Last weekend, when I tallied up the sweets in the house, I made a decision about this week’s recipe from The Baking Bible bake-through. I eat lunch with some of my favourite people that I work, every Thursday. It started as a summer BBQ thing, many years ago, since we’re fortunate enough to have a patio and a grill available for employee use. In the summer months, we pay in a certain amount a month, and someone picks up food for the grill and gets reimbursed from the pool. A couple of years ago, we decided to try a potluck version in the winter – we rotate through main course slow cooker meals, and try to keep it relatively equitable. This week, my contribution was going to be dessert.
Here’s a conversation from lunch, from memory:
Doug: It’s quite good. I really like the crust.
Matt: Yeah, it’s good.
Doug: You have to say WHY you like it.
Me: Yeah, if you don’t give me good feedback, you won’t get quoted on my blog.
Matt: I don’t want to be quoted on your blog. It’s good.
[Me, in my head: Too bad, Matt!]
Doug followed this up with gesturing to the pie with his fork, and saying something along the lines of: Normally, I mean, other than something like lemon meringue pie, the filling just all spills out, and the top collapses. This is actually full of fruit. It’s a nice consistency.
Geordie & Jeff agreed with him. So, there you go.