Recipes

Rhubarb Blondies

Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler
Rhubarb Blondies | Serious Crust by Annie Fassler

A little while ago, I went to lunch at one of my favorite cafés (which, disclaimer, is also owned by my dear friend) with Jonah and another friend who was in town. After we finished eating, we were waxing poetic about their brown butter miso cookies. These cookies are quite possibly my favorite cookie of all time, and I do not say that lightly. They are certainly in the top three cookies I’ve ever had in my life. Why? First, when the miso mixes with the brown butter and sugar, it creates this amazingly complex butterscotch flavor. Second, I love anything with miso. You know that, I know that, why even pretend like it’s not true? As we were sitting there, talking about The Cookies, we decided to play a game called “will it miso?” We decided that pretty much all produce will miso (though I’m sure there are exceptions). Will cheese miso? I’m not so sure.

This got me thinking about the bag of rhubarb I had at home in my fridge. I hadn’t decided what to do with it yet – there was talk of ice cream, as well as the previously posted gluten-free rhubarb poppy seed bread – but all this talk of miso in baked goods got me thinking. We got home, I did a little research, and I got cooking.

Don’t be scared by the (optional) miso in this recipe. As I mentioned above, it mostly provides an extra butterscotch flavor, making it a little richer and complex. If you don’t have any miso, head to the store and pick up a small tub. You can use it every which way, and once you learn its magical power of making everything delicious, you won’t be able to stop using it. If you get stuck there are plenty recipes on this very blog that feature it, like this caramel apple cake, this sticky toffee pudding, these roasted vegetables, this roasted squash and tofu, and these vegetable quinoa bowls.

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Warm Lamb and Lentil Salad | Serious Crust by Annie Fassler

Warm Lamb and Lentil Salad

Warm Lamb and Lentil Salad | Serious Crust by Annie Fassler

Warm Lamb and Lentil Salad | Serious Crust by Annie Fassler
Warm Lamb and Lentil Salad | Serious Crust by Annie Fassler

I have never really liked lentils. When I was young, lentils and beans both had this texture (I think from cooking them into oblivion until they became mushy and grainy) that I just couldn’t stand. And so I stopped eating them, simple as that. Mexican food became a slight challenge (back then, it was because I didn’t like beans, now it’s because I can’t eat corn), but I mostly got away with it. Beans re-entered my life when I started living with my friend Carmelle and she made the most amazing refried beans and vegetarian chili. But lentils… I still couldn’t get behind. I hadn’t ever had them and thought, “Now those are good lentils!”

Recently though, my sister has been on a microbiome and gut-health kick, telling us all that we should be eating this or that, sending us articles and books to read. And when she sent along a recipe for lentils on our family WhatsApp thread, I told her I didn’t really eat lentils. She proceeded to yell at me (as much as one can yell via text) and tell me that lentils are good for you and that I should be eating them. It also happens that around this time, I was in the thick of cooking my way through many recipes in Alison Roman’s Dining In. From it, I made a recipe for spiced lentils (used in a rendition of a salad nicoise) that I found to be incredibly delicious. So delicious in fact, that I told the checkout guy at the grocery store that he had to make it immediately, and I let him take a picture of the recipe I had on my phone.

So I was working on liking lentils, and I was off to a really good start. Now I’ve become a person that, instead of cooking a batch of rice or farro on Sunday afternoon for lunches that week, will cook a batch of lentils to be used in salads and bowls or seasoned with oil and herbs for a side. I feel like I don’t even know myself anymore.

As I’ve been looking for other ways to use this batch of lentils, a recipe slowly started formulating in my brain. The warmer weather has got me itching for all food that is representative of spring, and a warm salad with lentils and crispy lamb sprang to mind (pun very much intended). With a little heat from the onion, some creaminess from the yogurt, bites of juiciness from tomatoes, and a little tang from the feta, this recipe became a quick favorite. It’s easy enough to throw together, makes great leftovers, and doesn’t make too many dirty dishes. I think you’ll like it.

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Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler

Gluten-Free Rhubarb Poppy Seed Bread

Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler

Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler
Gluten-Free Rhubarb Poppy Seed Bread | Serious Crust by Annie Fassler

This spring has been flying by. Every time I think “Those flowers won’t bloom for another few weeks,” it feels like they open up the next day. Baby plants are coming up in our garden already. Can you believe that? The spring rains are dousing Portland, but with that comes the lush greens and bright pastels, the mildly warmer weather, and of course, the rhubarb. I started another ceramics class last Friday, and when our instructor made us share an interesting fact about ourselves, mine was just rhubarb. Simple as that. I am certainly the class weirdo. But the time of year has arrived when I always have some in my fridge.

