Mornings

[daidoji_gisei]

It seems like forever since I've posted. People who are not on my friends list may wonder if the apparent silence means that I've been making all sorts of super-sekrit f-locked posts. No, I haven't. I've just been busy trying to get some writing projects done, and as they are all under an NDA there isn't much I can say about them. On the other hand, I have stuff going on in my personal life that is causing me no small amount of pain and I don't want to post about that, because writing makes me think and I don't want to go through the sifting of feelings and expectations that writing requires. Maybe I'd be a better person if I made the effort but--I'm not a good person, and I don't see the need to fake it.

Meanwhile, after I finish this post I'm going to get dressed, go to work, and spend the day drifting around pretending to do stuff. This isn't my usual MO at work (honest!)--but having just gone through a baker-training cycle my sense of day and night are turned around. Around 3 pm I'll start to feel positively perky, but then it will be too late to do anything production-wise in the bakery. I think I'll try to make myself useful by making some signs we need, cleaning my desk, and doing some recipe research. Fortunately, our general manager is a former bakery supervisor and understands completely about the day/night issue. After a few days of me acting like one of the living dead at work my body will readjust and I'll go back to being a productive employee.

One thing I am looking forward to this morning is seeing how today's bread looks. Last night was my new baker's first solo night and I'm curious about how his bread turned out. His breads on the last night of training were gratifyingly large and fluffy-looking--if he continues in the pattern I'll be one happy bakery manager.

Comments

[cassandra-e.livejournal.com]

So, how did your new night minion do on his bread solo? Inquiring minds, and all that.

[daidoji-gisei.livejournal.com]

Well, his whole wheat and cracked wheat were very respectable--not as good as mine last week, but quite good for a new baker on a very cold night. The cinnamon raisin wasn't as big as mine was the previous week, but they were somewhat larger than the loaves a more experienced baker had done earlier in the week so I considered them a success.

I, on the other hand, am feeling less and less healthy. I was actually freezing cold today at work and I'm never cold.