Time to Bake Bread
I’m behind on posting. I have about 3 things in draft mode. A few years ago on this day, I wrote a blog post about unbaked bread. You can’t pull bread out of the oven before it’s done. You don’t want a doughy middle. Bread has to bake 30-35 min at 200 C to get that crispy crust - as I type can you smell it? - piping hot bread with salted butter. If you pull the bread out before it’s done the bread is ruined. Nearly inedible. It’s how my thoughts have been lately.
I needed to retreat from the world to bake the bread. In the meantime, I realized I never posted on Salone in Milano with @byronocordero . I still have a few more #biennale posts to do after #salone but for now I am on vacation until Friday. In the midst of a busy moment I took a break with my cats. I needed some downtime - some alone time - to clarify my thoughts, to bake bread and, understand what I have been feeling. But first Salone. It was my first time at the furniture fair in Milan though I live a few hours away. Maison Objet in Paris is on my circuit. Salone not. Perhaps what surprised me most was the sheer size. It was much bigger than Paris and if I’m honest much better, more organized and friendlier. Of course the latter simply could have been because I was with Byron. I’ve watched his career over a decade grow and watched him mature as a man. Our conversations on the train inspired me. As he said later clearly we were meant to spend those hours together. Those who know me well know that I am continually trying to improve myself - to become the best version of myself - and this is what I saw in Byron. A man who is a seeker. A believer. Who is taking steps to figure himself out - or to continue the metaphor - to bake his own bread. Part of letting my mind process things and situations is the ingredients I put in, er, my daily bread if you will. I’m constantly reading, listening to audio books and podcasts #selfhelp #selfhealers. If I put the right ingredients in so I have the right information I’m better able to process. Not coincidentally at Salone my favorite section was #kitchenandbath with the #dolcegabbana kitchen by @smegitalia being my favorite instillation
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