Salons are open! and an attempt at a Galette


I recently saw a blog post on “Cooking without limits” for rhubarb galette.  I’ve never heard of galette!  But MAYBE this would solve my pastry issues!   Her recipe called for Agave.. which I thought for sure I had in the house.. but then remembered I brought it to work quite a while ago, and my cousin has been using it in his coffee…  so I substituted…  I cut up all the rhubarb in cute angle pieces, hoping to achieve the beautiful pattern that CWL (Cooking Without Limits) did.. but i could not figure it out..

I substituted honey in the pastry, and white sugar in the rhubarb.. but then drained the liquid from the cut rhubarb that sat in the sugar (and corn starch) for over an hour while the pastry was in the fridge.  (did I drain off too much liquid & sugar??)  so  I drizzled a bit of honey on the rhubarb after I laid it out on the pastry.  I have GOT to learn to check my pantry & ingredients before I start a recipe!!


The pastry worked out!!!  I’m so so happy!  I’ve never weighed flour before  – her recipe didn’t call for so many cups or scooped ingredients.. but 180G.. so I tared my food scale and weighed out EXACTLY 180 grams of flour, and exactly 150 G of cold butter, which i then grated.. (another baking hack I learned recently)  I’m not going to post the whole recipe.. you should really use hers if you want to attempt this … cause I fiddled it with it so much to match what I had in the house..  below before going in the oven.. (it’s more polygon than round.. but NOT bad for my first attempt!)


And after…



mmmm .. so glad we have French Vanilla frozen yogurt in the freezer.. we may just skip dinner and have Galette!  Rhubarb IS a vegetable after all!!

Note to self: get the Agave back from the office….

Yesterday I received a call from my hair salon that they are back open, and I have an appointment booked for about 10 days… time to integrate the Covid Silver linings into my new look!  My nail salon also re-opened yesterday, with really great protocols in place.  No walk-ins, they keep the door locked, you have to book an appointment, don’t touch all the polishes on the shelf (no prob, I usually bring my own) wear a mask, they take your temperature with a temp gun when you arrive, and you sanitize.. every other chair is bagged and ‘out of service’  putting you at least 3.5 m away from the next person, the techs are all masked with surgical masks, and then plexi hoods.   I also had to sign a release form/affidavit of my risks/level of contacts and agreeing to policy.  All VERY GOOD things.

So today, a little over 3 months since my last visit, I had a wonderful visit with my favourite Vietnamese ladies who do a fabulous job taking care of my feet for me.  They’ve raised their (very low) prices slightly – and I’m happy to pay it.  They can only do about 1/3 of their capacity, and they’re working hard cleaning in between – even more so than they always did in the past.   I have Happy Feet.  And soon I’ll have Happy Hair.


The hair salon also is doing similar protocol.. and limiting appointments to what they can do in 1 HOUR for colour, plus cut.  No blow outs, no styles.   All this will save me money of course too.. I look forward to what they’re going to do with this…


Published by billandamyskitchen

Bill (Guillermo 'cause he likes pretending he knows Spanish) and I (Amy) have been married since Sept 2005. We live in Southern Ontario, Canada - Niagara Peninsula in fact, smack dab between 2 of the Great Lakes. We love God, our family, our church family, and making each other laugh. (ergo the profile pic, he decided to make our photographer laugh by throwing a leg up on me just before the shutter clicked, which made ME laugh) When we married, I told Bill: "I don't know how to cook" but he had faith in me. So 15 years later, I'm still learning, and having fun. I've never (in my whole life) cooked a whole bird, chicken, turkey or otherwise. I've never roasted a beef, other than in a crockpot on low for 8 hrs. I like trying to find healthy & easy recipes and then I rarely follow them. I don't enjoy recipes that take hours or intricate steps. I have a special fondness for the Podleski sisters, writers/creators of the Looney Spoons, Crazy Plates and Yum/Yummer cookbooks. In 2018 we suddenly decided to rip our small house apart from stem to stern, moving out for 4.5 months while the house was demolished inside and out, and then rebuilt with an addition. If you go back in the archives to July-Dec 2018 you can follow that story. It's made our house open and so much more conducive to entertaining, small groups and large. It's given us the kitchen I've dreamed of to create and learn in. We feel incredibly blessed to be able to write about our journey, our faith in God and some fun recipes along the way. Thanks for joining us.

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