The Making of Pies
The crust is the hard part: finding the right balance of ingredients so it will roll out without sticking to everything or pulling to pieces, getting the dough thin enough to cover the pan. His grandmother taught him this. “Roll out from the center, John,” she’d told him often enough, patience deepening her accent into something foreign, familiar.
After spending all day surrounded by dust and almost magically high-tech machinery, there’s comfort in the feel of wood under his hands, the smell of flour and butter. It’s something to hold on to, here in alien city under an alien sky.