Visiting Bend Oregon

Summer in the Pacific Northwest is fleeting and I feel like I am chasing it down for these few months to fill up on memories, sun and restoration. Back when I was a kid, Bend was a smaller town and a simpler time. On summer days we took off on our bikes all day only returning when my mom rang the dinner bell hanging in front of our house. 

I moved to sunny southern California at 14. I was devastated to leave my friends and my life. But now with a lot of distance on that particular moment I am so glad it happened. I was able to gain so much from living in a bigger city but growing up in that small town gave me a perspective most of my city friends just don't have. I love being in a city now, but deep inside I dream of a rural life and a small heard of milk goats. 

When summer finally arrives I yearn to find this same summertime feeling I had as a kid. I stayed away from Bend for a long time. But ever since my mom moved back I have been trekking there for some summer weekends to really let go. 

Mr. Ramon and I packed up the pups and headed off. I love this road trip. My little car is built for empty stretches of road and windy mountain passes. Mr. Ramon manages the play list and keeps my brain sharp with crossword puzzles. We always make a stop in Portland and this time it was for a delicious breakfast at Gravy. The name says it all. Scrambles, biscuits and gravy and french toast you dream of. I made Mr. Ramon get up early this day - so he needed his coffee. 

Time at my moms is like being at the best bed and breakfast. She always has our room ready and food ready to go. We like to plan to do a few things and then take some time to play it by ear. One of the things I must do when I visit Bend is hit up Sparrow Bakery. I have mentioned them before - I can't say enough about how great they are. This local spot bakes croissants that changed my world. Flaky and perfect in every way. All made by hand. They are experts when it comes to bread and produce in a new larger space so they can meet the demand for their rustic delights. I love the lemon tart - so delicious and beautiful. This is a must go if you are ever in Bend. 

My mom was excited to show me her new stove - she just switched to gas and an amazing new range. Her oven had not had a lot of use, so of course I am happy to help out! I was in the mood for a good chocolate chip cookie - something we never have at home. I bake a lot but it is usually going to clients. And having cookies around the house on a regular basis is a bad idea for me - no self control over here. 

But vacation is the perfect time to bake cookies to actually eat. I really like the chips from Ghirardelli and think that the recipe on the back of the package makes a great cookie. Chewy in the middle and set around the edges. I choose the bittersweet chocolate chips - I feel like they offset the sweetness a bit. Her oven was magical. Perfect cookies. Makes a girl using a cheap rental oven a tad jealous. 

We love to get out in nature and took all four dogs to Wikiup Lake. It was a gorgeous day with clear blue skys. We packed a small lunch and headed up. The dogs had a blast in the lake fetching balls and rolling in stinky sand. It felt so nice to get out and away from it all. 

The weekend was filled with great food, gardening, sleeping in, watching deer and catching up with mom. It always ends too soon. We spent one last moment together eating a big breakfast before we hit the road. Mr. Ramon gave my mom some last minute gadget tips. 

The drive home could feel like forever but with Portland in the middle on the way back we have something to look forward to. This time it was Salt and Straw - one of the best ice cream places around. It was a weekday afternoon and so many people were in line it left us wondering if people actually work in Portland. We made it to the counter and indulged! 

Such a good little get away. Now back to real life :)

Note: If you were checking out Mr. Ramons fancy nail art - he had his nails done by our friend Breanne who is on a nail road trip art project. You can see more about this awesome endeavor here - Nails Across America

Fresh Apricot Galette

My dad preferred pie over cake for desserts and occasions like birthdays. This is something I knew from a very young age and I am sure my mom told me this on many occasion. Kids usually expect cake so "why pie?". My mom knew from early on in her and my dads relationship that he liked pie. I don't think my grandmother could have made it any clearer when she gifted my mom with the "Farm Journal's Complete Pie Book" 1969ish. The inscription is priceless "Hope you have a lot of fun. Really read this book - and read the index thoroughly". Clearly the message was "my son likes pie - so you better make a good one".

Some of my fondest memories are in the kitchen with my family. One stands out more than most and although the details are a little fuzzy the facts remain the same. I remember watching from the sidelines as my parents made pies. I think it was for thanksgiving and I am pretty sure there was pumpkin involved. None the less - sitting back and enjoying that memory makes me feel happy inside. 

While some people love throwing together a batch of cupcakes, I love throwing together a pie, or a pie like dessert. For me crust is what my hands love to make and no freezer is complete without a crumble topping awaiting its fruit! Fruit pies are my favorite. That sweet ripe fruit baked until it is soft, wrapped in buttery crust. Fresh fruit doesn't stand a chance in our home and these apricots were no exception. 

I was excited to see the beginning of stone fruits in the local markets. How could I say no to splitting a case of local, organic apricots with one of my customers. Sweet fragrant dumplings of love these were! I have jam on my mind but it seems like a sin to not use some in a dessert. I decided to go rustic and make a galette. A galette is a rustic free form tart. Consider her the low maintenance sister to a pie. No fluted edges here. Just a crust folded up around fruit. Yum!

Pate Brisee

This recipe will make 2 crusts. You need one for this recipe. You can freeze the other for up to 2 months. I say make another galette!!  

• 2 1/2 cups of all purpose flour 
• 1 tsp salt
• 1 cup of cold butter cut up into small pieces
• ice water - 1/4 cup or so

Combine flour and salt in the bowl of your food processor - pulse to combine. Add butter, pulse for about 10 1 second pulses until mixture resembles coarse crumbs with some larger pieces remaining. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender or your fingers.)

With machine running, slowly pour  1/4 cup ice water through feed tube. When dough comes together press a small amount together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time. We do not want wet or sticky dough. Do not process more than 30 seconds.

Turn out dough onto a clean work surface. Gather together then divide in half. Place each half on a piece of plastic wrap and flatten into disks. Wrap with plastic, and refrigerate at least 1 hour or overnight. 

Apricot Galette

• 1/2 recipe Pate Brisee
• 1 1/2 pounds apricots - about 10
• zest and juice from 1 lemon
• 2 tablespoons cornstarch
• 1/4 cup + sugar
• salt
• 2 tablespoons heavy cream

Pre heat over to 425 degrees

Half and pit your apricots. Slice each half into 3 sections. Place in a bowl and sprinkle with lemon juice/zest, sugar, cornstarch and a 1/2 teaspoon of salt. Toss to coat. Taste your apricots and see if they need a little more sugar. 

Roll out your Pate Brisee using a little flour to a 13' circle. Place on a parchment covered baking sheet. Place apricot mixture in the middle of the pastry leaving a 2 inch edge of pastry all the way around. Start folding up the crust over the apricots creasing as necessary to keep in the juices. 

Brush the outer pastry edges with heavy cream and sprinkle with sugar.

Place in over for 20 minutes. Turn oven down to 375 degrees and bake an additional 20 - 25 minutes until pastry is golden and apricots are bubbling. Serve warm with ice cream or my favorite at room temperature with a cup of coffee for breakfast! 

Is it bad I had some for dessert and then breakfast the next morning?