Fortunately, it is the methodical, scripted process that I need right now — the swift
leveling of a cup of flour, the tension of stirring a thick batter with a wooden spoon — and not the finished product.
At the end of the day, if she wastes a
couple of cups of flour and a few teaspoons of this or that in making some inedible brick it was no big deal.
I subtracted the pears, added about a 1/3
of a cup of flour, pre-baked the pie crust, added a layer of strawberry jam under the frangipane, baked it for 40 - 50 minutes at 350, and as it cooled smeared the top with more jam, and sprinkled on a handful of almond slivers.
Moreover, [fraction arithmetic] is common in daily life, for example in recipes (e.g., if 3/4
of a cup of flour is needed to make a dessert for 4 people, how much flour is needed for 6 people)...»