How To Bake The Perfect Pecan Pie. Gina Calanni
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The inside of the building is small, especially given the number of people who are in it, and it smells. The aroma is so strong it’s almost like sticking your head into a burlap bag filled with shelled nuts. It’s the woodsy scent that usually fills the kitchen and the fireside hearth when you crack open nuts over the holidays, because when else are you cracking nuts? Unless the pistachio market campaign is working, and everyone is “getting cracking” even during non-holiday moments.
All of the customers are in a single line, even though there are two cashiers. Both seem to be rundown and in need of a 5-hour Energy or shot of vitamin B, because they’re taking their time running their registers. Tap, tap, tap, tap. “Cash, card, or check?”
Who uses checks?
Both customers already have their cards on the counter. It takes a second for either cashier to notice, and then in unison they slowly pick up the cards. Tap, tap, tap. Ka-ching. “Please sign here.” The customers rapidly sign their names as if they’re going nuts to get out of here.
The store has several empty barrels placed throughout, and in the center are three aisles consisting of five wooden shelves each. They appear to be empty, too. I start to freak out.
Like a beacon of hope, there is a plastic bag, smaller than my purse, pushed to the far end of one of the shelves. I race across the shop and snatch it up. I clutch it to my chest as if it’s the last morsel of bread, and I’m stranded on an island with no hope of rescue.
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