There are a few things in my life that might have gone forever unnoticed, but once discovered, quickly rose to the top of my list of favorite things. One is a paper-cutter. Now that I’ve left my daily position in a classroom I’d probably never own one. But I sure do miss using it. Another thing is wax paper. I’m not even exactly sure what aisle of the store to find it on, but my stay-at-home-mom-sense tells me it is probably near the aluminum foil and Ziplocs.
Whenever John’s mom comes to visit, I’ve noticed she purchases wax paper and probably only uses a foot of it. So I frequently have some on hand, and for a long time, I didn’t really know what to use it for. John informs me that there was a time when people “wrapped their sandwiches” in it. I seriously can’t even imagine how that worked, but I wonder if a rubber band or some Scotch tape was also involved. Another thing that gets left behind after a Grandma visit is leftover pie crust dough. I just had to stop and Google “pie crust dough” to make sure I was even writing it correctly. —Dough, for pie crust? Just, pie crust? Unbaked pie crust? A ball of frozen dough that can be rolled into the shape of pie crust?— This should tell you how savvy I am with the homemade baked goods. (Pillsbury Ready-Made Pie Crust on the other hand, rolls off my tongue like Slice-and-Bake Cookies or Box of Brownie Mix. No Google necessary. I not only know exactly what I’m talking about, but I know exactly where to find it in every grocery store in town.)
The first time some extra pie crust dough was left in our freezer, like the wax paper, I had absolutely no idea what to do with it. John’s mom listed about six quick suggestions before she left (none of which were actually bake a pie) but I think I ended up on the computer and executing a “leftover pie crust” recipe search. I ended up making a quiche. And I fell in love with that quiche. And now we eat quiche at least once every ten days or so. And, for the record, I’m absolutely not complaining about Grandma’s leftover dough in the freezer, as somehow, even with only three ingredients, I have yet to make anything that tastes even remotely similar. I’m sure there’s also some sort of secret to making the stuff stick together better, and I suspect it is either more butter or a golden Grandma teardrop. Either way, I haven’t mastered it yet.
As for using anything other than the stuff that comes out of a bag and rolls into a perfect pie-pan-ready circle, I’m sure I have a rolling pin, somewhere. Unfortunately, I haven’t seen it since we moved. So I usually just grab an empty or completely unopened bottle of wine. You can only imagine the mess this makes. Flour everywhere. Sticky dough residue. The last two drops of wine in the dough and sometimes flecks from the label.
Then one day, I thought about the 74 feet of wax paper just sitting in the drawer wishing to feel needed again.
This stuff is amazing.
Dear wax paper, where have you been all of my obsessively-clean-non-baking life?!
*And, in other non-kitchen related kitchen discoveries, vegetable oil makes a very suitable do-it-yourself-bikini-waxing-gone-bad wax remover.