I'm a physician who always wanted to be a pastry chef. At the liberating age of 49, I started culinary school part time at the local community college. I'm in my third year, on no particular time schedule for completion. I'm happy to be progressing through, but I will be sad when it ends. All kinds of baking! Baking for the holidays. Red, white, and blue jello for the Fourth of July, which my mother concocted for the Bicentennial celebration in 1976. Opera torte, croissants, Danish, layers of genoise dripping with ganache and slathered with chocolate Swiss buttercream, beautiful breads, 6-strand braided challah bread, Panetone, Cuban bread. When I produced professional quality croissants in class I had the same rush as just giving birth. Let's not go there.