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Pie aromatherapy

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I once interviewed the supervisor of a lamb slaughterhouse. Asked the guy if, at the end of most days, he just hankered for a salad. (Not really, he said. "What did I eat when I got home yesterday? I ate sausage," he said.)

But say you worked at a pie shop. Would you tire of pie? Would you just want to go home and gnaw on a T-bone?

I ask because I'm back from a visit to Paula Haney's Hoosier Mama Pie Company, a slice (pardon the pun) of a storefront on Chicago Avenue in West Town. (Haney is helping us out on a story; look for it next week).

I ask because the aroma inside the shop intoxicates - that magical marriage of butter, sugar and flour, with hints of cinnamon, cloves, sweet cream, apples and general pastry goodness. You want to bathe in it. You want to bottle it up.

I ask, but you already know my answer, don't you?

4-21-09 Hein pies 1.jpg

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Janet Rausa Fuller

Sun-Times Food editor Janet Rausa Fuller is always thinking about her next meal.

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This page contains a single entry by Janet Rausa Fuller published on April 21, 2009 1:15 PM.

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