Saturday, April 7, 2012

Sometimes you have to do what you have to do

I'm a horrible person and I'm probably going to Hell but sometimes you have to do what you have to do.  

There's this person in the office where I work who apparently doesn't have enough to do. He flits from door to door and desk to desk talking to anyone who happens to make random eye contact.  Not necessarily full eye contact either . . . once could be looking in his general direction and that would be enough to invite conversation.  I'm not talking once in a while that he does this . . . but every day several times a day.

Sometimes I get tangled in his talkative web and it might not be that bad if the conversations contained even the slenderest thread of coherent of thought process.  But it's usually random weirdness that doesn't have much to do with much of anything that is relevant.

And sometimes it seems as though he's speaking some Khoisan language as he walks by and starts making a weird clicking sound with his mouth and punctuates this with knuckle tapping on the partition of my cubicle.

Today he stopped at my cubicle with a couple clicks and knocks and with a great intake of breath began babbling a stream of nonsense.  I listened politely for as long as I could tolerate it without blood leaking out of my ears or my head exploding.  

Then as if my telephone suddenly began to ring (which it didn't) I lifted one finger in a hold-on-a-sec gesture, picked up the handset of my phone and began a non-existent conversation with no one.  He walked away and instant relief ensued.

You might say to yourself . . . how would I get away with such a ruse?  The man is clueless . . . what can I say.

I'm totally going to Hell.

Breakfast Galette


1 1/4 Cup All-Purpose Flour
1/2 Teaspoon Kosher Salt
1 Stick Unsalted Butter, Cubed and Cold
1/4 Cup Water, Ice Cold


3 Tablespoons Ricotta Cheese
1/4 Cup Mozzarella, Shredded
2 Slices Bacon, Cooked and Cubed
1 Slice Ham, Cubed
3 Large Egg Yolks
Salt And Pepper

In a medium bowl, mix together all-purpose flour and salt. Place flour and unsalted butter in freezer for 5 minutes to chill.

Combine flour mixture and butter. Mix until you’re left with what resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again.

Remove dough from bowl and place in a mound on a clean surface. Gently shape into a discs, being sure to not over-knead. Wrap the disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Preheat oven to 375 degrees. On a floured surface, roll dough to a 10-inch circle with a 1/4-inch thickness. It’s okay if the edges are shaggy and it’s not a perfect circle. Transfer to a parchment-lined baking sheet.

Scoop ricotta onto the center of the dough, spreading out to make a large circle, stopping 1-inch from the edge of the dough. Sprinkle on grated mozzarella cheese. Fold edges of dough over the cheese. Transfer baking sheet to the refrigerator for 15 minutes.

Whisk together yolk and water. Brush dough with the egg wash. Bake until crust is lightly golden brown, 25-30 minutes. Take galette out of the oven and gently place yolks atop cheese. Arrange bacon bits and ham to your liking and place back in oven for 2-3 minutes, or until yolks set.

Garnish with salt and pepper.

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