
6 minute read
PILLOW PROBLEMS
WHEN STAYING IN BED FEELS SO MUCH BETTER THAN FIXING THE WORLD’S AILS
Do you ever wake up and just wish you hadn’t?
I don’t mean that in a “wish you were dead” way; just a wish-you-didn’t-haveto get-out-of-bed way?
These days, there are just so many mentally tiring things going on locally and around the world. And I’m not even talking about the presidential election.
Problems arise, solutions don’t, and although most of us have become adept at looking the other way, we know in the back of our minds that we’re just ignoring things rather than solving them.
Which, to me, is just plain tiring.
While reading the Dallas Observer the other day, I had time to consume a hot dog and peanuts while elevating my blood pressure about:
The most recently dismantled Tent City illegal homeless shelter under a Downtown highway overpass. But the displaced just shuffled or carted to another underpass. Bouncing homeless people from one public nuisance site to another doesn’t make me feel warm and fuzzy about our city tax dollars and politicians at work. But wait: The mayor has appointed a task force to study the problem. Now, I feel better.
A sad story by Eric Nicholson about the state’s Child Protective Services (CPS) agency, which appears to have mismanaged a 4-year-old girl to death, among plenty of other problems. The story made a case for “professionalizing” CPS workers by paying them more and requiring them to have additional training, as opposed to hiring kids straight out of college who only last about six months on the job. About $400 million in additional funding annually would be
Rick Wamre
a good start, the writer says, and then maybe this problem of caring for kids whose parents can’t — or won’t — will go away. Until the next time.
The Oncor bankruptcy money-grab. Jim Schutze talks about what he sees as the Hunt family’s stranglehold on city and state politics and politicians. And he notes the mayor found time while solving the homeless problem to pen a note asking the Public Utility Commission to reconsider the Hunt’s proposal to purchase Oncor, the bankrupt energy provider here in North Texas. Schutze has a consistently funny way of making complicated stories both simple and depressing, because once he explains the issue, there’s rarely a good solution. Maybe not understanding the issue is better than not knowing how to solve it?
This Observer didn’t even include a story about the South Dallas woman eaten alive by a pack of wild dogs that perhaps the city should have done a better job of controlling. Maybe that will be next week’s uplifting-story-ofthe-day contribution.
I’m not blaming the Observer for any of this: When you look in a mirror, you see what you see, warts and all.
But looking in a mirror is rarely uplifting these days, what with all of the potential hair and skin and general I-don’t-like-my-face issues that never go away, no matter how much money we throw at them.
All of this is making me long for the companionship of my pillow again. I wish I could summon some energy to face these challenges, but I just can’t.
Not today.
is president of Advocate Media. Let him know how we are doing by writing to 6301 Gaston, Suite 820, Dallas 75214; or emailing rwamre@advocatemag.com.
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CARLO’S BAKERY
It’s been almost three months since Carlo’s Bakery opened at Preston Center, and the cannoli-crazed crowd has yet to be satiated. Our neighborhood can’t seem to get enough of TV’s “Cake Boss” Buddy Valastro and his decadent creations, especially his signature cannolis.
“We sell at least 1,000 [cannolis] a day, and that’s the bare minimum,” says Chad Durkin, research and product development chef for Carlo’s Bakery.
In his role, Durkin ensures Valastro’s strict quality standards are upheld at each franchise, pointing out that the Cake Boss himself must personally approve any and all recipes before they hit the bakery shelves. He has opened bakeries all over the country, but has never seen as robust a response the one seen as Dallas.
“Usually it dies down after a few weeks; with Dallas, it has yet to die down, really,” Durkin says.
On an average weekday afternoon, at least 50 customers are waiting in partitioned lines, taking pictures with the life-sized Cake Boss cut-out and enjoying the buttery perfumed air. A dozen employees buzz around the store, constantly baking and moving patrons through the line quickly. It’s not nearly enough, Durkin says. The bakery is busy hiring another set of employees to keep up with the demand.
“We’re a 24/7 operation, we have people baking all day and all night, every day,” he says. “We have one person who only bakes cakes, that’s it.”
For those that want the sweets without the wait, consider ordering online. EMILY CHARRIER

CARLO’S BAKERY
8319 PRESTON ROAD
469.726.2669
BAKESHOP.CARLOSBAKERY.COM/DALLAS
AMBIANCE: VINTAGE ITALIAN
PRICE RANGE: $2-$45
HOURS:7 A.M.-9 P.M. SUNDAY-THURSDAY
7 A.M.-10 P.M. FRIDAY-SATURDAY
DID YOU KNOW:
On opening day, Carlo’s Bakery sold more than 16,000 cannolis, including three flavors that were specially produced for the Dallas location: Nutella, Oreo and salted caramel.
TASTE OF SUMMER: BERRY SLAB PIE
As we dive into summer with its backyard barbecues and pool parties, easy and fresh are what we want in dessert. A slab pie is the perfect warm weather treat, similar to a classic deep dish pie but on the lighter side due to its buttery crust. I don’t have to tell you that all pies are enhanced with a scoop of ice cream.
Serves 10 people
Ingredients:
Pie crust:
5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
2 cups unsalted butter, chilled 1/2 cup cold water
Berry filling:
4 cups strawberries, sliced
1 cup blueberries
1 cup raspberries
1 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
1 lemon, zested
Juice of 1 lemon
Egg wash:
1 egg
1 tablespoon water
Combine egg and water and whisk. Using a pastry brush, paint the egg wash onto the dough before baking to create a glossy and golden finish.
Directions:
Preheat oven to 350 degrees F and butter a 9x13 pan.
Willow Lane • Dallas, TX 75230

In a food processor combine flour, sugar and salt.

Slowly pulse the dry ingredients while adding the cold butter in cubes. Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together. Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out.
While the dough is chilling, prepare the berry fruit filling.
Slice the strawberries, combine with blueberries and raspberries.

Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use).
Once dough is chilled, roll out to cover the bottom of the pan. Add the filling to the top of the dough and spread evenly.
Roll out the remainder of the dough and cut into strips to make a lattice top. Egg wash the dough. Bake for 35-45 minutes or until crust is golden brown. Serve warm.
Kristen Massad writes a monthly column about sweets and baked goods. The Preston Hollow resident graduated from the French Culinary Institute in New York City and owned Tart Bakery on Lovers Lane for eight years. She blogs about food and lifestyles at inkfoods.com.
