During a recent dental cleaning, I learned that I'm a tooth grinder.
Technically speaking, I suffer from severe bruxism. But I prefer to think of myself as one of Maurice Sendak's wild things, gnashing my terrible teeth:
"When he came to the place
where the wild things are,
they roared their terrible roars
and gnashed their terrible teeth
and rolled their terrible eyes
and showed their terrible claws
till Max said, 'Be still' . . . "
- Where the Wild Things Are
Despite my fondness for classic childhood literature, this tooth grinding business is actually quite painful. It's a coping mechanism for stress and anxiety that inadvertently causes migraines, jaw pain and tooth fractures.
Of course there's nothing a tooth grinder wants to do more, when given the unsettling news that she'll need to be fitted for a custom mouthguard, than grind her teeth.
While I await a quote from my insurance company, I've been instructed to pinpoint and eliminate major stressors in my life.
Now seems as good a time as any to plan a getaway.
Hubby and I have been itching to move back to the United States for some time now, so we've decided to combine a much-needed vacation with a research trip. We've rented a cottage near Burlington, Vermont - complete with a creek, horse pasture and covered bridge - for a week in mid-September. During that time we'll be a) relaxing, and b) checking out the area to see if it strikes a chord with us.
Here are some photos of the beautiful property we'll be renting:
We have another month and a half to go, which actually seems like an eternity now that I say it aloud (cue the tooth grinding!) but soon enough Hubby, Maple and I will be lying on a blanket alongside the creek, enjoying a glass of wine and watching the leaves fall.
This Wild Thing can hardly wait.
Rustic Blueberry Galette
Galette is a French word for a freeform pastry. In this recipe,
it's basically a pie whose bottom crust is folded over the top
in random pleats. It's also an excellent de-stressor
when served alongside vanilla ice cream.
a 12-inch pie crust (I purchased a Pillsbury refrigerated 9-inch crust and simply rolled it out)
3 cups fresh blueberries
2 tablespoons cornstarch
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/2 cup granulated sugar
1/4 teaspoon pumpkin pie spice
1 tablespoon cold unsalted butter, cut into pieces
egg wash (1 large egg whisked together with 1 teaspoon water)
confectioner's sugar, for finishing
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
Stir together blueberries, cornstarch, lemon zest and juice, salt, and granulated sugar in a large bowl until combined.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Carefully transfer the pastry round to the center of the parchment-lined baking sheet.
Spoon the blueberry filling into the center of the dough, leaving a 1 & 1/2 inch border around the edge.
Fold the edges of the dough over the filling in small sections, pinching the dough tightly together at the folds to form pleats. The center should be open, like in the above photos.
Place the baking sheet with the pastry on it in the freezer for 15 minutes. Remove from the freezer and dot the blueberry filling with the butter pieces.
Brush the pastry with the egg wash, then bake for about 20 - 25 minutes, until the pastry is golden brown. Serve warm with vanilla ice cream, or at room temperature with whipped cream.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.