Post-it note in the most strategic spot: it worked. That and all I have to do is reach for the supersoaker and the scrub jay scrams.

Clerk at Trader Joe’s: “So–you making pies?”

“Got one in the oven right now. Cherry. Cherry with almond.”

He was clearly so wishing for a slice of that as he rang up the box of two pie crusts. I like making pies but I’m lazy when it comes to that part of the process–and theirs are good, only, I fingerpress each of them to cover two pie tins because really, to me a crust at its best is a bit of crunch on the side and just enough there to hold it all in long enough to get it onto your plate.

So if you ever need to know, one of those big bags of tart cherries from Costco makes two cherry pies. Mix 2/3 c flour, 1 to 1 1/2 c sugar depending on your sweet tooth, a tsp cinnamon, a tsp almond extract and 2 or 3 tbl butter, whirled till butter is cut in finely; mix in the cherries and fill the two pies. Bake till done. (425, 350, 35 min, 45 min, recipes vary all over the map, still working that part out. Some say start high and turn lower.)

On the drive home it hit me that the first pie I’d made this afternoon I’d used a glass pie pan with an oven that, per my 1952 Better Crocker, was at 425. I don’t think you’re supposed to use glass above 375. Oh well, it hasn’t broken yet.

And I was home again with a dozen minutes to spare. Bzzzzzzz!

(p.s. A hatchling rescue, a chipping sparrow–photo essay here.)