Got another voicemail from a persistent plant donator (sp?) that said he was moving today, if we still wanted his plants. I figured wth, let me kill time driving to this dude's house. We load up, and then he offers to help unload and he'll walk back. I say sure, because I'm me, and therefore stupid.

He kind of looks like Guy Pearce, and has a very formal way of talking. The longer we sat in the truck talking, the more I heard in my head "That Ted Bundy was such a nice man. So polite and quiet".

This is after he said that I could turn off my Garmin and he'd take me the scenic route back.

While he's holding a spiky cactus in his lap.

I haven't been that uncomfortable since I was seventeen and had decided that sleeping in a strangers van seemed the better choice over the three people I'd have been sharing the small French bus station floor with (see: stupid, it apparently doesn't go away with age).

I for one am glad you were not serial killed.

I have decided that I need to start a bookclub and a game night and a girls' night. all to meet at least once a month. Now I need the energy take a million rejections in getting any of those organized.

Hooray for not being put into a freezer in parts!

Thankfully, I had an icecream party for one of our interns to get to, so I didn't have to linger with him in the greenhouse.

And thankfully, he's moving to Indiana to live with his mother (sorry, I'm still on the SK bent, and that sitch had me thinking of taxadermy) so I don't have to deal with him anymore.

They aren't kidding with the bargains - my big ticket item was a roasting pan for $7.

Dag -- I just bought a tshirt from a cancelled tv show at work, and I paid $5 for it!

It's good to be upstream in the supply chain. Or something.

Duckhorn sauvignon blanc is a little sweet for my taste, as it turns out. Now I know.

Pie crust is a stupid jerk. It is dead to me. DEAD.

I don't want to seem like I'm taking the pastry's side, but what happened?

Is pie crust drunk? Does it need to go home?

Oh, sure, defend the pie crust! I knew you and the pie crust were buddies!

My plan was to make a galette, on the theory that it's "rustic"/freeform/whatever -- basically a lazy person's alternative to pie.

Pillsbury has refrigerated tubs of gluten-free pie crust -- one tub has enough dough to make 2 crusts. Since it's a lump of dough, you take it out and knead it to get it pliable and non-crumbly, and then roll it out. The package recommends rolling it between 2 pieces of parchment so it won't stick to the rolling pin, and then you peel away the parchment and flip it into the pie pan.

I used half of it yesterday to make a quiche, and it rolled out fine and I peeled away the top parchment paper without any of it sticking, and then I flipped it into the pie pan with no problem or sticking.

Tonight I used the other half for the galette, and it rolled out fine, and the top parchment paper peeled away fine. But then I got to the point where the fruit is in the center of the crust, leaving a big margin of un-fruited crust as a border, and then you fold the border crust up and over top of the fruit.

The pie crust stuck to the bottom parchment paper like glue and wouldn't fold up. The end result is kind of...lumps of crust dough scraped up and laid on top of the fruit.

I can't figure why it stuck and wouldn't fold up. And I'm annoyed.