The Sole of my shoes squeked against the slippery floor as I suddenly went ~ status quo.
August would’ve been the most exciting month of my 2012, for my Pastry Arts course should already have commenced. But I gone stale.
Staling or to go stale, can be best described as to when a soft fluffy bread turns into a rubbery gummy jerky – due to prolonged sitting on an uncontrolled environment.
Photo Credits: http://www.aarp.org
“There are things that you have to prepare that TAKES TIME and a truck load of patience”
In my previous post, one of the most important principles of baking is: The timely preparation and combining of ingredients to keep it’s quality and create something delectable.
– This made me re-assess how I was “baking” my life for the longest time.
Ingredients (What do I have and Imbibe the most?)
Unpredictable. “Even I myself couldn’t figure out what will I be doing next.”
That is, if you would be asking me what one word best describes me.
Abrupt Nodding is my forte, I decide on the spot even without thinking and blinking!
End Result: Scheming and Breaking Away like Jacob.
Main Ingredient: FLOUR
“I have to do something”I said to myself, then I just suddenly had shortness of breath.
“I NOW HAVE FLOUR DUST EXPOSURE”
Flour is a powder which is made by grinding cereal grains, other seeds or roots. (Source: http://en.wikipedia.org/)
and if this is exposed in open air, it is imminent that particles of it will be suspended and the people who have inhaled it is now at risk in developing pulmonary problems.
“I disposed the untimely prepared ingredient”
– I got a breather and decided to take the November – Pastry Art Classes instead
Now, I am focusing on what is needed to be done FIRST!
I don’t wan’t to be an ingredient that has lost its NOVELTY, crumbs of it suspended over the air that can cause problems to those people around.
I wan’t to take things 1 step at a time, e imploring a system, a direction, and sense of responsibility to be “TIMELY SEASONED.”
– Ecclesiastes Chapter 7, Verse 8.
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