I wrote a lot of word vomit in like June trying to get this post out. But it sounded all wrong. And then I remembered that I have literally not written anything of considerable length in almost 2 years. Aside from maybe editing bits and pieces of a paper. Of course, I've written SOAP (subjective, objective, assessment, and plan) notes, H and Ps (history and physicals), and the letters OLDCARTS (onset, location, duration, characteristics, aggravating, relieving, treatments, significance) over and over again on crinkled pages in my pocket.
But, desserts and foods are not humans suffering in a million different ways, through which careful questioning and trust may only answer about 1/10th of those ways. So how do I talk about my own life and food again? I've never *really* written about food on here. The idea of using an never ending list of adjectives to describe juicy, flakey, melt in your mouth sensations has always sort of creeped me out. I clearly find (like most people), talking about myself significantly more interesting.
The best way (I think) to learn how to write and think outside of a medical note is probably just practice. After all practice, on standardized patients, on classmates, on unwilling pets, and semi-willing SOs is how I got to kinda figuring out how to ask people nosy questions about their lives. (I didn't ask my dog questions about her life, I just listened to her heart murmur lol).
So in honor of "practicing," here is post with 2 pies/tarts, both an iteration of peach and homemade crusts, and a testament to the ideas that 1) improvement can happen, and 2) you can always have more improvement. Pie crust has been something I've dreaded tackling for a while now. Food bloggers and state fairs love to romanticize pie crusts that must use ice cold butter cut in x dimensions, or vodka, or that t-shirt that wins all the football games and makes all the pie crusts perfect.
But just like expert pie contest judges can't always tell what is a homemade vs. real crust, I guess my family at least cannot tell what is good/bad homemade pie crust. The pie crust was actually not as scary to work with as I thought (see Tau Peach Pie), and the challenge was rather dealing with the excessive ripeness of my peaches (thanks over fertile peach tree). However, not having a real pie tin really put a damper on have a nice pie edge. I think the peach tart (red white and blue for 4th of July), ended up having a more uniform crust, though the crust style was a bit more cake rather than flake. Still delicious though.
Alas, peaches that are fun to eat as a snack do not like being put in hot ovens where they will proceed to create a peach juice pool. But, given the depth of human existence, I think I can live with a little bit of peach juice for now.
Peach Pie recipe via I honestly do not remember anymore because I forgot to save my sources, so I will forever be shamed. I swear I am not trying to avoid citing my sources!
Peach Tart recipe via Food and Wine.
