How to get over a creative slump

rolling pin, crust, baking

When I feel my work productivity start to lag and I find myself circling the candy dish, I know it's time to take a break from the computer. Nothing major, just switching gears and using my brain and hands to complete something different.

Times like this I head to the kitchen and flip on the oven.

Even though it's almost 100 degrees outside, today is no different.

Fresh summer peaches and plums wink at me from the display bowl. Apples were on the forefront of my mind but these stone fruits seemed to want the stage. 

Peach & Plum Galette - Prebaked
Before - Peach & Plum Galette

Alright then.

I love the rustic beauty of a galette; the simpler, forgiving relative of the better-known pie. Once you nail the crust, it's virtually foolproof. 

The crust, the crust. It always goes back to that, right? If you don't already have a recipe of your own, there are a gazillion available at your fingertips on the 'net. You gotta test, sample, and repeat until you find the one you can swear by. And it won't be the same for everyone.

Despite slight variations, they all have the same basic ingredients. Flour, butter, salt, a little sugar, a bit of water.  I am no food scientist, so I couldn't begin to decipher the behind-the-scenes mysteries of combining a few ingredients. All I know is that the end result tastes good so I must be doing something right.

For years I relied on frozen pie shells, then graduated to pre-rolled Pillsbury crusts believing homemade  crusts were just too much work. They're not, really, and the flavor and texture can't be beat.

I made my first galette a little over a year ago. On the heels of my success, I made another. I guess the first was beginners' luck because I could barely bite through the crust of the second. Oops. 

After - Peach & Plum Galette

Test, sample, repeat.

I've since learned not to overwork the dough, which is guaranteed to toughen your crust, and to ease up on the amount of butter. For me, more than a stick is too much (too greasy and heavy). And it wouldn't be mine unless I add something secret of my own, right?

And the aroma that fills the kitchen as it bakes! I dare you to wait until it cools before eating a slice.

And the added benefit? The creative side project helped me over a writing slump so I could share it with you. Happy galetting!


2 comments


  1. So that's your secret to getting pass writer's block...food. This looks delicious. I am not a baker or a cook but I'm a darn good eater. Fork in hand.. always. Keep on baking. Cheers.

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    1. I know, what can I say? Baking/being in the kitchen helps center my thoughts and be creative at the same time. That way I'm still being productive. And I'm always on the lookout for taste testers! *wink*

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