a week later

SO much life unfolds when you aren't writing it down while
sat in front of a computer.
before i left for connecticut,
i made a galette.
and it was crispy, buttery, flaky, and sweet,
as well as rich, tart, and nutty...
basically, it was a F*ing triumph.
wanna see?
you got it-

that's expert, right?
RIGHT?!
yep.
you know it's true-
here, look again, a little closer:

WORRRD.
that's cranberry sauce, the vanilla-cider perfection that i make from scratch.
and crushed pecans.
and dark chocolate chips.
all the righteous just-rightness of a great pastry is all right here.
-
*
PASTRY!
-
in a food processor, combine:
1 stick (8 T) + 3 T COLD vegan butter;
dash of salt;
3 T vegan creamchee';
2 cups king arthur all-purpose flour;
3 T sugar;
1 T powdered sugar;
3 T non-dairy milk + more if necessary-
all pulsed together into a crumby crumbly sticks-together-when-pinched pile
of pulverized pebbly pastry pre-roll.
tightly plastic wrapped and refrigerated for at least an hour,
before getting rolled out on a well-floured surface....
do not bake pastry dough at less than 400℉ or it'll suck.
that's real.
crispy pastry needs heat.
remember that.
*
when you combine a bunch of stuff, and it's all good stuff,
you get even better results.
tart, sweet cranberries and dark, rich, chocolate and crunchy sharp pecans
and then smooth buttery crust.
that's everything being excellent at once,
and that's why i ate the whole F*ing thing.
sometimes, y'gotta eat the whole thing.
rules is rules, man.
and too much is the right amount.
***********
that was over a week ago.
it's after christmas now.
in fact, in years past,
this was when harvest and maple and i celebrated XI-mas.
but today, it's just the day i go back to work.
time moves on, and things change,
and i think it's about time to stop fighting that;
never quiet, never soft.....