The moment in time in which I felt awesome

Was making pie crust this weekend. I read up on making pie crust in the Joy of Cooking because my crusts were never perfect and my last name is Baker, so by God I must try to perfect the pie crust. The thing I really love about the Joy of Cooking is that they have good explanations of what to do when and how a pie crust for a covered fruit pie is totally different than one for a pie you don't bake and really, there were some fabulous suggestions for sealing the bottom crust from sogginess that included melted chocolate with a note that says that chocolate has to taste ok with the pie you are making. I don't understand how chocolate could not make an already delicious item less so unless maybe it's lemon meringue but even coconut cream would raise even more in my estimation if there is a chocolate coating on the crust.

However, I had resolved to use an egg white coating as I was making a strawberry rhubarb pie for lunch with a friend and had mixed together a couple of recipes of the pie crust and thrown them in the fridge for use later because there are strawberries from the farmers market just waiting to be something and rhubarb in the backyard.

The only stupid thing I did was forget the salt and sugar in the second recipe. I'm just going to try sprinkling those on top when I'm rolling it out and will hope that makes it ok - but we'll see.

I totally forgot to brush the bottom with the egg white, but the crust was still really light and flaky and delicious. Paired with the fresh strawberries from the farmers market and rhubarb from the backyard I was in heaven. I had also made a citrus scallop recipe for lunch that turned out really well. I love it when meals I haven't made before turn out good and I so love scallops that I was doubly pleased. Sorry Grandma, these leftovers will not make it to your house. I like them too much.