I was going to save this post for tomorrow so then I could share my news with the world. Shout it from the rooftop, “I did it, I made it through a years worth of school in 4 months. All you haters who said it wasn’t possible, well look who’s laughing now!” Haters be haters, right?
Well I can’t do that because I’m not finished. Not quite yet. One more exam. But come 2PM tomorrow afternoon I’ll be home free. Finished. Finite. Finito. Fertig (that’s German for anyone who’s wondering). And as the Band Perry would say, DONE.
Was it difficult? Yes.
But was it as torturous, “I’d rather give myself gallbladder surgery with a fork”, painful (like most people indicated it would be)? Not even close.
I guess it just goes to show you can do whatever you set your mind to, given you have the adequate motivation to get yourself through it. And with school and cooking, I usually do. Other things, not so much. i.e. golf, dancing, going for excessively long walks, NOT eating chocolate, staying up late at night, etc.
Once it’s all over, I will have a few weeks to enjoy summer before jumping back into things in the fall. Is it weird that I’ve already bought most of my textbooks already?
In less than a week we are leaving on a family trip to Alaska (on a cruise) via Seattle. Holy man I am excited to eat my way around that city. We are only there for a day before our cruise leaves so I have basically planned out breakfast, lunch and dinner. Dahlia Bakery
, here I come. And perhaps Il Corvo
if we can get a table.
I’ll try not to be too picky though, vacation is vacation. And it feels like forever since the last one
. In the meantime, there’s still a few more dinners to make. Including this summer vegetable galette inspired by fresh summer produce and arguably one of the most famous food bloggers out there, Deb from Smitten Kitchen
Typically when I hear “galette” I think cherries, peaches or maybe apples, come fall. Tomatoes and zucchini definitely are NOT the first ingredients that come to mind. But after making this, they will be. Savoury galettes. Who knew?
As a sidenote and considering how it is Friday and all, I’d like to provide a little link love of some of my favorite blog finds lately:
– This Rawsome Vegan Life
. Looking at her recipes has rocked my world when it comes to raw food, especially raw desserts. I have yet to try any of them but they are definitely high on my to-do list.
. Avocado chocolate popsicles. Umm hello!
– Sprinkle Bakes
. I know, get with the program Mallory. But seriously, there are some mad skills going on here. AKA meringue mushrooms. So whimsical and fun!
Hope you enjoy, happy weekend everyone!
Summer Vegetable Galette
Adapted from Smitten Kitchen
1 1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. cracked black pepper
1/2 cup butter, chilled and cubed
1/4 cup sour cream
2 tsp. lemon juice
1/4 cup ice cold water
Mix together the flour, salt and pepper. Add the butter and cut it in so that you have pea sized pieces mixed in with the flour. Add the sour cream, lemon juice and water, mixing just until the dough forms a ball. Ideally you want to refrigerate it until firm before you roll it out. But if you are in a rush to eat, as I was, you can roll it out and then freeze it before baking. You just have to work quickly so that it doesn’t become too sticky and difficult to work with. I rolled it out between 2 sheets of parchment paper with just a light dusting of flour (therefore no mess on the countertops). Turn the pastry every few rolls so that you get a nice, round shape. Once it’s about 1/4 inch thick, you are good to go. Freeze until ready to use.
1 zucchini, cubed
5 large stuffer mushrooms, cut into chunks
1 tomato, cubed
salt and pepper, to taste
3/4 cup shredded parmesan cheese
1 egg, beaten
Saute the vegetables until they have released most of their moisture (I even drained mine off as there was a lot of juice from the tomato). Season with salt and pepper to taste. Spoon all the veggies into the centre of your rolled out dough, leaving about a 2 inch border on all sides. Fold the sides over top of the filling, leaving the vegetables exposed in the middle. Brush the sides of the crust with egg wash and sprinkle the entire thing liberally with parm. Bake at 375F for 35-40 minutes. Cool slightly, slice into wedges and serve! I topped mine with some peppery arugula, dressed with lime juice and salt.