Baking the world a better place, one pie at a time.

Why So Long?

Why So Long?

Four years. That's about how long it took to get a Year of Pie ("YoP") into the oven. Why? That's what my friends want to know. Aside from some serious personal-life conflicts, it's a serious public commitment. One pie. Every week. With photos. And writing. On top of that, the pressure to share, even share failures? You got to be kidding.

I really have no idea what to expect. There's already been a steep learning curve with food photography, lighting, staging. It's 180˚ from what I do. And the writing? School was decades ago. Committing coherent thoughts to paper is a stiff, stiff muscle.

At culinary school, Chef Mark always quoted Vince Lombardi: "Practice doesn't make perfect. Perfect practice makes perfect." I'm a bigger believer in "Perfect is the enemy of good," but practice makes it easier. Each pie feels a little easier as kinks work themselves out. YoP has a few weeks of work in the bank. The next month of baking is planned out. Why wait for the perfect moment when now will do just fine?

Chocolate Meringue Pie

Chocolate Meringue Pie