea that I’m now doing something that I really want to do but where I may also fail more times than I can count before I achieve what I want. Hey, what I want isn’t even set in stone right now, as I work on the several ways to spin my desire to work with food. But I now have the time to work on it, rather just talk about it, so as long as I push myself, there will be progress.