Many mornings, after I drop off Jon and Miren at school, I take a walk through Discovery Park in Seattle. I particularly love it during rainy mornings as it’s bare and raw. Everything that a PNW beach promises… rounded grey rocks, bleached driftwood, tangled bushes and tall trees and the deepest color of seaweed. A snack and the woods.
I posted this photo on instagram over the weekend and the response was unanimous – “we want to know what is in there”. Essentially.
I never think of sharing recipes like these because they are so simple. No-recipe recipe. I just take whatever I have in the refrigerator and stack it on toasted bread. I suppose the fact that I am thinking about flavor combinations without really following a recipe is a recipe in itself?
Will you forgive me for posting two picnic stories in a row? As I mentioned on my last post, there have been so many picnics this summer. Most of them in Seattle, but I have to tell you I love having picnics everywhere I go. Let’s get outside – rain or shine. Today I want to show you some images from a picnic we put together in Iceland with food photographer Áslaug Snorradóttir who cooked us a kaleidoscope for the senses.
There have been many picnics this summer.
Some planned, some completely spontaneous. Some pretty, some messy, but all of them with great company. The thing I like about picnics isn’t necessarily the food. Yes, that’s the ultimate incentive and satisfier, but getting together with friends and children on a sunny summer’s day somehow makes summer actually feel like such. It’s not the heat and the sun, but the gatherings.
I like to keep frozen pastry dough in the freezer for when I am in a pinch for dessert. Make a large batch of dough, divide it into disks and freeze for a later day. There is always room for tart when you have dough in the freezer. Take it out of the freezer into the refrigerator the night before and the next day use it as if you had just mixed it.
Summer has such an abundance of fresh fruit that I find myself making tarts over and over again. Like this galette that can be filled with any fruit you have at hand.
Apricots, raspberries and yellow currants – I made it twice last week and planning on making another one with plums and the blackberries we picked by Lake Washington last Friday. There will be other combinations and I know you have great ideas as well. Do share.
Other tarts on the blog for inspiration if you will.