'Sleeper'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Pillsbury also had a "unroll & bake" refrigerated pie crust that I've used in a pinch.
I've never made a pie crust from scratch for a quiche--always this. I think they would be fine for mini pies. Or tarts.
Not everything is a muffin!
I dunno about Jesse, really.
I'm kind of working on my crust skills -- I haven't made a bad one, but I haven't made a great one, either. So I have no problem making it. Now, what to put inside?
There is a spot between my shoulders that has been itching for weeks and weeks, to the point where I'm about ready to go to the dermatologist.
has your husband looked at it? Is it maybe just dry skin with the change in weather?
Pillsbury also had a "unroll & bake" refrigerated pie crust that I've used in a pinch.
premade crusts are fine. If using them in a small tart, I would roll them out a little thinner, though.
Not everything is a muffin!
I dunno about Jesse, really.
You think she's a muffin?
has your husband looked at it? Is it maybe just dry skin with the change in weather?
He doesn't see anything obvious. I have been trying to put lotion on it at bedtime, but it requires some contortions that are not really work-appropriate.
Stop Being a Wuss: How To Make Pie Crusts the Easy Way
OMG, that is so awesome. That is totally how I would write that recipe.
Dana, did you have something else happen there that is not itch related? Any sort of persistent itch reminds me of this [link] article. Not for the faint of heart.
I relit the pilot light for my heater! All by myself!
This really is an accomplishment, as it took me and my landlord AND a neighbor last year.
Stop Being a Wuss: How To Make Pie Crusts the Easy Way
Heh. Except that I never put sugar in my pie crust and I use a food processor for cutting in the butter*, this is EXACTLY how I make them.
*Alton Brown tip - add about a third of the butter and process the crap out of it, then add the rest and pulse until you've got the pea-sized lumps that your recipe talks about. This is how to get a perfect balance of flaky & tender without using Crisco. The pulverized butter will be evenly distributed to create tenderness, and the bigger lumps will stay nice and flaky.