The weather here in western Michigan has been pristinely fall of late - cool, breezy, bright and sunny with leaves starting to turn those beautiful reds and oranges that make this time of year so gorgeous.
My last post in early August focused on a rustic peach crostata, and, at the risk of sounding like a broken record, I've continued on in a rustic galette vein (in Italy it's crostata and in France galette) since there have still been late season peaches and berries available at the Fulton Farmers Market.
A few weeks ago I made two galettes for a friend for her Sunday family dinner, and then recently taught my first "guest chef" class at the GR Downtown Market. And guess what we made - individual galettes - yeah! So easy and soooooo delicious.
On a different note I continue to contemplate how I'd like to pursue my pastry metier here in Grand Rapids. Aside from teaching classes, afternoon tea is still on my brain - where might I be able to offer such a calming, delicious experience - time will tell, right? I'm making some connections and working at it "slow by slow" as brother-in-law Jim is fond of saying.
Speaking of afternoon tea, I was invited to share that experience with a former surgical mentor and colleague just the other day. Of course I HAD to make an assortment of goodies to bring to the occasion. And, to make that adventure even more enjoyable, our new Kitchenaid range is delivering perfect baked goods!
So it was moelleux chocolat, matcha financier, pear almond tartlets, sablés au miel et herbes de provence, sablés Earl Grey thé and cherry scones with lemon curd that accompanied me to my teatime with Dr. T.
|moelleux chocolat with hazelnut crumble, matcha financier|
|pear almond tartlet, shortbread and scones|
It was an enjoyable hour spent chatting about what the years have brought, hopes and aspirations and even how important it is in the medical world today to treat patients as people, not statistics. I'm on board with that!
So now my head is swimming with ideas for upcoming blog posts, getting back to baking croissants, tarts and shortbread and putting aside (at least temporarily) the unpacking, sorting, organizing, arranging and painting that has been taking up so much of my attention in recent weeks.
It's fall after all!