This Moment

Playing along with Amanda today... in her words: 

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. 

A Tuesday in Photos

Photo by Audrey

Right Now

Right now, I'm...

...enjoying a sentimental trip on the way-back machine as old photo files from long-ago computer backups have again become accessible.
...beginning a new endeavor with my Mama and getting a kick out of our collaboration.
...still smiling at the thrill of a little girl who got "drapes" (also known as crepes) for dinner to kick off the weekend.
...hoping for some news to bring a little resolution to our household this week.
...marveling at the very, very brief sprinkling of rain that came and gave us a sweet gray morning to break up all this baking sun.
...plotting and planning our meals this week around a co-op basket that included three cantaloupes, two heads of cabbage, and three big heads of romaine lettuce. Hmmmmmm...
...loving the kiddos who got in to Mama's handknits this weekend, and (almost) willingly modeled- albeit briefly- for the camera.

Right now, I'm counting down the last few days of my twenties, trying to soak in every detail of this mid-late summer with my all-too-fast-growing babes, and hoping just a little of the glow from this sweet weekend lingers with us as we kick off the first full week of August. Happy Monday.

This Moment

Playing along with Amanda today... in her words: {this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. 

106-Degree Art

Baby, it's hot outside. It's sunny. It's pretty... when you're looking out the windows from an air-conditioned space... but when you're 3 1/2 or 15 months, you don't feel that heat, you feel the need to be out.

Some days, Mama says no and that's the end of it (because sometimes, Mama doesn't feel like broiling).

Other days, we strip to our skivvies, grab some washable paints, and squeeze into the dwindling shaded space on the back porch for some art... even if it is 106 degrees and almost breezeless.

Some of us mind. Some of us don't.

Crostata

Remember this?

How mean of me to flippantly post pics of something so tantalizing without sharing the recipe!

This is truly a great go-to for your last-minute dessert (or brunch!) stash, and it's so much easier than it looks like it should be! It's basically a nice, tart jam plus some fresh fruit and a crust... the end! Sound possible? Of course! Sound delicious? You better believe it.

Great for any season.

Great for any seasonal fruit.

Great for any occasion.

Give it a try... that is, now that I'm sharing! *ahem*

Crostata

2 1/2 C unbleached all purpose flour*

3/4 C butter, cold, cut into cubes

1/2 C sugar (scant)

2 tsp baking powder

3 egg yolks

2 TBS milk

1/2 tsp almond extract

fruit marmalade or jam

~1 lb fresh fruit, cleaned and cut into desired size (if necessary)

Cut butter into flour, then use fingers to rub into pea-sized pieces. Add sugar and baking powder and incorporate. Form a well in the center and add egg yolks, almond extract, and milk. Blend into sticky dough and form dough into a ball (dough will be sticky). 

Cover a baking sheet with parchment paper. Turn dough ball out onto parchment paper and flatten into 1/2" thick disk. Spread jam onto pastry from the center outward, leaving about 2" of dough free of jam (this will be turned over fruit to create the crust). Jam can be as thick as you like it, but make sure it's a good coating! Place fruit of choice on top of jam, and use parchment paper to help you roll edges of dough over filling to form crust. If desired, you can brush crust with an egg wash and sprinkle sugar over the top, but not necessary!

Bake crostata in an oven (that has been preheated to 350 degrees) for about 45 mins, or until edges are nicely browned and fruit/jam is bubbly all over. Cool completely before cutting, or jam will run everywhere!

Suggested jam/fruit combos: apricot jam + fresh apricots or plums, orange marmalade + berries, black raspberry jelly + granny smith apples, apple butter + fresh apples, blueberry jam + fresh peaches.

Enjoy!

*We frequently sub whole-wheat pastry flour with great success!

Right Now

  

  

Right now, I'm...

...laughing at the casual pool-side brother-sister conversations of the weekend.
...marveling at how, once again, balloon play can completely consume this little girl of ours (this balloon is named Gallee the Girl Friend, and she can't float, but she can fly up and fall down).
...coming full circle with the linking of the facebook and this space.
...adding bubbles to our regular morning outside play because, well, how could I not? Love!
...enjoying our second co-op cantaloupe, some with a little chili powder and prosciutto, the rest with the sprinkler and more time in the kiddie pool, filled to the brim, of course.
...still smiling at my bookworms, and their assertions this weekend that Daddy read to them... a lot.
...loving the smell of turkey stock filling my house from our Thanksgiving-In-July dinner trimmings.

Right now, we are all enjoying our summer, our time together, and the slow , hot, and sticky pace of things around here, and we hope you and yours are as well! Happy Monday.

"Summer afternoon... summer afternoon; to me, those have always been 

the two most beautiful words in the English language." ~Henry James