Isn't it amazing that a family from Texas is using my dad's French Canadian recipe for crepes every Sunday in Moscow? Biscuits are overnighting in my great-grandmother's Bauer bowl. We'll see who has the last word tomorrow, me or the tart crust recipe I'm using for pastry crust for apple pie. It's nice how I needed two egg yolks for the tart crust and then egg whites for the royal frosting–which I am still not over–for the gingerbread houses. But why does my royal frosting keep tasting like soap? Did I buy the sugar in Africa?
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twenty-something years of "what have you been up to?" 
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