the unstoppable force of my velvet-smooth but adamantine certainty

Dear lazyweb:

I want to make a pie that calls for a pre-made graham cracker crust with a homemade pastry crust instead. What do I need to do to keep the crust from being underdone?

Happy Thanksgiving in advance, Melissa

I saw Julie & Julia today. I can completely sympathize with Julie. I'd be the sort to cry if my aspic hadn't set right after all that work, too. I really enjoyed it, though - as they say, I laughed, I cried, it became a part of me.

I love cooking.

Well, I love the cooking part. I loathe the chopping and clean up. When I have (had) a sous chef and a dishwasher, I loved cooking. :)

I can't cook without measuring ingredients - I put in way too many spices/herbs and things taste dreadful. Only time I've ever tried to stir fry, it was so spicy it was inedible - all we could eat was the peach ice cream we'd bought for dessert. I tend to prefer baking for this reason.

I also can't look in my pantry and magically put ingredients together to make a meal. My first husband was a wiz at that, but I've never had the knack.

I recently read an article about and recipe for homemade caramel. I've never made candy in my life, but I adore caramel, and I went from "oo, caramel!" to "I should make everyone homemade caramel for Christmas!" in about 3 seconds. (I often find myself thinking I should make some or other food stuffs for everyone for Christmas, particularly if it's new and/or exotic. Anyone will make you Christmas cookies, maybe a cake, but nobody gives you homemade caramels or homemade jam, you know?) I don't even own a candy thermometer, so I don't know if I'll ever make that caramel, let alone give it away.