Larisa texted a couple of us about an event she was going to at her church. “I have to bring two quiches,” she wrote. “I’m using Pam’s pie crust recipe.”
It struck me, seeing that written out. I had shared the recipe with Larisa. It is a recipe I had sought out, long ago, for less than altruistic reasons, and one I use regularly. But I’ve never thought of it as MY recipe.
Way back when, back in my husband’s murky past, there was an accomplished pie-baker. We’ll call her Lulu. Newly married, I was determined that MY pies would surpass hers, surpass them by so much that those pies o’ mine would wipe out any nostalgic memory. There would be no reason for folks at family gatherings to sigh and say, “Remember Lulu? Remember her strawberry rhubarb pies?”
So I mastered pie fillings: that was fun. But the crust…
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