A busy day. Got yesterday’s administrative issue taken care of with no problem today.
Our Culinary Basics I class went into the kitchen today to make pie-crust dough, 6 lb. batches. We used the 3-2-1 ratio recipe (flour-fat-water, by weight), 50% butter and 50% shortening, cut into the flour by hand. It went into the cooler in log form to be made into pies tomorrow. Looked pretty good: properly speckled with fat. I’ve been just awful with pie crusts until very recently when I started using the food processor to mix the dough. This made it seem easy.
Also wore my new kitchen shoes for the first time, and was pleased with them. (Red Wing 6703, aluminum safety toe, non-slip. Lightweight and comfortable.)