I’m in my car thinking deeply about crust.
I’m thinking about the different meanings the word holds, from the Earth’s crust to the crust on a loaf of bread to the crust you need to scrape off the bottom of a pot after overcooking your mac and cheese.
And there’s pastry crust: The compressed, fragile cradle to a creamy filling is always a delight; browned, crumbly bits fall off your fork as you bring a bite to your mouth…