I know, I know I’ve been MIA for a few months. I would like to tell you I’ve been vacationing in some far off exotic locale, sipping a cocktail with a cheesy umbrella in it, wearing my not so sexy bathing suit with the attached skirt. When the truth is I’ve been home suffering through the “dog days of summer”! Eh summer, not my favorite season. But Fall is just moments away (happy dance).
What I have been doing is sewing. I took formal lessons this past April-May and while sewing school is on hiatus for the summer I’ve been sewing to my hearts content, practicing the basic skills I’ve learned so far. I love sewing! I have a long way to go, so much to learn, as I’m such a beginner, as in the seam ripper is my friend.
Needless to say cooking has taken a back-seat to my sewing. And while I still prepare meals for my husband, were talking things I can produce quickly on the stove. For example “Beanie Weenie” and “Creamed Tuna on Toast” are favorites. Or grilling burgers or steak is easy too. My oven, probably like yours takes a break in the summer.
Maybe in the Fall I’ll be in the kitchen more, maybe I’ll find my balance between my love for sewing and my love of cooking/baking. Who knows? My husband sure hopes so.
A few weeks ago I did make this Blueberry Galette, I had an overabundance of blueberries, and while vanilla ice cream with blueberries is nice or just popping them in your mouth ice cold as a snack are favorites I wanted something different. I wanted to eat pie, with minimal effort and not a lot of time in the kitchen. If you’ve never made a galette it’s incredibly easy and unpretentious. I use store bought pie crust, the final product has a nice rustic, primitive appearance. I’ve also made this with strawberries, if using strawberries you may need to increase the sugar, depending on the tartness of your strawberries. Give it a try!
Blueberry Galette – Inspired by Pioneer Woman
- 1 storebought pie crust
- 2 heaping cups of blueberries
- 1/4 cup sugar, plus a little more for sprinkling
- 2 tablespoons cornstarch
- 1 lemon
- pinch of salt
- 1 egg
Preheat oven to 425 degrees
- Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon and salt in a bowl. Set aside once combined.
- Unroll one store bought pie crust onto parchment lined baking sheet. (I use a pan with sides as tart may leak.)
- Place the blueberry mixture in the center of crust.
- Carefully fold up edges of crust, doesn’t have to be fancy.
- Make egg wash by beating one egg with a tiny bit of water. Brush edges of tart with egg wash. Sprinkle the crust with sugar.
- Bake for 15 minutes until golden and bubbling.