My sisters, who both have important people in their lives avoiding gluten (as do I), requested that I create a gluten-free version of this poppy seed rhubarb bread (which I really hope to re-photograph soon). I’ve done very little gluten-free (GF) baking in my life, partially because I strongly dislike the anti-gluten movement – the people who avoid it because it’s the trendy thing to avoid – when gluten and the grains that contain it actually provide lots of good, healthy nutrients. But, as I have known more and more people diagnosed with Celiac Disease, it seems like it is time to wade into the world of GF baking. Another thing I have found so sad about GF baking is that often the pastries I have seen are simply depressing – soggy, structurally unsound, chalky messes. This all changed, however, when I visited my sister in New York last fall. She had been singing the praises of Alice Medrich’s book Flavor Flours, and when I stayed with her we baked two recipes from it: some linzer cookies and I think some gingerbread. They were delicious. Perhaps my favorite thing about them was that, rather than hiding the lack of traditional AP flour, these recipes embraced the flours they used instead, making the flavors of buckwheat or teff or rice flour an integral part. Instead of being the random flavor of the flour you needed to use for the right texture and structure, the flavors played a role in the ingredients and flavor combinations. It makes perfect sense that the book was called Flavor Flours.

I had been thinking of getting a copy of this book for quite some time, and then I realized that not only would it be fun to cook from, but it would be a good tool for me to learn about GF baking and to create my own recipes that are edible for that many more people. So hopefully this is the first of many. If there’s a recipe here you’d like to see a GF version of, let me know and I’ll see what I can do. In the mean time, enjoy this GF version of what has become a favorite spring recipe.

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Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler

Quinoa Bowls with Roasted Vegetables

Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler

Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler
Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler
Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler
Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler
Quinoa Bowls with Roasted Vegetables | Serious Crust by Annie Fassler

As I recover from my lack of cooking, I am easing back in with my favorites, my go-to’s, and things I realize I should have shared with you.

I think it was around Thanksgiving that I first had some variation of this bowl. It’s a simple equation, really, and one you’ll find all over the internet. Cook a grain (or combination of grains), top with vegetables and/or proteins, and season with sauces. What I like best about them is that with minimal effort, you can feed yourself anywhere from four to six meals with only about two hours of effort. They have become a go-to in our house: I add a soft boiled egg at breakfast or crispy baked tofu at dinner. I add greens to make it more of a salad, or whatever roasted vegetables I might have lurking in the depths of my fridge that need to be finished up, or some smoked salmon from the farmers market. The point is, this is endlessly riff-able and endlessly people-pleasing.

Here are a few other recipes I use for topping my grains and sauces:

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Carrot Ginger Sauce/Dressing | Serious Crust by Annie Fassler

Carrot Ginger Dressing

Carrot Ginger Sauce/Dressing | Serious Crust by Annie Fassler
Carrot Ginger Sauce/Dressing | Serious Crust by Annie Fassler

When I was younger and we went out to a sushi restaurant, my parents would make us order a salad. This salad was usually mostly iceberg lettuce, topped with a neon-orange clumpy dressing, and I loved it. I loved how crunchy and bright it was. I hadn’t really thought about that dressing until a year or two ago when Saveur‘s recipe for it popped up on my Facebook feed. I made it immediately and was SO HAPPY.

These days there is always a jar of the stuff in my fridge since it can be used for pretty much anything. How do I use it? Most often to top my grain bowls with whatever random assortment of vegetables and proteins I’ve got around. I love using it to dress a simple salad with whatever greens I have in my fridge (romaine, baby kale, and baby spinach are the usual suspects) and topping it with sesame seeds. Or I drizzle it over my lazy breakfast of crisped leftover rice and a fried egg, plus some hot sauce and everything bagel seasoning. The point is, if there is an opportunity to use this dressing, I do.

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Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler

Peanut-Butter Filled Chocolate Cookies

Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler
Peanut-Butter Filled Chocolate Cookies | Serious Crust by Annie Fassler

To say I have been feeling uninspired would be an understatement. Ever since our fridge stopped working 2 months ago (it was finally replaced. That’s correct, we were without a working refrigerator for almost 2 months) I have just not been itching to be in the kitchen like usual. I think of a recipe and start to research, and I feel like I see it in twenty places and it doesn’t seem worth me developing it myself. When I do think of a recipe that I can’t seem to find, I can never quite get myself to actually make it. Other things intrude into my kitchen time. I decide I would rather paint or read or nap.

