Pie

I know my way around a kitchen. As many who read this blog will know, since I first arrived, I have been fascinated by human cuisine. I have mainly focused on dinner, the meal of the day often given the most import. However, I have not focused too much on my desserts. That was before I came to discover pie.

Up until recently, I thought of pies as those frozen store-bought crusts in tins filled with fruit from a can. Since I discovered this new pie place that recently opened (to gift credit, April discovered it), I learned I was mistaken. There is so much more to it to get a delicious pie with a fresh crust. The filling is essential, of course, and something like pumpkin pie reacts with the palate completely differently than, say, strawberry rhubarb or banana cream. And I have not yet gotten to the delight that is quiche.

My point here is I may need to reevaluate my plans to open a restaurant of my own with dessert in mind. April tells me there is a world of possibilities to be open to, and she has a very discerning “sweet-tooth."