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 I went to sell in a market for the first time last Wednesday with my kid. It was a school book and crafts fair. It has not been open for four years since the pandemic. This year, there were more than twenty stands, all selling handmade items by students and their families. It has been a fun and new experience.
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I wrote an article a long time ago about the memory of my internship at Jacque Génin's pastry shop. I have rewritten it in English and want to share the story.
写于2012年8月
在facebook上看到眷岛一平君发照片，说他完成了在Jacque Génin八个月的实习，照片里有几个熟悉和陌生的面孔。当时我也在Génin实习，不过只有两个月，刚好也跟他同事。于是很多那个时候的事情都涌入回忆。  Inside the store Last summer, I visited the pastry chef Jacques Genin in Paris. Although I only worked with him for two months. He is the person who taught and influenced me the most.
 If you visit some of the French pastry shops in the bay area, you will see Valrhona chocolate specially listed in the ingredients. You may wonder what it is. I learned the name "Valrhona" in France. They say it's the best chocolate in France, and all the top chefs work with Valrhona.
 How many layers are in the puff pastry dough? How do I count?
To make the puff pastry dough, we wrap the butter with a dough. The one I did is an inverted puff pastry (feuilltage inversé). I cover the dough with butter instead. I have two layers of butter and one layer of dough.  8:30a at Jaques Génin’s lab (they call the kitchen a laboratory in France) on Christmas Eve, a mid-age couple came from the suburbs to install the holiday lights outside the chocolate shop. When they were done, Monsieur Génin invited them with a cup of hot chocolate. White steam rose slowly in the air. They were smiling and looking through the windows covered with a thin layer of ice.
 For Thanksgiving, I made five cakes ( two orange, three chocolate), five Grandma's tarts, and ten dozen of cookies. I also tried something new: I ran a 5k race at Turkey Trot in San Jose on Thanksgiving day. The last "race" was 20 years ago.
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