Only when you breathe through the dark spaces, and wake each morning determined to design a day that’s extraordinary, magic starts to happen. Over the past few months, I’ve been trying to architect a life where my writing, passion for food and affection for digital marketing could cohere, play in the proverbial sandbox as it were. Admittedly, the journey has been a difficult one, fraught with unease, self-doubt and the fear of not being able to design a life worth living. For sixteen years I occupied offices, moved my body from one desk and door to the next. Carted business cards in my pocket, ordered out or queued in long salad lines for lunch. I clock-watched, water-cooled it. But lately, inspired by a host of other amazing women who have made the ferocious leap in leaving their ordinary lives in pursuit of the extraordinary, did I realize that it’s possible to break ranks.
It’s possible to have a life that is not confined to the four walls of an office space.
Just this week I’ve embarked on a partnership with a dear friend + brilliant brand marketer. Our goal is to take over the world, one pony at a time. This partnership also allows me time to write a story collection (100 pages, in progress) and pursue smaller, more meaningful projects. And did I mention that I’ve been baking up a storm?
All of this light broke this week so I’m still trying to stand still in it. Feel it. Who knows if this path will be a successful one, but isn’t it wonderful to think that the very act of trying itself makes it all worth it?
Here’s to making magic happen. Sending love + light to all of you.
INGREDIENTS: Crust recipe courtesy of Alice Waters’s The Art of Simple Food II; filling recipe courtesy of Culinary Couture
makes enough for two crusts
For the crust
2 cups all purpose flour
1/2 tsp salt (optional)
1 tbsp sugar
12 tbsp cold butter, cubed
1/2 cup ice cold water
For the filling
2 cups fresh blueberries
1 and 1/2 tablespoons cornstarch
3 tablespoons granulated sugar
2 tablespoons honey
zest of 1 lemon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the crust: Combine flour, salt, and butter. Pulse a few times; just until butter is in large irregular pieces. Drizzle in the water bit by bit, pulsing in between, until dough forms a craggy ball. Divide in two, shape into discs, wrap in plastic, and refrigerate for 1 hour or longer. Gently flour your counter and roll out the dough to 14inch wide. Transfer the dough to a baking sheet lined with parchment paper and rest in the refrigerator for 30 minutes. Fifteen minutes before you remove the dough, pre-heat your oven to 400F.
For the filling: In a medium sized bowl, toss together filling ingredients until well combined and blueberries are evenly coated. After 30 minutes, remove the pastry from the fridge and add your filling, leaving 2 inches of crust so you can adequately fold the crust over the berries.
Dust the galette with an egg wash and some granulated sugar and bake for 50 minutes. Allow to cool before diving right in.