Last week we fought the moving blues with a galette, eating it amongst the half-packed boxes. Morale was low. Had there been an exit-earth-button, it would have been pressed a time or two. I’m being overly dramatic, but honestly, moving is a drag. I’m not telling you anything new. After it was all said and done, we decided movers probably hate moving more than we do.
Not entirely surprising—nothing seemed to go as planned last week. For a moment, which felt like weeks, we thought we’d have to back out of our new, somewhat shaky, lease and scramble again to find a different place. I freaked out and then made a galette. I know how to cut butter into flour. And add just enough iced water to hold the dough together to yield a flaky crust. This much I know.
Control. It’s been lacking in my life for the past month, which isn’t entirely a bad thing. A lesson I learned from my younger dating days—the tighter you hold on to someone or something, the harder they try to pull away. I’m sure I’ll learn that lesson a million times over again with the arrival of this baby. It’s only natural to dig your fingers deep into a situation when you feel completely out of control. Right? Maybe I’m just consoling myself.
To regain a tiny piece of control, I made this galette. It served its purpose well. But I’m learning, ever so slowly, to let go a bit and ride the waves. Their motion, eventually, leads you back to shore. Now here we are, almost 5 days of living in our new place. Boxes are unpacked, shelves upright, furniture in it’s place, and we’re basically unscathed. We made it, like we always seem to do, minus some freak outs and hiccups. We’ve quickly fallen in love with our new place making the nightmarish moving extravaganza a distant memory. Maybe I should trust in the process of this so called life a little more.
I am, if nothing else, a finicky creature who makes galettes in stressful situations, sometimes letting it get the best of me. This much I know.
PS—thanks for bearing with me these last couple of weeks and for all your sweet comments. They lifted my spirits maybe as much or more than this galette. Much love from me to you.
- Galette Crust
- about 4½ c. of fresh blueberries
- 1 tbsp. lemon juice, fresh
- ⅓ c. pure cane sugar
- 2 tsp. unbleached all-purpose flour
- pinch of nutmeg, freshly grated
- 1 large egg, beaten
- Make galette dough . Refrigerate for about an hour.
- Meanwhile, toss together blueberries, lemon juice, sugar, flour, and nutmeg.
- Preheat oven to 375°. Line a baking sheet with parchment paper or a Silpat; set aside.
- Divide dough into 4 equal parts. On a lightly floured surface, roll out dough. Evenly distribute the blueberry mixture in the center of each crust leaving at least a 1.5-inch clearing space around edges. Fold crust over blueberries. Brush crusts with egg wash and sprinkle with turbinado.
- Bake for 35 to 40 minutes or until crust edges are golden. Serve warm or cool. Top with vanilla Ice cream