I woke up early today; I wanted to get up around 4 a.m. to see the meteor shower, but I forgot and didn't get up until 5:30 a.m. No meteors to be seen; in fact, the sky didn't seem all that clear. Not cloudy, per se, I could still see stars, but only faintly, like through a haze.
Wednesdays I drive carpool for my oldest and a few other high school girls in the neighborhood (neighborhood being relative; two of the girls live a mile away from us, in opposite directions), so rising early was a good thing. It was a chilly morning, but there was promise of a warmer than usual January day. And I got to spend almost two hours at the dentist's office, having two fillings replaced. Grrr. It didn't hurt, there was plenty of novacaine, but I looked like a stroke victim for several hours this afternoon.
It would have been so easy to take a mulligan on today - but I didn't. Not only did I create something pretty wonderful, I finished a couple of other projects as well: alterations on a dress for a friend, and a small quilted table runner.
My creation for today was a food item: an apple & brie galette. The day I can't feel my mouth, and can barely manage to swallow some tomato soup, I decide to bake! The apples had been sitting around for a while and needed to get used, and I bought a big wheel of brie last week ( I don't know why, I'm the only one who likes brie in our house, but it was on sale, and so tempting....)
one prepared pie crust, 4-6 apples (depending on size) peeled, cored, and cut into small chunks, 1 Tbsp. lemon juice, 1/2 tsp. cinnamon, 1/2 tsp. apple pie spice, 1/4 tsp. nutmeg, 2 Tbsp. granulated sugar, 1 Tbsp. brown sugar; brie cheese, melted butter, and slivered almonds to taste.
Mix chopped apples, lemon juice, spices and sugars in a large bowl; roll out pie crust and place on baking sheet;
pour apples into center of pie crust, leaving about 1" around outside edge; fold edge of pie crust around apples, leaving the center open; place thin slices of brie cheese on top of apples; brush folded-over crust with melted butter and sprinkle slivered almonds mostly over crust, a little bit over apples.