PostPoems Be Artistic. Be Creative. Be Inspired!

It takes a keen insight

to mold a pie crust into

just the right shape.

Just any dessert will

not do on Thanksgiving;

it has to be THE dessert,

the pumpkin pie that will

be talked about for days

to come.



Enter me with my

pans and rolling pin,

Pillsbury's best flour,

and just the right holiday

spirit to crimp the edges

just right, the

butter vs. crisco issue

already resolved.



I knew all the rules.

"cut" the butter into the flour

with a pastry blender,

use ice cold water,

don't overwork the dough,

flour the rolling pin.

Chill for 30 minutes,

(I later concluded they

mean the dough, not me...);

roll from "inside out."



But, alas...

Haste makes waste,

and inexperience has

caused the measurements

to be haphazard, causing

near-disaster.

Just when the dough-boy

was having a near

nervous breakdown...



enter my best friend,

my friend in knead, Mrs. Smith.

So, novice bakers, when things

go wrong, when crusts don't

crust, and rise doesn't raise,

have no fear.

Look for your friend and mine,

Mrs. Smith - she will

be in the frozen food section,

probably on sale.