The typewriter, while a more roundabout
way of typing these days, is a wonderful contraption that has served many a
typist well since its invention. With its delightfully click-clacking keys and
a satisfactory ding upon reaching the end of the line to let one know that the
margin has been reached, the typewriter presents its user with an array of happy
noises to let them know of the progress they are making. Of course, sore
fingers may also present one with a fair idea of how long one has been working,
but it must be admitted that sore fingers as a gauge are not nearly as
entertaining or fun. However, the pleased feeling one has upon completion of
the letter, form, or whatever they have been they have been typing is, more
often than not, well worth the work.
Frequently accompanying a typewriter
are several important accessories. These are things such as the ribbon, a
typewriter eraser, and quite possibly correction film. The first being a
necessity if one should actually want something to be put on the paper, as opposed
to turning out a blank page, and the later two items for removing what one does
not want on the paper, but may have accidentally put there. Not uncommonly one
will find themselves in search of at least one of these items in the course of
their typing and quite possibly have to empty a drawer to get at them.
In addition, aside from all the
ordinary people who have used typewriters, just think of all those lovely
authors who did too, such as Joan Aiken (who never wrote on the computer),
George Orwell (who used a Remington), Daphne du Maurier (who used an Oliver made
in the USA) and, lest we forget, Ray Bradbury (who wrote Fahrenheit 451 on a typewriter and a coin operated one at that!). Lewis
Carroll even used one, which sold for a good amount at auction earlier this
year! Also, in the event that one is wondering, there is a national typewriter day; it is on June 23rd. ♥
Pie making is a tradition that has been passed
down through the ages and a very yummy one it is at that! When going about the
process of making a pie there are a great many steps and things one ought to
keep in mind. To start with, the type of pie that is to be baked must be
decided upon. In making this most important decision, the pie maker will find
themselves perusing the pages of their cook books and their recipe cards causing
them to consider an array of delicious pies, such as apple and berry, and some
not so delicious pies, such as a prune-banana. Usually the decision is an easy
one to make based on season and what sort of filling is readily at hand and
with this decision having been made, the pie maker is off and running and ready
to face the making of the crust.
The
first step in making the crust is to mix the flour and salt. Something that
must be remembered is that it is unwise to dump the flour into the bowl from a
height that is greater than necessary. Failure to keep this in mind will
generally result in a small dust storm and it is usually at this point that the
pie maker will look down and realize that their previously black shirt would
have been better off had they worn an apron. After the dust storm has settled, the
pie maker will then have to cut in the shortening. Cutting in of the shortening
first requires that the shortening be measured and then taken out of the
measuring cup, which in itself is a task. The shortening, being an ingredient
that feels the need to stick to everything it touches, once put in the bowl
with the flour and salt will do everything in its power to avoid being cut into
pea sized particles by the pastry blender. This includes sticking to the pastry
blender, then sticking to the knife used to get it off the pastry blender, and
then to the pastry blender again. To combat shortening fatigue, one should
remind themselves that without the shortening that the crust would only be a pasty
goop and that there would be no purpose in making it. Upon the survival of cutting
of the shortening to the correct size, water can be sprinkled (not poured,
which will make things more difficult) onto the mix. From there the pie maker
will be able to gather the dough into a ball in hopes that it will not crumble
or be overly sticky. Having a ball of dough the pie maker may now vigorously
take a rolling pin to it after causing another dust storm by placing flour on
the surface on which they intend to roll it out. Being ever so careful the then
rolled dough may be placed in the pie tin in hopes that it will not stick to
the surface or tear before it reaches its final destination.
After the crust has been completed and the
pie maker has taken a deep breath to recover from their unintended exercise,
they may then prepare the filling to go in the crust. In doing this they should
be sure to follow the directions least they forget to include the final step of
dotting the top of the filling with butter, which if forgotten will only be
thought of after the top crust has been placed and sealed and the pie had been
in the oven for about 15 minutes. If the pie maker does remember the butter,
then they are almost sure to forget to put aluminum foil around the edge to
prevent it from burning. Like the lack of butter, chances are that this will not
be realized until the pie has been in the oven for a considerable amount of
time. In either case, the pie maker should look forward to a brief moment of
panic and quite possibly burnt fingers. However, in the end the pie maker
should hopefully find that they have a well turned out pie to grace their table, unless they have been daydreaming in which case it will most likely have burnt,
and will then be able to focus on the mess they have made of their kitchen.
And now having read these helpful instructions, one can be sure that they will know how to successfully make a pie should they wish to do so and quite possibly will have gained a greater understanding as to why the pieman refused to let his pies be tasted before seeing a penny. ♥
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