But NOW I understand that my friend’s recommendation to have an “everyday” skill has become even more valuable. I have dug out all my old French tin pastry shells and molds, my big green marble slab, and my old work notebooks with recipes that begin:  120 eggs  (separated),  8 lbs . of butter,  12 lbs . of semi-sweet chocolate (melted), etc! Even using smaller proportions now (of course) I’m having a wonderful time remembering the particular feel of bread dough when it is time to shape and be put into the oven. But, in an effort to lose a few extra pounds—in addition to getting some exercise every day—my pantry is now filled with 2 dozen eggs, 3 pints of cream, several types of sugar, and a tub of lard— perfect!