I am getting a hedgehog.
If you don't appreciate the magnetic quality of a cute, bouncing spiny hedgehog, stop right now and watch this.
And this.
Lastly, since my birthday present from Cori is a hedgehog, you KNOW I'll be doing this next year. CAN YOU EVEN TAKE IT???
Instead of a girl hedgie, we're getting a boy. I'm still deciding on a name, although last night Cori and I came up with Pubert. Ring a bell?
The only Pubert we know is this one, and I assure you... even though I haven't decided completely on the name, I'm sure the first time I see him will go something like along those lines.
As for other things going on, I'm currently sitting in my kitchen while a strawberry-rhubarb galette cools on the stove. I was so caught off guard when walking through the produce section the other day when I saw some of the biggest rhubarb stalks I'd ever seen. It's not smart to grocery shop when you're hungry and tired - your willpower is at an all-time low and you're exceptionally vulnerable. I think I may have also picked up my weight in flavored yogurts too. Couldn't be helped.
Hope your week is beautiful, wherever you are. I'm going to go build a hedgehog cage now and then eat that galette whole.
Strawberry-Rhubarb Galette
with balsamic and mint
1/2 a galette dough recipe found here
For the filling:
1 cup rhubarb, rinsed, patted dry, and chopped
1 cup sliced + hulled strawberries
1/4 cup sugar
1 tsp fresh lemon zest
1 tsp minced mint
3 tbsps ap flour
1/4 tsp cardamom
pinch of salt
For the top:
1 egg, beaten
raw sugar, for sprinkling
1/4 cup flavored balsamic vinegar (I used lavender)
1 tsp sugar
Make half of the dough recipe, wrapping the entire disk in plastic and chill for an hour.
Meanwhile, make the filling.
Combine chopped rhubarb, sliced strawberries, sugar, lemon zest, and mint in a bowl and toss gently to combine. In a small bowl, whisk together the flour, cardamom, and salt. Fold into the berries gently but evenly. set aside.
Preheat the oven to 425 degrees and line a large baking stone or baking sheet with parchment paper.
Remove the chilled dough from the plastic wrap. Roll out into a 13 inch circle on a lightly-floured surface. Transfer to the prepared baking stone.
Pile the filling in the center of the circle, pushing it out until it is about 2 1/2 inches from the edge. Bring the edges up and slightly over the filling, making pleats all the way around (you can do as many or as few pleats as you like).
Brush the beaten egg over the top of the dough and in between the pleating, ensuring they stick. Sprinkle with the raw sugar and bake for 25 minutes.
When the galette is done, remove it from the oven (the top will golden and the center should be bubbling) and let cool until it is just warm.
While the galette cools, make the balsamic reduction.
Boil the balsamic and the sugar in a small sauce pan until it thickens and has reduced, about 15 minutes. Let cool to room temperature before drizzling over the galette.
