Now I guess I have gathered enough strength to write about my past week and share it with you guys. Oh, no no! It’s nothing serious. Nothing terrible happened. Don’t worry. It’s just that my mind has been occupied with all the new things I have to learn at a new workplace, and it was a bit overwhelming to put my feelings – mostly anxieties – into words. But after experiencing a sort of emotional rollercoaster in the very first week, I’m feeling a little calmer now and able to write about it.
You might be wondering what kind of difficult or complicated job I started to feel so nervous? Uh… I’m ashamed to tell you, but it’s just a half a day’s work at a small bento shop in my neighborhood. Actually, it’s not as physically demanding as the work at the izakaya. But I never thought they had such a wide variety of bentos! For the past week, I spent hours and hours every night drawing and re-drawing bento illustrations to memorize what food should be packed in which bento and what kind of sauce/pickles should come with it.
The manual with photos shows where in the bento box each food/garnish should be put. Oh, and of course the color, shape and size of the plastic bento boxes differ depending on the type of bento. There are many small plastic cups in several different sizes and colors for side dishes and there are of course certain rules for their combinations. AHHHHH!!! And this is my first time handling the cash register!!
Those who have experienced similar job must be thinking, “Oh, come on, Obachan. It’s not such a big deal!” Right? Maybe I’ll feel the same way once I get used to all the work procedures. It’s going to take some time, though.
Anyway, that was what my past week was like, and all the worries completely spoiled my long weekend. So yesterday (Sunday), I got to the point where I HAD TO make something -- something sweet -- to heal myself.
I’m not quite sure why I chose to make crepe suzette when I was on the edge like that… Maybe I was so stressed that vitamin C in orange juice attracted me?
I think it was more than 20 years ago when I first made crepe suzette. I still remember the photo of the dessert in mom’s big, heavy and old cookbook. The French dessert tasted wonderful then even though I didn’t have any liquor (such as brandy or orange liqueur) to flavor it.
What I made this time was not bad, and I do think these photos have some healing effect. But the dessert could have tasted much, much better with more orange sauce. My mistake... I had only one orange, and used half of it for making orange chicken the night before.
Anyway, dear readers. I'd very much appreciate your emotional support for a few more weeks until I get used to my new job, unless they kick me out tomorrow for being such a slow learner. Please share your experiences, if it's OK with you... I guess I'm more vulnerable now than I was before the surgery last May. Hahaha...
One good thing is, though, I can start another series as the sequel to the izakaya and kaiseki chronicles I wrote in 2006.