She Caint Git a Job. Going to slog through that and make comments on what is happening on the good side with side comments on "why is life treating me badly."
With that said--been using the food processor, (ironically purchased on the day I was told "it's just not working out" and pie crust is now so much easier. Last night's chicken pot pies delish, thanks to Anne Resturant Chief - added 2 ounces cream cheese to 1 cup flour, pinch of salt and 1/3 cup Crisco-process, then + 2 tblspns cold water, pulse gently, refrige for 1/2 hour, voila, crust like nana and mom and aunt millie. The gravy was an old tip from Mark The Minimalist, equal parts butter and flour for the roux, then a cup of chix broth for every tblespn flour and butter.
