I should have been writing. Instead… [the sequel at 375 degrees].

The weather is cool enough to fire up the oven, so it’s time to roll out the crusts I made on Saturday.

My French teacher, Brother Reinkens, would prefer I call it a ‘galette’–do you get the feeling I’m haunted by my high school years?…time out…my facial tics are back…….okay, the medication’s kicking in…I call this, not so simply, “If Picasso made a rustic apple-dotted-with-raspberries pie.”

rustic apple pie

This is the smaller, experimental cinnamon-with-vanilla crust, so you’re looking at a pastry with six-inch sides. I turned over the larger crust to my wife, who opted for those plums from the neighbors. That hummer is still baking.

However, here is the real reason to make extra pie crust–in this case, sour cream pie crust.

pie crust strips

These food-like mutants of dubious origin will soon morph into strips of bubbling butter, brown sugar, and cinnamon.

Like this, for instance…

pie crust strips baked

Finally, lest** you think barbarism reigns supreme in the kitchen, my wife dials things back with symmetry, order, even beauty [though don’t think I’m not reveling in the plentiful ooze on the right edge].

plum galette


**My apologies for the snooty use of ‘lest’. Trying to make up for the ‘arson aftermath’ look of the pie crust strips, I’d say. [An aside: I really don’t get why Food Network hasn’t come calling for my descriptive flair. I think Ina Garten and her Hamptons crowd and I would hit it off quite well.]

Geez, the kitchen smells good. Time for an afternoon mug of Mayan Blend…

dog mug



  1. Virginia says:

    Apples, raspberries, plums? It all sounds YUM YUM! Your wife’s orderly galette looks lovely, but I think those mutant brown sugar crusts get my vote -✨ 😋🍥😛✨

    1. TMH says:

      Glad you would lower yourself to my standards of ‘ugly but great tasting food’. Thanks for the comment, V. Hope you’re feeling better.

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