Fleur*Fleur*, Shimizu, Junko
January 3, 2018
I like making things with my hands. And I like finding my improvements:
make tastier and more beautiful with less time. I usually make pastries
and boxes for pasties. Making a lot, taking photos, writing recipes. Then,
revising all: adding, changing and refining recipes. Repeating periodically.
With less time here means improvement of quality, never means worsening
of quality. What is most inefficient and time losing (I think) is hardness of
recalling which I didn’t took notes and doing the same mistakes. So, I always
take notes and refine the notes as my Detailed Recipe.
This cuts time incredibly a lot!
Pattern of choosing what to make, I found it easy with setting restrictions
of boxes (or dishes). For example, these photos are of Japanese traditional
New Year’s dishes, called OSECHI. All I cooked as usual for this year. I make
three boxes as follows:
- Box one: Meat and Fish (Proteins)
- Box two: Vegetables
- Box three: Sweets
Processes are the same with pastries and even boxes for pastries.
I am so content with myself when something very hard to make was done.
In other words, I am happier when I could make what needs years of trial
and error (I am NOT satisfied if it’s too easy, even if it’s tasty and beautifully
made). Every trial error is important, writing down that, revising that is also
important: I call the process by myself , “Data gathering”, “Generalization”,
and “Testing the theory”. All these processes I love to do.
I like making things with my hands, especially which requires great care
(and which usually many people dare not do). And I like finding my
improvements: make tastier and more beautiful with less time by using
my Detailed Recipes. I will make more pastries and boxes for pasties.
Making a lot, taking photos, writing recipes. Then, revising all: adding,
changing and refining recipes. Testing the generalization form the years
of trial and error data, I feel the processes are so simple, but I need more
data, and testing.