Thanks and giving

In NY on the most spectacular morning. Eye candy for the soul.

HAPPY THANKSGIVING

Sweet Success

There is nothing more satisfying that a sincere thank you for the work you have done. Whether this is from the guy bagging groceries, or your gardner mowing the lawn, they work as hard as you do to make "the client" happy. - We are all in the client business in one way or another. Maybe you get paid for it, maybe you serve your family all day long for no financial reward, but for me the "thank you", becomes the currency that motivates me.

This picture was sent from an event - with a gracious note thanking us for the pops. It was truly gratifying to get this compliment totally unsolicited. I know we worked hard, but when the product goes out the door, you move on to the order and don't expect any accolades.

This is the first "professional" venture that does not come with a corporation or insulated layers of staff. When is works or fails, we look in the mirror. This venture is raw, exciting and a bit like walking a tightrope (not that I have done that ) hoping we don't fall. For now, our safety net is your appreciation and we will make it to the other side.

To Find The Truth, Look Somewhere Else

http://sinekpartners.typepad.com/refocus/2010/11/truth.html

POP QUIZ

Everyone seems to wanting to ask all the "big" questions - are you happy, fulfilled, satisfied, productive, compassionate, etc. You can ask someone the same question, and get a different answer each hour, each day and then some. Maybe we try to hard sometime.

I was reminded, by my daughter, that yes, we are happy a family, but maybe not all the time, like when we are angry or sad. Now, this is not the teaching of a great tantric master, but maybe there is some valuable lesson in the observational prowess of the 11 year old.

Pops satisfy me - not because we are working towards solving world hunger or teaching children to read, but because no matter the frustration, trial and error, sleepless nights - we work to put forth the best product for our clients. And when it's all done, there is a sense of satisfaction and pride that for that moment is all I need

Notes to self

-Do not drop food processor - it will break.

-Do not try to improve on recipes when the original recipe works great

-Sleep past 4am

-Do not let the "competition" rattle me. I believe in the product and that is our best edge.

- Be patient. Remember the care, dedication and teachings of the Tibetan Monks composing the Mandala at the Hammer Museum last week

- Do not multi task while cooking. Food coloring will stain

- Cake balls are "the new black" - Really??? That seems a bit extreme

- Hot cheese on skin will burn (this was not a new cake pop flavor!)

- Accept criticism. Even a 11 year old knows what tastes good.

- Read more (not recipes)

Precious Resources

We grow up seeking advice from friends and family. We tend to get very intimidated to ask "professionals", "experts", teachers and mentors basic questions for fear of being perceived as a novice, inept, or even "stupid". We use the internet as a cheat sheet of history, DIY expertise, medical/spiritual/intellectual guidance as well as dating and communicating.

I have amassed an encyclopedia of learning from health care, to child care, to recipes to politics. However, there is nothing more valuable I find, than VERBALLY, asking a question, to a willing "teacher"/professional .

As I mentioned earlier - I was not a baker, nor a chocolateteer (yes, kinda like mousekateer). I was an appetizer and entree girl - I never made it to the dessert round. POPARAZZI POP is the dessert victory lap for me. Baking is about patience, precision and trusting instincts - I find this serves me now and the baking part is all working. The chocolate is a defined science. There is no subjectivity in tempering and have had great success and not so great success. Unfortunately, this is an all or nothing proposition. It either tempers correctly and looks even, glossy and lovely or, it is "blemished" and by our standards, a bust..

No matter how many different ways I google "why" something happened, the info always come back the same. Temperature: kitchen, chocolate, cooling..

Back to resources. Living in LA, we are lucky to have some great cooking resources - Surfas in Culver City, being the most convenient and user friendly to the aspiring cook . I have bought product here for years, but have found immeasurable value in my visits lately.

I have learned to ask questions, regardless of how mundane they are - or basic in the food hierarchy. Each visit, has been an education and particularly the last visit which was a chocolate and coatings immersion. I was able to speak with one of the managers who took the time to address all my questions, in layman's terms and was also able to recommend more resources, not products or sales, to further my needs.

Surfas is having a chocolate demonstration this weekend of Valrhona chocolate - by one of the top pastry chefs in the country. This is FREE. I would have never known about it until I started asking questions, and putting my vulnerabilities on the cutting board. The more I ask, the more I get back..People generally want to share their knowledge.

I have stopped worrying about the judgement in asking the questions. pretty simple recipe..