let's be nothing, i hear it lasts forever♥

Doesn't know her favorite flower, doesn't know her favorite color. This is, sadly, typical for most dudes that come in. We help him pick out an arrangement.

"Yall sell chocolates?"

"Yes we do," our designer says, indicating the assorted chocolates we have available. Personally, if I wanted to eat chocolate flavored wax, I'd just lick a bath and body works candle, but my opinions wont keep a dude from sleeping on the couch. "But we also have our snack baskets over here."

He gravitates towards the snack baskets, which have more recognizable brands. He picks them up one by one to see which one has the most value, and lands on out meat and cheese sampler.

He seems very proud of himself for choosing this one. While hes at it he picks a teddy bear to go with the flowers and heads up to the register to pay. This amounts to something over 100$

"I see you picked the meat and cheese tray," our designer says. "Good choice."

"Yeah," he said with pride. "I was gonna get one of the others, but then I remembered she's vegan."

Absolutely frozen by the comment, our designer simply stares at the package of assorted meats and cheeses. "Vegan, you say?"

"Yeah, she's all about the health food stuff."

"Vegan," she says again, sounding the word out to make sure it meant what she thought it meant. "Is there any way I can persuade you to get a different basket? I dont think vegans can eat meat... or cheese. The crackers are the only thing in here that's vegan, i think."

He looks down at the meat and cheese basket with fresh eyes, studies it for a moment and turning it over in his hands to assess the contents.

"No, I'm right about this," he says, and hands over his credit card.

Maybe! Or maybe one of many things might be different from the recipe you’ve been trying to follow

Baking is largely both a science, and bullshit. Anything from the altitude you’re at, or the mosture in the air, or the way you’re measuring ingredients (ie weight vs volume) can effect how your final result of what you’re making will come out. A few examples just in my grandmother’s Apple Pie recipe are

Her recipe calls for Crisco in the crust, but Crisco changed their formula in 2007, effecting the taste and texture of the crusts made, so adjustments have to be made to account for that

The Apple tree in her backyard is gone, and no apples sold commonly in stores are similar to whatever random variety she had, and there are over 7,500 known varieties of apples

Not all flour that you buy from the store is the same, and I’m not just even talking about like. Cake flour vs wheat flour. Even in the US the kind of regular baking flour differs depending on where you live, and where it’s sourced from

So will I ever make that Apple pie I remember fondly from my childhood? Probably not! Just gotta figure out my own thing that works.

So far so normal, right? But then:

Like what. And then: