So, you might be wondering: has she baked something? Was it great? Delicious? Everything she hoped it would be? No, no, no, no. Because for the last seven days, there has been a heat wave here in Cali. 7 days of 110 degree temps and no overnight relief (in other words, no late night baking to avoid the heat!). So I wait. For the temperatures to break, for my fun baking dreams to materialize. But I sure have done some reading. Talk about thinking you know about something (baking) and realizing you know next to nothing (me). Apparently a food scale that measures down to 1/10 of a gram is going to revolutionize my baking. Apparently there are names for all the different stages of softened butter. Apparently I shouldn’t be improvising as much as I do when I bake…..But you know what? For the sake of this book, I’ll follow the letter of the baking law. For the sake of Bouchon re-creation, I will do what Thomas Keller’s baking gurus do. I’ll stop my flippant heaping teaspoons and shoddy flour measurements and use a scale, down to the gnat’s you-know-what. Because that’s the point, right? To bake the Bouchon way? Tomorrow there’s supposed to be a break in the super-heated spell cast over Cali and I pray it lasts so I can get this show on the road!