Copyright 2004 Ben S. Pollock
Tuesday, May 19, 2004. I just realized something about procrastination that books on self-improvement never mention, nor do interviews with so-called personal coaches. It must be because they’re not procrastinators. If they only realized, if they only understood, this.
I’ve got a couple of notes made last Saturday noon while my wife and I were having lunch at Common Grounds on Dickson Street:
Ciabatta, the trendy sandwich bread that actually has been a trend for about four years, just not here and is a centuries old loaf type, well, it sounds like a “Star Wars” character. It’s therefore hard to take too seriously. Besides, it’s refined flour and not even a sourdough to redeem it. Unless I make it at home with whole wheat and a levain starter. Even then, I barely sprinkle flour on top, as the garnish. Raw flour doesn’t taste good, and a fancy new local bakery spritzes raw flour on all sorts of loaves for a rustic look. They don’t get it. It’s not a garnish, it just ends up like that. The flour is to keep the rising loaf from sticking, either to the pan or bowl, or to the cloth “couche” cradling it in a rising basket. Hans Solo, where’s the point?
Cafe Quarantine is a lovely name for a restaurant, nice Italian sound. Too bad for dictionaries.
What about procrastination? -30-
