Hello, old friends. I know I’ve been absent, but it’s been tough to get back into the swing of things after our glorious California vacation. We had a wonderful time on the other coast, soaking up the sun, eating our weigh in tacos (literally), and seeing a pair of good friends get married. We started in Sonoma, then worked our way down to LA. I’ve got plenty of photos to share at some point, of course, but for now, I proudly present the below photo of Kramer and me all dressed up and looking fine, if I do say so myself. We can look pretty good when we put the effort in, don’t you think? Funny enough, I’ve recently received a handful of comments chastising me for posting vacation photos. These particular readers feel that I am “forcing” people to scroll through too many vacation photos, and that it is “selfish” of me to do so. How dare I! How dare I post personal photos on my blog and not simply a recipe. How dare I use this space to not only write about the food I love to cook and bake, but share stories from my life? The nerve, really. I should have remembered that this isn’t my blog, but a public forum in which I am to test, develop, photograph, and write up recipes for the masses. That is apparently my only purpose, according to these jerks. That’s what they are: jerks. The vast majority of people who stumble across my little space are incredibly encouraging, super nice, and totally inspiring. So to you fine people, I say thank you very much for always making me feel like I can share and ramble and be myself here. To those few and far between who want to be rude: please just go somewhere else. The internet is full of wonderful places to find interesting things to cook. If you don’t want to stare into the sunglasses-clad eyes of my husband or myself, or gaze upon the mounds of tacos I ate in the past few weeks, I’m certainly not going to ~force~ you. For now, anyway.
Annnyway, galettes! Who doesn’t love a galette? I was recently inspired to make some of my own after working on this galette video with Yossy of Apt. 2B Baking Co. She makes it look so easy, and while I don’t find it quite as breezy as she seems to (you go girl), I do love that a galette is totally free form and open to interpretation. You don’t need to worry about much when you’re setting out to make a galette. It’s totally rustic, and meant to have that not-so-perfect charm to it. Folding over the edges of a galette is a wonderful dream compared to the pain in the ass that is folding over the edges of a pie that you are worried about making looking ab-so-lute-ly perfect, you know? In the summer, I know it can be daunting to turn on your oven, but there are often random cool days in between the sweltering ones, and on those days, I highly recommend turning the oven on for 45 minutes so you can bake yourself two of these golden, bubbling treats. I used cherries and raspberries here, but really, you can use any summer fruit you like, and in the fall, maybe hit up some pears and apples in place of the stone fruit. It will be equally delicious and smile-inducing, I promise.