There we were, pulled over on the side of the interstate, 15 minutes east of Seattle. Our cats were really not having being in a car. I mean, really REALLY not having it. We installed a wire mesh barrier in the back of our hatchback for them to have space to hang out and not get in our area in the front seats. We thought it was the best option for a long drive. Nope! Definitely not. They hated it back there so much to the point that they somehow broke through the barrier right away and scrambled up to the front seats. It’s kind of a blur what happened next. Chris was driving and I was in the passenger’s seat. They were both frantically making their way up to the front. Chris pulled over and I somehow corralled Finn, the tabby boy, into the cat carrier and set him on my lap. Chris was somehow able to get Jackie, the tabby/white mix, to the back and re-secure the barrier. We continued back on the interstate, and I felt something warm on my leg. Finn definitely peed. Meanwhile, Jackie busted out again somehow and made her way up to the the driver’s area and slinked under the seat. We took the next exit and pulled over at a park to figure it out. We were not off to an awesome start.
We took a more southern route to stay a few days in Colorado to visit my sister and family. We managed to make it to Pendleton, OR the first night, after an exhausting first day of driving. The cats calmed down. We kept them in their carriers on the middle seat, and let them come out every once and a while. It was a long drive for them too. The temperatures were close to freezing as we pulled in to a brewpub that December night night in eastern Oregon to get some dinner.
At 30 weeks along, tiredness hit me like a bag of bricks when evening came around. Here I was, deliriously-tired pregnant lady trudging into the Pendleton hotel with a cat carrier in one hand, sensitive house plant plant in the other, still managing to grab one of those hotel cookies. I must’ve looked pretty questionable. As we made another trip out to the car, I low-key wondered how I was going to pull off the rest of this move. The best thing I could do was take it day at a time. That night was so cold, I was so tired, we had so much traveling ahead of us, but damn was that hotel cookie good.
Rhubarb season! I grew up with this gem. My mom made incredibly delectable rhubarb pies. Strawberry and rhubarb is a classic, but I’ve really been liking raspberry and rhubarb as well for it’s tartness. It’s great balanced out with lemon and sugar though. Also, adding some pecans on top gives it a bit of a crunch. It’s also easy it to make your own crust if you’ve never tried.
- 1 cup all-purpose flour + more for dusting surface
- pinch of sugar
- pinch of salt
- 6 tbsp cold, unsalted butter
- 1/4 cup + 1 tbsp cold water
- 2 cups of chopped rhubarb (5-6 small/medium stalks; 2-3 if they’re large) Optional: 3 additional stalks cut lengthwise for presentation
- 1/2 cup of raspberries
- 1 1/2 tbsp sugar
- 1 tbsp corn starch
- lemon squeeze
- 1/2 tbsp vanilla extract
- 1 egg
- handful of chopped pecans
- Vanilla ice cream for topping
- Mix flour, sugar, and salt together in a bowl. Slice butter into small pieces, and work into flour mixture using your fingers (or a pastry cutter) until dough is crumbly.
- Drizzle the 1/4 cup of water into the flour, bit by bit, and stir until moistened. Save the last tbsp of water in case the mixture seems on the dry side.
- Roll dough it into a ball, knead a few times, then press into disk shape and cover. Refrigerate anywhere from 30 minutes to overnight. Take dough out and let come to room temperature (or close to it) before assembling galette.
- Preheat oven to 375°F. Toss the rhubarb chunks (I cut them into 3/4 inch cross sections), raspberries, sugar, lemon, vanilla extract, and cornstarch in a bowl and let sit for at least 10 minutes.
- Crack the egg and beat in a separate side bowl. Set aside.
- When the dough is at room temp, gently roll it out into 10 inch sized crust on top of a sheet of parchment paper. The goal is about 1/8 inch thick crust. It’s totally fine if it’s not a perfect circle.
- Pile the filling onto the crust, leaving a roughly 2 inch border. If you’re going for the optional presentation touch, wedge the stalks on top of the filling. Fold in the edges, working all the way around and tucking in the filling.
- Sprinkle the chopped pecans on top of the filling and brush crust with egg.
- On center rack, bake for 40-45 minutes, or until crust starts to turn golden brown. Let cool, and serve with vanilla ice cream.
Note: You can make the galette ahead of time and refrigerate before baking if needed.
*crust recipe adapted from Food & Wine’s recipe