I am feeling reflective today. My thoughts are based more on life and life's stages than they are on food.
Although, it should be noted that food often accompanies the passages of life.
Today, my "baby girl" is graduating from high school. (I am sure if she reads this, it will result in the rolling of eyes and the "mo-ommmm" that comes when I call her that - and I totally deserve it.)
It's a weird feeling. (The graduation, not the eye-rolling - I've totally become accustomed to the eye rolling.)
When Runner Girl graduated last year, it felt different. I knew I was preparing to cut some of the strings by sending her away, but I didn't have a sense of the self-assured and capable young woman she would start to morph into during that year away.
Now I know.
And now, her sister is preparing for that same journey. I guess we are each going to have our own journey - she will be on her own at college. And I will be on my own at home. That means I will have to live with myself. Oh dear.
Earlier this week, Culinary Kid had a graduation ceremony for her Vocational-Technical program. During the commencement speech, the Director of the Vo-Tech school went into this long speech about how they (the kids) are now in the driver's seat for the rest of their lives.
Frankly, that statement scared the living crap out of me. Obviously, he has never seen her drive.
It's a funny thing - as a parent, you spend years guiding them and training them (a.k.a. eking out child labor) and doing your best to turn them into productive members of society. Eventually, there comes a point in time where you actually have to let them figure out how they are going to fit in. My inner control freak is so not on board with this. Fortunately, the logical part of me is able to play "whack a mole" with my inner control freak and keep it in check.
At least I am sending her off knowing how to do her own laundry. And knowing how to water plants. And how to make eggs and crepes. And how to clean up after herself. Okay, so maybe I have failed on the last one...
This is one of those the moments in life that are both sweet and tart.
Sweet - like fresh, ripe berries. Tart - like a healthy slathering of lemon curd.
Speaking berries and lemon curd....
This week's FFwD recipe was a lemony tart on a shortbread like cookie base - topped with fresh fruit.
Straight up confession - I worked with the concept, but didn't follow the directions. (I know, surprise).
The dough from this galette became the base for this tart. Instead of making lemon curd, I spooned it out of a jar. I did use berries as per the recipes suggestion, but skipped the currant jelly glaze. (I did BUY the currant jelly with the intent to use it - does that count?)
The result was a simplified version of the original recipe. It was promptly demolished, so my belief is that the shortcuts in no way detracted from the outcome.
It is good to be able to take the path of least resistance and still have it all work out in the end.
This post participates in French Fridays with Dorie. Dorie posted the recipe for her Sable Breton here in 2009.