So I decided to wade back in with someone else’s cookies. Deb Perelman’s cookies, to be exact. I feel like since she started doing press for her most recent cookbook, Smitten Kitchen Every Day, she has been on fire. There was a time when I would go to Smitten Kitchen and nothing would quite catch my eye, but these days? These days I feel like everything she posts is just for me. I kid you not, a couple of weeks ago I googled “Korean short ribs instant pot” and the next day – THE NEXT DAY – she posted exactly. what. I. was. looking. for. It was bizarre, I felt like she was a god that had heard my prayers!

Her siren voice was calling and I decided to answer in the form of these peanut butter filled chocolate cookies. I agree, it’s a weird thing when a blogger posts another blogger’s recipe. But I needed to get back in the kitchen, and these were the ticket. I had a sunny afternoon alone in my house, so I turned on my favorite baking Pandora station and enjoyed myself for the first time in a while. Sometimes all it takes are some really good cookies, you know?

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Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler

Rooibos Tahini Ice Cream

Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler

Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler
Rooibos Tahini Ice Cream | Serious Crust by Annie Fassler

A week before Christmas I almost cut off a large chunk of the tip of my thumb. I won’t get into the gory details, but here’s what I’ll say: don’t rush, and be careful when it comes to the combination of frozen produce and very sharp new knives. Ok? The next day, our refrigerator broke. It took two days to get someone to come look at it, and now we are waiting until January 8th for a part to come which will hopefully (please please please) fix it. In the meantime, we had two coolers outside plus a very mini fridge in our basement, plus a kind-of working refrigerator that our friend graciously gave to us. Did I mention that we were not only hosting Christmas dinner but also had my in-laws staying with us for the week?

Anyway, we got through all of this just fine. We got through it well, in fact. There were no stitches or trips to the emergency room, just lots of gauze and finger cots and trips up and down our basement stairs and re-freezing ice packs. And at the end of all of this (well, technically it’s not the end since our fridge is still busted and my finger is still bandaged up), an ice cream maker appeared on our doorstep. It was one of those times when you rack your brain to remember, “What the heck was my latest Amazon purchase?” But no, it was just my wonderful father-in-law. Maybe it was an additional Christmas present or a very nice host gift. My mother-in-law is one of my only family members who religiously reads this blog, so I’m sure she’ll show this to him, and hopefully, it will make him smile.

Of course, then I had my in-laws in mind when I was thinking of what recipe would be the first in my newest kitchen addition. I was researching and researching recipe ideas, feeling frustrated that I couldn’t quite find what I wanted, and then this one popped into mind. You see, my mother-in-law was the one who got me drinking rooibos tea. I had tried it before, but it wasn’t until my regular trips to Chicago, sitting around sharing a pot, using her cute little strainer, that I started really liking it. It’s now a staple in my tea collection and one that we drank a lot of while they were here. And because I can’t leave anything alone, I decided to add tahini, bringing a sweet nuttiness to the earthy flavor of the tea. You can make this without the tahini, and it would be good. But I recommend trying the combination – I think they suit each other.

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Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler
Farro Stuffed Delicata Squash | Serious Crust by Annie Fassler

There are meals that sit in my head for a while. Rolling around, popping up every now and again, asking to be made. Some of them never come to light – either I can’t figure out what it’s missing or what it needs to make it pop, or maybe I think it’s a really original idea only to search the internet and find a handful of recipes just like it already in existence.

There are plenty of stuffed squash recipes out there. You need only do a quick search to be overwhelmed by the various types of squash, fillings, toppings, mix ins. But maybe this one will happen to contain a bunch of things you already in your fridge. That’s how it happened in my kitchen, anyway. I had been thinking about stuffed squash – it had been one of those ideas rolling around in my head, poking at me every time I brought home a squash from the store. And it took a few weeks to really figure out what I wanted to fill it with. And really it came down to necessity – we needed dinner, I’d been saving the squash and we didn’t have much else in the house. So I dug around the pantry and the fridge, rustled up some soyrizo, farro, manchego, dried cherries, and parsley. It sounds like an odd combination of things, but I promise they all fall into place quite nicely – a little bite from the farro, sweetness and creaminess from the squash, a little heat from the soyrizo.

