It has been sitting there way longer than I care to admit. Not cool.
What I really wanted to do? Work on this:
A deliriously delicious galette bursting with plump blueberries fresh from the market. I was in some serious need of baking therapy. It is the thing in life that can most quickly press my ‘reset’ button. And it needed to be pressed.
This week had been full of water, generators, broken HVAC compressors and headache inducing temper tantrums from tenants. It’s funny how a complete act of nature leading to more than 700,000 without power can somehow be completely missed by people. I promise, I am not out to personally make you overheat in your suite. It just might have to do with the 80 mph winds that blew through here. Just a thought.
So, needless to say I hadn’t been devoting a lot of time in the kitchen. At one point M asked me if I was going to be able to make dinner the next night. AH! That question should never be asked in my home! ‘Did you remember to record the game?’ (50% chance on that one). ‘Did you remember to water the flowers?’ (Never). ‘Can you please go check the sump pump to make sure our basement isn’t flooded?’ (Um, terrifying as I’m convinced a man lives in that room, but OK…). All valid questions. ‘Dinner?’ NEVER! Almost broke my heart.
So, here’s to getting a home cooked meal on the table and a beautiful blueberry galette to a much needed cocktail hour play date (thank you, Kelly – rockstar mom, two days without power!). Things are turning around. Now, about that laundry…
- frozen pie crust
- 2 cups of fresh blueberries
- 1/4 cup of sugar
- a light dusting of corn starch (about 2 tsp)
- a pinch of cinnamon
- the juice of half a lemon
- a beaten egg
- It's been a long week so far, let's keep this one basic. Run to Trader Joe's and pick up their frozen pie crust. Allow it to thaw on a cookie sheet for an hour.
- In a mixing bowl gently toss about 2 cups of fresh blueberries with 1/4 cup of sugar, a light dusting of corn starch (about 2 tsp), a pinch of cinnamon, and the juice of half a lemon.
- Scoop the blueberry mixture into the center of your dough, leaving a 1 inch border. Working in a circle, fold the crust in overlapping pieces over the berries, as pictured. Don't worry if it's not perfect, it will taste better that way!
- Using a pastry brush, brush the crust with a beaten egg. Bake for 20 - 25 minutes at 425 degrees until the crust is golden and the blueberries are bubbling. If the crust looks too brown before the blueberries are bubbling, cover the galette with foil and continue baking.
- Serve with warm vanilla ice cream. Yummm.
And yes. I did fold the laundry before I made this, much to my despise.
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