hmmm?
oh.
you aren't aware?
for realsies??!
dudes,
cinnamon swirl tops are the TRUTH.
i mean,
they're like half palmiers, overlapping and activating all
the protective talismans of total taste immersion,
like an expert shield wall of worthy warrior poetry,
and cinnamon,
on top of my numero uno favortite.
a fresh local macintosh apple mutha-btchin' pie.
word...
huh?
oh. i made a pie.
take a teleportational LOOK:
kaBOOM!!
y'boi right here is climbing all up into the pie scene,
and those cinnamon swirls are only adding to the eminence and excellence
of my powerful panful of apple cinnamon brown sugary big action.
now,
i'll admit that my tendency towards overdoing things is why
they're not as defined as the could've been.
no, for real.
i took the buttery brown sugary cinnamon filling to eleven,
but the pastry only went to ten, if you feel me....
too much is the right amount,
but it might lead to overloads and overflows of blarped out caramel if you aren't careful.
...and i wasn't careful.
so,
the swirls are only swirly in some spots,
and, while still incredibly flaky and buttery and crispy and sticky everywhere else,
they're more of a suggestion than a definitive structure.
damn.
next time, neighbors.
i'll get better and get it together next time.
until then,
lemme tell you a little more about a good pie-
i bake em at over 400℉.
like 415-25.
that's right.
i want my edges golden brown, bro.
and i've described in detail my piecrust about a billion times,
so i'm going to skip it right now-
however,
the apples were exxxtra tasty this time,
and i think it's because i used butter AND organic sugar AND cinnamon AND ginger
AND agave AND vanilla in the pot with 'em.
i cook my apples enough to soften them,
and create a pectin-rich syrup to soak into the bottom crust.
i like the juice, but not if it's all sorts of wet.
for whatever reason, these jauns weren't inclined towards being watery,
and that was great news.
now,
if you don;t let your apple blops cool a bit, your bottom crust will wilt and melt
and generally kind of suck.
that's no good, so be patient, and allow your apple medley to take it easy first, man.
eight medium apples should do the trick, but i'll wager nine is even better.
a braid around the rim always makes me more interested in a slice of this hottness.
i'm a sucker for a braid,
and i'm guilty of overdoing the things that i like.
so, braids happened.
and raw sugar sprankles on TOP of the cinnamon swirlies did too.
damn.
i go hard on the pie scene.
i really like pie.
i mean, c'mon, what's a lean, mean, mutha-ucker s'posed to do?
bring that weak sh!t up in here?
i don't think that's the right play.
so,
i go hard on the pie scene.
that's my area.
***********
we gave away TWO free tattoos yesterday.
uh-huh.
that's right.
to celebrate completion of our amazing avocado death star,
we turned up our own giveaway to eleven.
why?
because we had that sh!t up on instagram & facebook,
so it sort of made sense to separate them a little bit;
and also,
because we're always willing to do MORE.
real talk.
this new studio situation is more demanding than i thought it'd be-
and i thought it'd be pretty effing demanding.
yikes.
and seven days of tattooing every week is a LOT.
i barely have time to grocery shop,
which could severely limit my cake production.
that's a harder style than you might imagine.
truth.
making and baking have been my saving graces for a little minute now.
and without all this fine food fabricating,
i might not've become the interior decorating despot in charge of my own spot.
no, for real, though-
all that intentional invention and attention carried over to the new studio.
without the cake, there could not have been our most magnificent bathroom.
weird, i'll admit.
but also not a joke.
it's all really happening.
we've got lucky winners,
we've got busy days,
we've got much to do.
there are far worse ways to span time,
and i think we're very fortunate for the immersive environment
and the attentive clients,
and the general attitude of gratitude and generosity we cultivate every damned day;
never quiet, never soft.....
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