Reawakening - ode to the perfect butter tart

So soon the mayor will tell us we can reopen. Last month we ordered plexi-glass barriers which got here last week. They say disinfectant hand sanitizer, gloves, masks will be needed. I was trying to figure out how the probabilities of mask effectiveness works. If a mask has a 60% blocking ability, there is a 40% chance of getting the virus.  A second person wearing the same mask reduces that 40%  another 60% with them wearing the mask too or 16%. If you put 50% in the two masks reduce the risk between two people to 25%, for 90% effective masks it goes to 1%. So you multiply the chances of getting infected together and subtract from 100%. Chances of getting infected = (100 - A)(100-B)/100, A = effectiveness of first mask and B = effectiveness of second mask. In other words you reduce your risk of getting an infection by wearing a mask. The other person reduces that risk even more by wearing a mask too. So even if you wear a cloth mask which is 50% blocking, if everyone did that you increase the effectiveness to 75%. Did you notice that countries and neighbourhood where a lot of people wear masks have less cases? It's really the only way we can open everything and keep the economy going. I think we will all come to that conclusion. It isn't for weird cultures anymore. It will be to save our economy and our lifestyle. 
Our world has changed but only for now. I wear the mask to protect you and you wear one to protect me. Together we stop the virus from spreading. Either that or we stay 6 feet apart . Then maybe one of us won't unknowingly infect our 65 year old neighbour with heart disease. I like to think most of us still care about that. This is like drunk driving. The guy who doesn't care is not the person who gets hurt or dies in the car crash. Sobering thought. Never has the world been rooting so much for the scientists to save us with a vaccine. 
But back to food. Lately have you noticed the phases of our hoarding - toilet paper, dried pasta, mac and cheese  pasta sauces, meat then flour and pie crusts, hair dye. Some economist will make some sense of this someday. Allen has been buying back ribs, corn meal, fresh spices, lemons, eggs. There is nothing more heavenly than a lemon meringue pie made from scratch. I get to taste his creations. The corn bread is just to die for.  It has southern tradition. Bobby Flay would be proud. OMG the banana cream or chocolate cream is better than...well...
A friend of mine at work squirreled some butter tarts  away in a freezer from a pot luck months ago and he said it was still amazing. I have to admit. His butter tarts have never made it t the freezer so I wouldn't know. All I know is that they are perfection. It is a desert with only a few ingredients but the filling to dough is very high, the pastry is light and the filling made with our secrets never burns. We are not afraid to fill it to the rim because if you know what you are doing it boils just right to a perfect carmelization and comes back to earth to sit nicely in the pastry shell. People say it is light, crispy yet gooey inside. Just like the old world bread baker it is more than a recipe it's an art.