In my professional life, I’ve always had a plan. I always knew where I was going and a general idea of how I was going to get there. I never really felt like my next move was in the hands of fate. Knowing I was working toward something increased my level of motivation. I made things happen.
But now I have no plan, which is a first for me. It seems odd to have the next month with no set plans. There’s nothing I have to do. No one will be looking over my shoulder making sure I get it done. No deadlines. Just drifting.
Although this may seem like the ideal situation, it makes me a bit nervous. How do I operate without a plan? I’ve spent the last 12 years of my career being ambitious and driven, how do I convert to being lazy and relaxed?
I do have a few ideas about the time ahead. As a parting gift, Ashley gave me a pack of cards. Each card contains a walk around the neighborhoods of Paris. I imagine waking up each day, pulling a card out of the deck and heading out the door to explore some new part of the city. Of course I’d have to stop somewhere along the way and have tea in a local café and soak up the local culture.
And then there’s research. Up until now, I’ve just studied traditional French cuisine. I’m ready to learn more about haute cuisine, fusion, molecular cooking, the list goes on and on. So perhaps I should take it upon myself to eat at several restaurants and then write about it in my blog. Actually, Nina and I have already decided to hunt down the best hot chocolate in Paris. We have a long list of places to try, so surely that counts for research as well?
I’ve though about trying to invent new recipes, but Parisian kitchens leave a lot to be desired. Not only are they cramped with very little workspace, but they’re also ill equipped for experimentation. Perhaps I’ll leave that for when I return to the states.
So perhaps I do have a little bit of a plan. It just doesn’t take the shape of all the other plans I’ve had in my life. And right now, that’s okay. It’s just taking some getting used to!
Reader Comments (2)
Pardon les erreurs - il y a beaucoup d'années depuis j'ai ecriver le français.
Jusque à Decembre!
The photos of the blown sugar are unreal. I guess the glass blowing class was a good investment.