July 27-30, 2010.
I had forgotten how fun it isn’t to work with puff pastry. I had to use it this week to make turnovers. Once it had been out of the freezer for about 5 minutes, it became close to impossible to work with. Important lesson #23: When you’re forced to work with puff pastry, don’t do it directly next to the hot oven.
I think I can honestly say I’ve learned from week seven’s lack of communication. I tried this cool new thing called paying attention when people talk. It worked really well, especially when my supervisor had to go take care of some other important business and leave all her cupcakes and cake layers for me to finish. They were all at different stages of baking or mixing, which she explained to me quickly before leaving, and I finished all of them without ruining anything! Important lesson #24: Instructions are easier to remember when you actually listen to them.
This week I was reminded of my second day here at Baked, because once again I had to make coconut macaroons. This time I didn’t put coconut flakes in them, and I made sure to pack them into the scoop as tightly as I possibly could. Unfortunately, our macaroons don’t like to stick together, so they still didn’t turn out great. Important lesson #25: Coconut macaroons are more trouble than they’re worth.
I tried being slightly creative this week for the first time, but I have no idea if that was a good idea or not. I normally put white chocolate, pistachios, and dried cherries in the biscotti, but I was starting to get sick of that. I decided to put some different stuff in them, but then I ended up leaving before they were done baking, so I never got to taste them. I’ll always wonder if those biscotti turned out okay. Important lesson #26: Don’t be creative near the end of your shift.
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