It’s an easy meal that comes together quickly, though I will warn you it uses a handful of dishes. But for a filling, comforting fall meal, it’s worth it.

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Miso Caramel Apple Cake | Serious Crust by Annie Fassler

Miso Caramel Apple Cake

Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler
Miso Caramel Apple Cake | Serious Crust by Annie Fassler

We decided not to go to a pumpkin patch this year. I have some regrets, but mostly we wanted to spend our time doing things other than driving half an hour to a patch just to pick a pumpkin, something we easily could have done at our local grocery store. I’ve been really impressed by the homes in our new neighborhood. There’s one down the street that has no fewer than seven of those large inflatable, light up creatures: two spiders on their roof, one weiner dog with a mask, a couple pumpkins, and more. They even hung a little ghost from the telephone wire! There are pumpkins galore, gravestones, lights, and those faux cobwebs everywhere. I like how Halloween has really been embraced and so many people decorate and get in the holiday spirit. I like that it has such a sense of humor about it, a lightheartedness.

What did we do instead of the pumpkin patch? Well, we did get pumpkins, and we carved them. We got a skeleton named Gary who looks like he’s emerging from our garden beds. We threw a murder mystery dinner party. And tomorrow we hope to be handing out a lot of candy (seriously, we have two very large bags) to kiddos dressed up in costume, hauling pillowcases or plastic pumpkins or whatever the kids use these days. And as for the adults? We’ll likely be munching on this cake (if there’s any left by then), sipping mulled wine or mulled cider spiked with rum, maybe watching Stranger Things (if we don’t finish that by then too) or The Nightmare Before Christmas or some other movie that is equal parts Halloween and nostalgia. Sometimes certain holidays can be weird as adults, but I’m feeling pretty good about this one.

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Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

Kale & Sweet Potato Soup

Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

Kale & Sweet Potato Soup | Serious Crust by Annie Fassler
Kale & Sweet Potato Soup | Serious Crust by Annie Fassler

We’ve turned on the heat. On the afternoons when the cold is seeping into my bones I nudge the thermostat up a couple of degrees. We’ve had four fires in our fireplace. Jonah even acquired one third of a cord of wood (which is a lot). I am drinking tea most mornings. The leaves are fiery red, more neon than I remember them being in years past. I think I’m so excited about all of this because I missed fall last year. I’ve always loved fall for many of the usual reasons: sweaters, tea, cozy gatherings with family and friends. But this year it all seems bigger. Last year we went pretty much straight from summer in Portland to more summer in Thailand, and then straight into winter in Germany. I missed my favorite season and some of my favorite ingredients.

But having more appreciation isn’t the only thing that’s different. There have been little things in our day to day lives that have altered since we started making this home. It seems silly, but I used to be very particular about leftovers, and often didn’t really like eating them very much. These days I am a leftover guru: combining bits from different meals to make something completely new and also really good (if I do say so myself). I am working on going with the flow more, and am getting better every day. And this season I am determined to confront my mediocre feelings toward soup. It’s not that I hate soup at all – I don’t even dislike it. But there is always something I would rather eat (the exception to this is matzoh ball soup). But with a new kitchen, a new dutch oven, and a new perspective on leftovers, I’m going to conquer soup.

I made this decision over a month ago when we arrived in Chicago for our wedding. Once we hauled our suitcases into the living room at Jonah’s parents’ house after a long day of travel, my mother-in-law asked if we wanted something to eat. She scooped rice into a bowl and topped it with this light coconut broth, simmered kale, and sweet potatoes. There was a healthy pinch of cilantro, and she got out the hot sauce for us to liberally drizzle over. I took one bite and was convinced that I needed to re-examine my relationship with soup. I ate this for the next three days for lunch, secretly sneaking into the kitchen for a slightly early lunch so I would get to it before Jonah’s family finished it off. It was selfish, but I couldn’t help myself.

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Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

Brown Butter Pumpkin Bread

Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler
Brown Butter Pumpkin Bread | Serious Crust by Annie Fassler

It has been a time of changes around here lately. Just as the fall weather peeked its head in Portland, Jonah and I were off to Chicago, where summer raged. There we got married: in his parents’ backyard, under the chuppa, crying and laughing and dancing. It was everything that a wedding is supposed to be. The days before and after were packed with events, with tooling around the city seeing friends and gathering with family. The sense of joy and celebration, the high from all the love, felt like it would last forever.

