30DAYSOFTIGHT!!

see you, september....
what a crazy month, neighbors-
from the mad-dash scramble to get permits and applications sorted
well after the fact of actual construction;
to the signs and stickers and frames and flowers that followed;
to the savage scheduling spread-out;
and the tiny detailing that's still underway;
plus,
all the real-time tattoo activation that gets zipped and zapped throughout;
and bookending every day of busy blitzkrieg business,
there's still a ton of treats being invented, and baked, and eaten-
because too much is the right amount,
and anything less is pure bullsh!t.
damn, dudes,
it's been just about the most brutal and most fantastic thirty days
i've ever had happen in sequential serial numbers, from the first to the last.
plus,
the treats are expert AF.
that's no joke.
check the teleport:

ALMOND AND RED PEAR TART!!
that's that wu-TANG jauns, buddy.
why?
because it ruled everything around me for as long as it took to literally eat the entire thing.
(which wasn't long at all)
red starkrimson pears are juicy juicers, and they have a fancy name, too-
guys, you know that toasty almonds are always invited to my mouth's makeout parties.
...especially if they're buttered, and zapped with vanilla and almond extract,
and a baby bit of brown sugar, too!!
mmmhmmmm
a tiny bit of heat, a babier bit of vegan butts, and a splash of those wet concentrates,
plus a pinch of light brown love, and suddenly some already excellent,
but proportionately ordinary, ovals turn into beige wafers of wonder.
word up.
friends,
it's all about the crust, which frames the whole scene in crispy gold.
the new-new flaky cookie-pastry hybrid dough is pretty damned great.
-
*
CRUST!
-
in a bowl that'll fit it, cut your fats and your flours as follows:
1 1/4 cup a.p. flour;
1/4 tsp salt;
3 T sugar;
4 T vegan butterish;
3 T vegan creamchee';
then add in:
1 tsp vanilla;
3-4 T non-dairy milk, or more, depending on how crumbly you want your dough.
i used it immediately, too, with no adverse effects.
lucky lucky.
i mean,
the braids are tight, the leaves are sharp, the crust is crusty,
and all of it baked into that big baddie in 20 minutes at 410℉.
how simple is that?
i cut the pears into rings, because pears are superior to apples in that regard.
their core is basically just more pear, of the same consistency,
which, in turn, means more edible surface is contained in there.
and that's dope.
the brown sugar on top is there because rules is rules, bro,
sprankles make baked goods great.
that's a thing you ca't skip out on, unless you want to be lame.
and no lames are allowed.
....well,
except for the bread scoring tools;
but that's a whole other thing anyway.
uh-huh.
***********
there's only ever more to do,
no matter how much i get done.
it's slightly overwhelming much of the time,
but,
then there are the glimpses of what's really poppin',
and it's all really pretty amazing.
it just is hard to see it when you're hip-deep in doing it.
there's a much bigger picture visible from outside the dervish whirlwind of devilish details.
i know it,
and when y'all notice it?
THAT'S when it feels like i've invested my time in a worthwhile fashion.
it's never finished, but it's always happening,
and i s'pose that's kind of the whole point;
never quiet, never soft.....