Lessons to Carry Forward
Not exactly "baggage". More like high-quality luggage. Here are some things I learned (or re-remembered) in 2006 that I want to bring along in the coming months (they'll all fit into the overhead compartment, or under the seat in front of me):
1) Don't dream it, be it.
Let's all sing along with Dr. Frank-N-Furter.
2) Start with the end in mind. [The second Habit.]
For me, this is most relevant in the kitchen (at school and at home): planning and acting in order to get the finished dish "on the table" at the correct time. More broadly, I'm keeping my ultimate goal in mind, after this cooking school adventure: a livelihood as a food writer; financial success; travel opportunities; autonomy and independence.
3) Make more thoughtful purchases. (Use Amazon's Wish List.)
Well, having taken on tuition costs, I've spent my wad, as they say, for a long long long long long long long long long long time. My impulse buying tendencies must be strongly curbed. It's just as easy to put it on a Wish List as it is to buy it, but much less expensive.
4) Use what's in the refrigerator.
A corollary to #3 above, with the subsidiary lessons, "Eat more fruit," and "Have salad for dinner at least twice a week." And "Make more interesting lunches for David."
5) You usually have to participate in an argument to have one.
Make love, not war.
6) Don't assume you'll remember. Write it down.
A "writerly" habit to cultivate.
7) Spend time with people you like.
Duh.
8) Exercise: do it.
Duh. Again.
2 Comments:
Cooklady, now that you're in between courses and are in a reflective mood, I'm curious to know if there's anything that you've had to "unlearn" in your classes. We were raised with parental units that provided us with many lessons in the kitchen and--with no offense meant towards them--I'd like to know if some of those things have had to be taken out of your kitchen vocabulary (like Dad's measuring with the slotted spoon, perhaps :)).
The lesson from home that comes immediately to mind is "Don't waste food". In class, Chef emphasized, "If it's not good, don't serve it. Don't eat it." I can't believe our mother's "preference" for burnt toast was anything more than frugality and/or penance.
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