You can't win them all. Sometimes you can't even get them. Read on to see what happens when life hands consultants lemons.
“I’m helping him,” I say.
“Well, you either are or you aren’t” he said, his smile beginning to harden, his eyes wide and staring.
“But you didn’t win” I say as calmly as I can.
“Only by 179 votes,“ he went on, undaunted. A small crowd seemed to have broken off the main throng and gathered around us. Could I escape?
“People won’t read all that.”
“They do,” he continued, hearing nothing I was saying. He proceeded to tell me how people read it at the door, they read it in the post office.
“OK,” I said, looking or a way out. “Aha” I thought, if I can’t get out, he has to leave.
"Thank you for sharing; I think that lady over there needs to talk to you” pointing vaguely toward the back of the building.
“Oh” he exclaimed, quickly refolding him treasure and heading away.
Lemon Ginger BarsCrust:
1 1/2 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup powdered sugar
1 cup butter, cut into cubes
1 Tablespoon crystallized ginger
2 cups sugar
1 Tablespoon lemon zest
1/4 cup lemon juice
1 teaspoon baking powder
1/2 teaspoon salt
additional powdered sugar for sifting over top
Heat the oven to 350°. In the bowl of a food processor, combine flour, butter, sugar and crystallized ginger. Pulse until dough starts to form. Press dough into an ungreased 9 x 13-inch baking pan. Build up the sides about 1/2 inch. Bake for 20 minutes.
In the bowl of the food processor — no need to wash it out — blend topping ingredients until light and foamy, about three minutes. Pour lemon mixture over crust. Bake for about 25 minutes until set and no indentation remains when touched in the center. Cool and cut into squares. Sift over additional powdered sugar if desired.