Sometimes failure is an option

As everyone knows, professional kitchens are busy places.  We've had some experiments with cheesemaking on our list for a while and I was determined to get started today.  Our big group checked out yesterday and our new arrivals would not be coming in until around noon.  Plenty of time to try out a new recipe or two.  Of course I didn't factor in the fact that it is a Monday, the busiest morning of the week whether or not anyone is staying with us.  I got in early and skimmed over the recipe for fresh mozzarella, it seemed easy enough and like a good place to start.  The recipe was quick and painless and promised great rewards.   I started to assemble my ingredients.   Then the phone started ringing, people started arriving, deliveries appeared and general chaos reigned.  Maybe an hour or more passed before I got back to my mise en place and began making my cheese, along with a few other things,  and without re-reading the recipe.
Of course since I wasn't really focused I made a mistake right off the bat but I figured that I could compensate for it later.  Let me tell you, in a recipe with very few steps, compensation is not always possible.  So, instead of a smooth, silky, creamy mozzarella I ended up with something that looked suspiciously like cauliflower.  Oddly enough enough, it had the texture of steamed cauliflower as well.  Although it did have the fresh sweet tase of milk.  One out of three isn't exactly what I was aiming for.  I suppose it's a sign to slow down and enjoy the process.  Good food should never be rushed and tomorrow morning it won't be.