'The Cautionary Tale of Numero Cinco'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
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.
It just fell apart under the pressure.
Booked a rental car for CO trip. I'll pick it up and drive to my aunt's, my cousin will return it to the airport. Base rate of $11/day!!! Ends up being closer to $60 total (likely extra $20 for 2 drivers, then all the fees,) but that's barely more than the bus neither one of us can make use of due to timing. All good.
Shit, I'm leaving friday. And I just realized I need to lay in more catfood supplies, dye my hair, nails, pedicure, cat instructions, keys to the neighbor who gave me back my key when I lost my set, pack...yup, true to form, a week out, and I'm in a tizzy.
Chill it some more?
Oh, it did betray you. I'm sorry.
Gluten-free pie crust is even trickier than regular, seems to me, and pie crust in general is a demanding diva. Maybe it got slightly too warm by being out in the wold instead of in the refrigerator for the time it took to fill with fruit, etc?