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The Cheesecake Factory

I'm the last person in the world to talk about work because...ugh...work is boring. I talk about work like 40 hours a week, and that's probably 40 hours too many. lol But I have to say that my manager Sean is really nice. He took the whole team out to a holiday lunch at The Cheesecake Factory. And he let us out of work at 11am only to return around 1:30pm after enjoying a very long relaxing lunch. Of course, the downside was that I still had 8 hours of work awaiting me at my desk and at least half a dozen "fires" to put out. Ugh. :-P But focusing on the positive, lunch was very nice and although I'm very friendly with all my coworkers anyway it was refreshing to not be chit chatting about work. I've been to the Cheesecake Factory one other time. It seems to be a very popular establishment since even at 11:30 there was a line out the door. "Really? On a random Tuesday?" Yes. Apparently people go buck wild over gigantic portions of food and ...
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Almond Pie Crust

It's taken a few tries, but I have finally figured out how to make a pie crust that is tasty, tender, flakey and practically fool proof! Now, I don't consider myself a great pie-chef. In fact, I often leave pie crust on the plate because it's not my favorite part of the whole pie experience, but with a few tweaks it's actually quite yummy. 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup shortening, chilled 3 tablespoons ice water 1 tsp almond extract (or any complimentary extract to our filling Mix, or sift together the flour and salt together in a mixing bowl. I don't think it makes too much of a difference. Try your best to mix in the shortening until it's crumbly. I personally like to cut up the shortening first into tiny bits before mixing. Slowly add in water and almond extract until it all comes together into a ball. And this is the greatest trick for dough I never thought of. Tear a big piece of wax paper and place it on your counter and dis...
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