Sunday, January 11, 2009

21 Things I learned from pie crust

Paul C over at quotereflections asks:
What is your skill which has been developed through practice and experience? You have respect for this skill and are always open to refinements.

I make pies. And in a nod to Garr Reynolds at Presentation Zen and his reflection on the artistry of jazz, my reflection on Pie Crusts.

Twenty-one things I've learned from pie crust

A good recipe is the best road map.
Never try to double a batch. It makes sense to stay small.
The harder you work it, the worse it tastes.
Enjoy getting messy.
Simple is best, but flashy has its moments.
It's about the fruit.
Create for more than the taste. It should smell and look amazing, too.
Too many pies and they are no longer special.
It's possible to make a classic with a twist.
It doesn't matter if your pie crust isn't perfect; don't be afraid to just roll one out.
Broken pie crust tastes delicious, too.
You have a taste for a pie? Make one!
Sure, it's cool if you don't need a recipe, but those that eat the pie can't tell the difference.
Pretentious pie might as well have come from Baker's Square.
Enjoy the process - eat a slice of apple coated in cinnamon and sugar if you want.
Invite someone to share the pie with you - it tastes better when you share.
Simplicity is supremely delicious; avoid the lure of too many flavors.
Empty pan means a full stomach.
Fruit, sugar, flour, heat.
If you think you have mastered the crust, you've probably begun to compromise.
Bake, bake, bake.
Generosity and curiosity are your greatest gifts; nurture them in yourself and in those who share your table.

Saturday, January 3, 2009

Two weeks of eating and sleeping

The children are noticeably taller. My husband thinks that this is because they sleep for twelve hours and eat, like sharks, constantly when they are awake. That is what vacation time is for: to give your body time to get caught up. They don't grow like weeds; they grow like a well tended garden.
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So What Are We? Chewish? by Kate Tabor is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.