I Am Such A Tart

This is going to be a bit of a ramble by a tart.

This morning I arose to an alert on my phone reminding me that I have to be at the hospital at 8 o’clock, tomorrow morning.

As if I would forget.

But rambling on.

During the dredges of my cold, when I was sick and blue and pathetic and human, I did something fun. I laid back in the recliner, wrapped in my soft, soft, fleece and binge-watched some TV. Not just any old TV, but a few great, interesting shows.

One of the shows is a series on Amazon Prime. It is a series with Ann Olson, a Canadian pastry chef.

If you know me, you know that I like to bake. I am not a master. I am a student. And I have found a wonderful teacher.

Ann Olson. I credit Ann Olson with getting me through my. “I’m never going to get well,” meltdown.

I can make good pate choux. It is the pastry dough used to make eclairs and cream puffs. I can make some killer cakes and bars.

The key is … I am not afraid to fail. That is one of the great gifts of maturity.

I was cruising Amazon’s Prime, looking for baking shows. I had just finished watching an Australian series called, “Zumbo’s Just Desserts.”

It is a competition show from down-under, that features home-bakers, who compete for $100,000. I don’t care for competitions and goofy shows. This had a bit of that, plus a time-keeper who had an annoying voice.

But as I watched it, and saw the pastry creations and techniques and thrill of baking fabulous creations, I let some things slide. Plus, I could zip through some of the annoying parts.

i was so excited to find the Ann Olson series. She has a very pleasant demeanor, is an excellent teacher, teaches a subject I care about, and keeps it zipping along.

Seriously, that got my head out from under my armpit.

Three days ago, I made a recipe for pie dough. I put it in the fridge, as I was pooped. A couple of days ago, after watching a segment on Ann’s show, I made the superb tasting butter tarts with pecans.

This morning, I made pastry cream. I took the rest of the pie dough from the oven, rolled it out, and places it in small muffin tins. I bake the pastry and then pulled out a piping bag and filled it with the pastry cream I made. I garnished with strawberries and blueberries.

They are divine.

I am going to give a few to people who brought us dinner throughout our crud.

I am so enjoying watching each segment. This, and the antibiotic were my elixirs.

You know, when I get sick with flu or cold that drags on and on, my brain sometimes get sick. This time was a doozy. I have a feeling that my loaded plate of events and time of year and travel and the advance into the unknown, didn’t help. For someone who normally is interested in many thing, to find yourself not being interested in what life has to offer, can knock you.

Fortunately, as the cooties eased, my zest for all things great and small, has returned.

Thank God. And I really do thank God. My little verse book, “Jesus Calling” and the kindness of my family and friends, helped, too.

I wanted to go into this next learning experience in good health, strong and not missing too much of a beat. But that isn’t the way things always go.

Mentally, I am ready, willing and able … an old real estate phrase.

So, tomorrow, the woman with the brown hair and a bit of a cough, will head down to CMC, Charlotte Medical Center, and get some new writing material. I am looking forward to the anesthesia.

And then come home, back to Clover, and get on with life … and baking some pastries.

Susan

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