Today was great with Alexandre, Alex, Yan and I all
working....knocked that shit out nice and fast.
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| one for all & all for one |
Bonnie has been acting strangely this week, meowing all the
time for no reason and at first I thought maybe she needed her litter changed
or wanted food etc. but now I think maybe she’s just in heat. It was funny
watching her this morning playing/fighting with herself and I even saw her
climb up 1m on the corner of a stone wall and doing flips and stuff. I almost
thought she had ingested something that she was tripping on for a minute.
Gazuese as usual just gives me his usual dumb stare. Shame but he’s cute, this
morning while we were waiting for the shop to be opened she saw me at the
window and was trying to catch and bite my finger as I ran it along the glass. He’s
kinda like the sweet retarded kid you always see in movies. But he really makes
me laugh a lot. Lately, I’ve been playing with them with some string and I run
it along some bags of flour and bonnie just jumps on top and chases it but Gazuese
sits behind the bags of flour and jumps out from behind them like a jack in the
box when the string comes near...
Bonnie always has a very serious, predatory look when she’s
stalking the string and Gazuese is just big eyes and fluffy tail. Sometimes I
think he thinks he’s a dog because sometimes when I play with him and get him
to run around a lot he literally pants like a dog which is so funny to watch.
Or when he sees me he rubs his head against my hand so hard and is so happy to
see me and bonnie has more of the “I will allow you to pet me now” attitude.
My favourite/funniest thing about Gazuese is that when he’s
chasing the string, if he’s about to run into a wall (because he runs straight
for things) instead of stopping or changing direction he does a sort of parkour wall jump and just
keeps going...cracks me up every time.
After the breads I
helped Pierre and Alex with the shaping of brioche for the tresse, brioche a
tete, galette sucre, navette, boule aux chocolat noir, blanc et pralines,base
de tarte pralines. I then helped Jean-Luc and Alexandre with the “foncé” which
is the term for lining a mould or base for the tarte abricot and tarte flan and
tarte aux poires.
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| making tarte abricot |
We had a great chat
about packaging, food styling and photography, presentation and costings...I
really enjoy my conversations with him in English and French...
After work I stopped by
the Bartholdi statue in place des terreaux and had a sandwich while I did some
people watching...always fun. J
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