Alex here,
Do you ever beat yourself up for your mistakes? Or maybe something didn’t go as planned and you start to turn on yourself…
I know I do.
I have come to realize just how tightly I clutch my past mistakes, and often never actually learn from them. Even today, I find myself repeating some of the same errors I made in my music career.
It’s a daunting task to change one’s identity and operational habits. As you age, it gets increasingly easier to become stuck in certain modes, perhaps not intentionally, but as a habit that you fall into.
This is why change doesn’t happen overnight, or even in a month or two. These kinds of changes happen slowly over long periods of time and require focus and a lot of compassion.
For me, it’s crucial not only to forgive my past self but also to extend compassion to the present version of my self daily.
Even when I catch myself making mistakes I’ve made before, I consciously choose kind words instead of self-criticism. It’s all too easy to put yourself down, especially when it feels like everyone around you is already doing so.
Exchanging self-criticism for self-compassion and self-efficacy will foster not only a culture of kindness toward oneself but also one that radiates outward to everyone around you.
“The more man meditates upon good thoughts, the better will be his world and the world at large.” – Confucius
We’ve been exploring methods to manage our square pies at Hot Tongue.
Initially, we par-baked them and kept them in the pans for easy access from the walk-in, allowing for convenient topping and baking. With recent sellouts, instead of investing in 30-50 more pans, we’ve optimized our par-bake schedule.
We front-load our squares early in the week and take them out of the pans for par-baking the next day. We’ve discovered that placing refrigerated par-baked dough in a room-temperature pan also yields better results.
