We at the end of a very big week. Three of my four kids went back to school, and one for the first time. My sweet and spunky Autumn girl started Kindergarten, and to say I was a wreck is an understatement. It has been a very different experience than sending the twins off to school. With them, I was in a season where I was ready to have the bit of freedom and flexibility in my day, plus they were SO READY with zero hesitations. But Autumn is her own self, not following in her siblings footsteps, and everything seemed so much more delicate. All of her fears were so pure. “i’m shy. I don’t know anyone. I don’t know how to make friends.” was her biggest worry. My blazing firecracker of a daughter, insecure about making friends just about broke my heart. I encouraged her that being shy is not bad, it’s not something that you have to “overcome.” We talked about how I’m shy but I have friends too, really really good ones.
I’ve said this before but I’ll say it again, every new chapter with Autumn feels so monumental because there was a point I thought I wouldn’t get to see any of it. It just blows me away that I’m actually watching her grow up. Every little step into maturity touches me deeply. So when I asked her if she wanted ‘school lunch’ or ‘homemade lunch,’ and she decided ‘school lunch’ I wept. She just seemed so big, so independent. She didn’t need me to make her lunch anymore. I’ve been making her lunch every day for 5 years, and all of a sudden it stopped. It hit me like a ton of bricks.
I thought about her all day, praying for the Lord to be incredibly gracious to her, to carry her. Honestly, I prayed a lot of the same prayers as I did when I was pregnant with her. That God would be faithful. That she would be confident in who she is, even if that means being confident in her shyness. I eagerly awaited to hear about her first day. She had a mostly good day, but she was terribly hungry when we picked her up because she didn’t like school lunch. She asked me to make her lunch from now on. So I’m a happy mom. And she came home having made 2 new friends….which she very proudly announced were boys. Of course, only Autumn.
That first day of school, Greg and I took Kent out to lunch, and he fell asleep on the way home. I brought him inside and laid him on the couch where he continued to sleep until it was time to pick everyone up from school. So I had a couple of hours on my hands and decided to bake. I grabbed some peaches that had called my name during a recent trip to Whole Foods and thought, “Man, those would be good in a galette with some ice cream.” So that’s what I made. A galette is basically a free-form pie. You place the crust on a baking sheet, dump the filling in the middle, and fold the edges up around it. So so simple yet very delicious. This recipe will make 2 crusts.
Crust:
2 cups all-purpose flour
½ teaspoon salt
½ cup powdered sugar
12 tablespoons butter, cold
1 large egg yolk
2 tablespoons ice water
Filling:
4 large peaches
½ cup blueberries
2 TBSP sugar
½ tbsp cornstarch
juice of ½ lemon
1 egg white
1 tbsp milk
For the crust:
Whisk the dry ingredients first. Cube the butter and then cut in with a pastry cutter or use your fingers to work the butter into the flour until it is crumb texture without big lumps of butter. It will kind of look like sand. Then add your egg yolk and half the water. At this point you’ll need to get your hands in the bowl to form the dough. You’ll need to press it together to get it to form a ball. Add the rest of the water one tablespoon at a time until the dough just comes together. Divide in two and shape into balls and then flatten each a bit into a disk. Wrap them up and chill for 45 minutes to an hour.
For the filling:
Slice up the peaches and toss in a bowl with the blueberries. Sprinkle the sugar over the fruit. In a separate small bowl, add your lemon juice and cornstarch. Mix until the cornstarch is incorporated then pour over the fruit.
Pre heat the oven to 400 degrees.On a lightly floured surface, roll out the dough to a rough circle, about 1/4 inch thick. Transfer to a cookie sheet. Pile your filling in the middle, leaving a couple inches around the edge empty. Take the edge of the crust and fold up over the filling. In a small bowl mix your egg white and milk, brush over the top of the crust.
Bake at 400 for 20-25 minutes. Top with vanilla ice cream for the sweetest summer treat.
Product spotlight: Lushious Lemon everything!
A couple years ago, YL came out with lushious lemon foaming hand soap, and it smelled DIVINE. Like the best smelling soap I had ever smelled in my entire life. And recently, they came out with MORE in this delectable scent. Now we have an essential oil blend for diffusing and a hand lotion to go along with the soap. It has become my go-to diffuser oil and I can’t get enough. Luschous Lemon is a blend of Lemon Myrtle, Lemon, Ylang Ylang, Spearmint, and Eucalyptus Globulus mixed perfectly and smelling incredible.
