We're on another school cancellation due to snow here in this winter wonderland. I think this is snow day #6, but I've lost count. I feel like we cancel school more frequently these days (I went to grade school in Alberta, Canada and we never had snow day cancellations that I remember). Is that just me or do you guys feel the same? I admittedly enjoy the slower pace these days bring this year. Previously, snow cancellations were full on stress mode as we tried to figure out who was going to watch our kids so that one of us or ideally both of us could get to work so I'm super grateful for the flexibility this year!
On the baby front, I'm officially into the third trimester with tomorrow being the beginning of week 29. So far, everything is going well at each appointment. I have noticed some more tiredness and nights of restless sleep as the third trimester sets in but ultrasounds, blood pressure and all that good stuff is looking great so far. I find that I get bursts of super productive energy and I'm on a mad dash to declutter and organize this house. Last week, I finished organizing all of the baby clothes and got them into the bedroom closet of the room he'll eventually be sharing with his big brother. I'm slowly learning that I can't necessarily finish a task start to finish with such an active toddler at home and I'm gradually surrendering my Type A ways in those situations and being ok with the floor remaining covered in piles of half organized baby clothes until I can finish it all. My little guy at home in into everything these days, except regular naps.
Speaking of finishing tasks, this recipe for a simple galette is one that I had no difficulty finishing and the rustic heart shape is perfect for this week as we roll into Valentine's Day. There are two suggestions I have for making this recipe come together in minutes when you're ready for it: 1) Prep your pie dough a head of time or use store bought if you prefer; 2)Place the frozen raspberries in the fridge the night before so that they thaw. I chose to use frozen raspberries for this as raspberries aren't always the best in the grocery store here in New England at this time of year, but you could use fresh raspberries if you have them on hand.
Here's what you'll need:
-1 x 9 inch pie crust: use your own favorite recipe, store bought or here is one I use and find very easy to throw together
-1 x 12 oz package of frozen raspberries, thawed
-1 TBS flour
-1 squeeze of lemon juice
-2 TBS sugar
Optional but recommended
- Vanilla Ice Cream
-1/4 cup chocolate chips to melt and drizzle
Prepare your pie crust ahead of time and have it available in the fridge. Place the bag of frozen raspberries in the fridge the night before to thaw. When ready to put the recipe together, pre-heat the oven to 375 degrees. Roll out the pie dough and use a sharp knife or pizza cutter to shape into a heart. This doesn't have to be perfect as you're going to fold edges over before it does into the oven. Place the thawed raspberries into a strainer and remove any excess water. Transfer them into a bowl and toss with the 1 TBS flour, 2 TBS of sugar and squeeze of lemon juice. Spread the raspberry mixture onto the heart shaped pie dough leaving a 1/2 inch to 1 inch edge the entire way around. Fold over the edges to meet the edge of the fruit mixture. Use cookie cutters or free hand shaping small decorations such as hearts, X's and O's etc. with the pastry scraps to place on the fruit mixture and bake. Line a baking tray with parchment paper, transfer the prepared galette to the tray and bake for 30-35 minutes until the pie crust is golden in color.
Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with vanilla ice cream and drizzles of melted chocolate.
Happy Valentine's Day everyone!
New England wife and mom. Faith, fitness, yoga, baking and constantly cleaning my kitchen.