And then, two days after the wedding, it came to a halt: we got a call that Jonah’s grandmother had passed away. At the wedding she had looked so beautiful and strong. She sat chatting with the other grandmothers and blowing bubbles. She stuck to her values, walking right past the dance floor and saying to my now sister-in-law, “Did you see that? I’m a good Mennonite.” The morning after the wedding, we sat with her and unwrapped a beautiful quilt that she had been saving for us, called “Around the World.” We hugged and kissed her goodbye and said we’d see her at Christmas. You see, Jonah’s grandparents lived in a small town in Minnesota and, despite over seven years together and many Christmases with his family, I had never been. Jonah wanted me to see it, to see the town covered in snow, to take part in the holiday traditions his family holds so dear. I told him that this would be the year to go, since I didn’t know how much longer Grandma would be with us.

We balanced the rest of our time in Chicago – friends distracted us, even continued the celebration while being sensitive to the loss. We made plans with Jonah’s family – when was the service? Should we go straight from Chicago? We decided, in the end, to fly home on our previously scheduled flight, and then flew out to Minnesota a couple of days later. I didn’t know what to do, how to help. In situations like this, when I feel helpless, I turn to the kitchen, to something I can have some control over. I went back to my traditions: when we celebrate, we eat; when we mourn, we eat. The slight nip in the air in those two days at home settled in my belly, and while I picked the last hauls of sungold tomatoes from our garden, I started to crave soups, roasted chicken, and squash in all forms. So I decided to bake this pumpkin bread. It is a bread of changes too: pale gold butter becomes a caramel, nutty, liquid. A soft, sparkly batter turns into a moist, dense loaf with a perfect crunch on top. It may not have been much, but it was what I could offer. Grandma, I promise to keep my new family well-fed.

When we heard the news, I emailed our wedding photographer to see if she could send any photos of Grandma from the wedding. She sent a handful of beautiful pictures, but this for some reason stands out to me. That’s her on the right, talking to Jonah’s other grandmother, as they watch the dancing.
Photo credit: Anna Zajac.

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Tomato and Ricotta Galette | Serious Crust by Annie Fassler

Tomato and Ricotta Galette

Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler
Tomato and Ricotta Galette | Serious Crust by Annie Fassler

There is a weird thing about being a food blogger. You compose pictures just so that none of the mess in your kitchen shows. You (mostly) never write about all the recipe testing and research. And you definitely don’t write about the failed attempts. And then there’s the stuff like, I made this and took pictures about 2 weeks ago, but am writing the post in Chicago. It all feels a bit weird, you know? Like I’m pretending, or I’m creating this fantasy world where everything is clean, and everything works perfectly the first time I try it. But I want you to know, that’s not true.

Another weird thing is knowing where to draw the line between keeping the writing here light and fun and ooh look tomatoes! Do I talk about my personal life? How far do I go? Last year when I was traveling, I certainly wrote about being homesick, and that got personal. But do you really want potentially heavy, personal stuff amidst pretty pictures of pastries?

The point of all this, I suppose, is that I’d like to be a bit more real. I want to not worry about there being a mess in the background of my pictures. And I’d like you to know some of those things about myself, and I’d like to feel safe writing those things in this place. So in that spirit: I’m getting married in three days! It’s big and exciting and for some reason scary and also very normal at the same time. What is really changing? Nothing. It feels like such a big step, but for now most things will stay the same, except that I’ll wear an extra ring on my finger and my taxes will change. We’ll still eat dinner too late, I’ll still listen to my favorite Pandora station when I bake, he’ll still take me out to dinner where the restaurant is a “surprise” but I’ll actually give him a list of three to choose from. And you’ll still be here, maybe, reading about all of it.

This meal was one of those ideas that was marinating in my head for a while. I’m trying to get better at making a few blog recipes at a time so I have content ready to publish, but it can feel overwhelming. He has been ever supportive, asking while we’re making dinner, “Wait, do you want to photograph this? Go grab your camera!” He waits while I set up the shot, he oohs and ahs over the pictures after I edit them, and he still proofreads almost every post. This galette was the epitome of summer to me, and the last recipe I photographed before we came to Chicago to get married in his parents’ back yard. I made it while he was at soccer, and waiting for him to come home and eat it, I realized how cool this all is, how cool he is: encouraging me to continue to write and cook and photograph, pushing me to try new recipes, offering me a safety net when things don’t go as planned.  This tomato galette? It’s my love note to him.

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