The fact that I haven’t posted in a week is not because I’m not enjoying pastry. On the contrary, though I am often covered head to toe in flour, the pace is pretty relaxed. Dough needs time to rise. Dough needs time to rest. Dough needs to take a year-long sabbatical to Thailand to study the ancient art of making fish sauce. And at the end of every lesson we have gorgeous pastries to consume and share with other classes, friends, coworkers, etc. And yet I still have a tart and a half sitting in the fridge at home. Further to my last post, I am also still finding the rolling process to be pretty zen, and in fact I even took some leftover dough home and successfully rolled it out, without drama or swearing, on the back of an aluminum cookie sheet.