"I was reading a book about pleasure,
how you have to glide through it
like an arrow
passing through a target,
coming out the other side and going on."
— Tony Hoagland, from “What Narcissism Means to Me,” in Impossible Dream
, (Graywolf Press 2009)
Ceramic Art by Paulette Bos
"Stories, like people and butterflies and songbirds’ eggs and human hearts and dreams, are also fragile things, made up of nothing stronger or more lasting than twenty-six letters and a handful of punctuation marks. Or they are words on the air, composed of sounds and ideas-abstract, invisible, gone once they’ve been spoken-and what could be more frail than that? But some stories, small, simple ones about setting out on adventures or people doing wonders, tales of miracles and monsters, have outlasted all the people who told them, and some of them have outlasted the lands in which they were created."
Will Sampson gets a kiss from a mountain lion cub, in Fish Hawk (1979)
Rustic White Peach, Blueberry & Basil Skillet Galettes
Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hour 15 mins
- For the Galette Crust:
- 2 cups gluten free AP flour mix (I use my own mix found HERE)
- ¼ tsp sea salt
- 4 Tbsp granulated cane juice (aka unrefined sugar) ( I use Zulka)
- 1 ¾ sticks very cold organic butter (7 oz) cut into small pieces (I use Straus)
- 2-4 TBSP ice cold sparkling water
- 2 firm white peaches, sliced and pit removed
- 1 ½ cups fresh blueberries
- ⅓ c loosely packed basil, sliced thin
- 4 tbsp peach simple syrup, divided
- 2 tbsp peach simple syrup**
- 4 tbsp turbinado sugar
- Combine the flour, salt and sugar in a food processor and pulse. Keeping the food processor running add in the cold butter a couple pieces at a time and mix until its very crumbly and resembles sand. Stop the processor and scrape down the sides. Then pulse again while adding 1 TBSP of water at a time until the dough comes together. You may not need to you all the water.
- Remove the dough from the processor and knead slightly on a lightly floured surface (with gluten free flour). Divide into two balls and slighty flatten each into a disk. Wrap tightly into plastic wrap and chill for at least 20 minutes.
- While the dough is chilling in a medium bowl combine the peach slices, blueberries and sliced basil. Add 2 TBSP of the peach syrup and stir gently to combine.
- When the dough is chilled, using only one at a time keeping the other chilled, lightly dust your surface with gluten free flour and roll out to a 10” circle. It doesn’t have to be perfect. Gently lift the dough and lay over one of the mini cast iron skillets allowing the edges to hang over the sides. Gently press the bottom of the dough into the skillet. Repeat with the other dough and skillet.
- Divide the peach mixture between the skillets and pour 1 TBSP of the remaining peach syrup over them. Fold the edges of the dough over part of the peach filling, overlapping each section to form a rough edge. If the dough tears a little that is fine, it is supposed to be more free-form than a pie. Brush the edges of the dough with 1 TBSP of peach syrup for each tart and sprinkle generously with the turbinado sugar. Place the skillets on a baking sheet and bake for 35 min. Let cool slightly before slicing and serving to allow the juices to settle, being careful as the skillet will remain hot, especially the handles. Serve warm with vanilla ice cream.
** You can make the peach simple syrup ahead of time to save time when making the galettes or make it while the dough is chilling.
You can make this with regular all purpose flour too. Just use the same about of cups of flour.
- See more at: http://www.pineappleandcoconut.com/recipes/rustic-white-peach-skillet-galettes/#sthash.jtVOqg22.dpuf
Frida dans le XIème
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"Knowledge would be fatal. It is the uncertainty that charms one. A mist makes things wonderful."
Oscar Wilde, The Picture of Dorian Gray
Behind the fog~ Shanghai (by ~mimo~)