Bits of these days…

May happened so fast, is it true we almost have made it through half this year already? It surely doesn’t feel possible. May has brought many hot days. I feel like I should embrace them, but instead I still detest too much sun. 
Our little neighborhood here hosts an annul parade. Exactly one year ago Sunday, the pie-truck opened during the festivities of this yearly event.
This year we’re far more experienced and no longer the newbies on the block. The pie-truck has had a good year. Winter was harsh, so harsh I often began to think we were nutty dimwits for opening the whole pie deal, but as weather warms and rain becomes an occasional treat, the pie patrons are returning. As well as the resurgence of orders for salad… 

Lazy afternoon naps are something I cherish as often as possible, especially since 
my schedule has returned to morning til night; it’s all pie, all the live long day. 
Fittingly I must sing; in the tune of I’ve been working on the rail road:
I’ve been working in a pie truck
All the live long day

I’ve been working in a pie truck
Just to pass the time away ay-ay-ay

Can’t your hear the timer blaring
Biscuits out to cool

Now the customers awaiting
There’s still more dough to roll

Paiku won’t you roll
Paiku won’t you roll
Paiku won’t you roll the dough ho-ho-ho
Paiku won’t you roll
Paiku won’t you roll
Paiku won’t you roll the dough

Someone’s in the kitchen at Paiku
Someone’s in the kitchen I know oh-oh-oh
Someones in the kitchen at Paiku
Rollin’ out the ol’ pie dough

And singing

Fee-fi-roll out the dough
Fee-fi-filly-i-roll that dough-ho
Fee-fi-filly-i-oh
Rollin’ out the old pie dough
Other bits of non pie life:

                                                   I hope everyone had a tremendous Mother’s Day!
      
                                                                          All my best and many cheers ~
                                                                                                Marica

Pie Truck Post

I feel like I have very little time to take pictures right now. My days are soooo busy and filled to the brim with children, pies, house cleaning, and all the other little tidbits of things that have to be done. Gone are the days of toddlers and the four meals that happened before the sun even reached it’s peak in the sky. I miss that slower pace. I miss it a lot. At the same time my current adventures are exciting. I am serving the world up pie. Real, handmade, scratch-made, flour-all-over-me-made pies, every week. There is surely monotony, but there is also that burst of life that can happen when I make a connection with a customer. There are the mornings where all that takes me through is, strong brewed chai, a dabble of music and the revelation that I AM MAKING PIE for complete strangers. This is my art, in the form of the word meaning expression, and I better make use of it while I choose to indulge in such indulgences. 
Like with anything, working out of a truck has its ups and downs. It is a very personal, very connected feeling situation. I see the weather—the windshield and other windows of the truck gift me the sensation of being part of each day as its shifts in and out of clouds, sun, rain, or the rare snowflake that will certainly make me giddy as a child. I am in conversation with each and every customer. They see me wash my hands and attend to their meal, from start to finish. Not so much the cooking, I’m in the truck, and they usually wander off to sit down, but as in the way you are a friend to a barista; they remember your drink and make it themselves. I am my own boss. I hesitate to use that word, it is so ugly and unbecoming of what the meaning of that is. I have the weight of making sure I cross my Ts and put tails on my Qs. I often am ready to turn off the propane-powered ovens, lock the door and leave the mess for another day. But I don’t. But I do dream of it, sometimes. 

 I taste food, constantly. I actually realized something the other day—I recommend you give it a whirl—I realized that if you stop to taste food it tastes more. I am often beside myself with how amazing and unbelievably out of this world a simple thing like a mushroom sauteed in butter can be. What I noticed was, even if you eat something less than incredible, if you stop and let your tongue fully communicate to your brain before you swallow it down, it is remarkably more tasty. I tend to be a scarfer. I can eat a burrito faster than my stomach will enjoy, only near the end when I am already quite full do I slow down enough to truly taste. I am planning to adjust my tendencies. 

And I like how magical people find pie. I like touching the piece of a person that goes straight to their, for lack of a better word, “inner child”—the part of us that gets excited by windstorms and soft about Christmas lights. So often pie sounds good, but when it is delivered, it’s a lukewarm, over-sweet, rancid butter lingering disappointment. I love knowing that what I set before these people is the right amount sweet, freshly baked with real butter, and the kind of care I would want someone else to put into my food. Even our sweet pecan pie, though sweet, makes the mark, at least in my opinion. 
 
I wanted a place to serve food from. The goal was good, real food—kind you read about in storybooks—at a price where it isn’t only available to the aloof, fortunate eaters. That would make my stomach turn. It is an almost impossible balance, but so far we are hanging on. 
 
Well, long winded and pie oriented, I better get to bed. Tomorrow is Monday, lovely, lovely Monday. 


                                              Hope you all have a good night!

                                                                                         Marica