I should have been writing. Instead…

First of all, I’m thankful my boss is so forgiving, so understanding, so

  • interested in cooking as I am.
  • accepting of the power of displacement activities. [i.e. baking, procrastination in the form of picking up apples from the backyard, watering the front yard heathers to stave off the 100 degree heat, baking some more, making poblano pesto, watching golf–a sure sign that I’ve completely succumbed to the lures of the passive life]
  • open to writing tasks being mere suggestions in one’s life, not mandates.

Of course, I am he. [Yes, that’s grammatically correct and it sounds so wrong, so snooty, so…sophomore year English class.]

Well, anyway…[picture Brother McCarthy hovering, arms crossed, berating me for not getting to the point within the first 20 words]

I’ve pounded out my first 1000 words already, but I’m in debt from the two previous days of productive weenieness.

I blame my neighbors.

You see, no matter how misguided and unjust the practice, my boss is also firmly on-board withfingerpoinitng


Those nice folks dropped off a bag of fresh-picked plums and my wife [and co-boss] mentioned the word ‘galette’ and since I took French during my first two years of high school, I really had no choice.

And because I am extremely intuitive when it comes to baking, I concluded that I needed a crust.

No big deal. I like to try different crusts, but I would say any crust should work for you.one-and-a-half of these little hummers are sitting in the fridge–

I now have one-and-a-half of these little hummers [aka crusts] sitting in the fridge–all those gluten strands relaxing, all those fat/flour/butter globules [hardly prime terminology for cookbook authors] hydrating.

The half of a crust resulted from me thinking, ‘Hey, I have a half cube of butter, plenty of flour, plenty of salt, plenty of sugar, full-fat yogurt, and an adventurous spirit!’. Okay-yes, my inner monologues aren’t quite that formal, but I threw those together in proper proportions, fed that adventurous spirit by tossing in cinnamon and some vanilla, and well…

Will let you know how this all shakes out.