Peach Plum Galette

I've been hinting for quite a while know at the fact that life is changing around here: I suppose it's about time to follow through and give you some details! Life is, indeed, going to change drastically in about three months. And this has very little to do with making pies outside of pie pans.

Most importantly: I'm transitioning to a life of being self-employed.

In the last few years I've spent an abundance of time contemplating my so-called "career" options. Having spent most of my working life in management positions, I know I enjoy problem-solving and bringing projects to fruition. I don't enjoy menial work. I don't enjoy being told what to do. I don't enjoy being on someone else's schedule.

As some background, you should know that the cause that resonates deepest within my heart is education. Through my own history with education, coupled with experiences abroad, I've become absolutely convinced that education is the single most important thing we can focus for our collective future. I know I'm not alone in this thought; however, believing in something does not mean change will happen. Ghandi put my feelings into words by saying "To believe in something, and not to live it, is dishonest." The best way for me to support and encourage quality education would be to get involved directly: to teach.

That said, I am not going to be a teacher. Yet. I still hope to, one day, go back to school (real, physical school) for either a secondary teaching certificate, or a higher degree in Spanish, which would allow me to teach in certain situations. Our move last year to Bozeman left me slightly limited in both job and further education options. Numerous conversations and revelations have helped me realize that I will likely be happiest on my own schedule, and with a job that will allow me to be portable. If I could do the same job from Bozeman as I could from Panama, as I could from France — life would be perfect. This flexibility would also allow me to, when the time is right, return to school and pursue a career in teaching to fulfill my prairie school-marm destiny. At the same time, it will hopefully allow for more volunteer or side opportunities for teaching and being involved in my community: something I can do in any location.

Therefore, I am transitioning into what seems to be the best fit for my logic- and language-loving self: being a full-time web designer. I'll be building websites! I have a lot left to learn, but luckily have a fabulous mentor: my Mama! I'm not expecting it to be an easy transition, and I know it will be a lot of hard work, but I have a supportive framework that will hopefully make this change doable. This change goes live at the end of November — so if you need a website, just let me know!

I felt obligated to update you fine people, but won't leave you without a delicious recipe! Sometimes a pie pan is too much effort for me. Just take some crust (make sure it is COLD), roll it out, stick some fruit in, and bake it up! I highly recommend rolling your crust out on some parchment paper (do as I say, not as I do), to avoid having to move the galette once the fruit is in.

Peach Plum Galette

1 pie crust
3 peaches, sliced
4-6 plums, sliced
⅓ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 tablespoon vanilla

heavy cream and sugar for sanding

Preheat your oven to 400F.

Toss the peaches and plums with the sugar, cinnamon, cornstarch, and vanilla.

On top of some parchment paper, roll out your pie crust into a circle until it is between ⅛" and ¼" thick — I like to leave free form crusts a bit thicker. Pile the fruit mixture into the middle, then fold the edges of the dough up around the fruit. Brush with cream and sprinkle liberally with sugar.

Slide the parchment paper onto a baking sheet, and bake the galette for 40-50 minutes, or until the crust is beginning to brown. Remove from the oven and allow to cool fully before serving.