Keep Calm and Have Fun! 🍓 “POST A QUOTE” Challenge

Greetings! Now here is a challenge that provides a pleasant diversion from regular posting. It has no thought-provoking questions to answer and no need to dig any deeper than the tip of your tongue. Whether your blog is fashion, food, art, poetry, photography, fiction, or non….everyone has quotes that impact them, in my opinion. Perhaps you will take a moment to share those quotes with others by accepting this challenge. It’s really very simple, actually.
I have Shamira to thank for this well-deserved break. Her blog, http://smilingnotes.wordpress.com  is like a breath of fresh air. She spreads joy as she shares her love of food and travel. Ask Shamira about her famous Chicken Tikka! 

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The Rules of this Challenge are:
– Post 1 quote a day for 3 days (can be your own or from other sources).
– Nominate 3 bloggers to participate per post.
– Thank the person who nominated you.
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My Nominations are:

http://coteetcampagne.wordpress.com
http://francoiselaprune.com
http://agika.me
Keep Calm, Eat Chocolate, and Post a Quote! 🍓
Gail  http://snapshotsincursive.com

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Home Cooking: Old-Fashioned Blueberry Peach Galette! For a rustic dessert that is sure to please, this classic French pastry is a perfect blend of natural fruit sweetness complimented by a flaky butter crust. No need for a pie plate, it is oven baked on a sheet pan. *Note: Be sure to prep the pan as directed. Otherwise, you may need to replace it. 

OLD-FASHIONED BLUEBERRY PEACH GALETTE 
Ingredients:

1/3 cup plus 1 tablespoon butter

1 cup flour

1/2 teaspoon sea salt

2-3 tablespoons ice water

3 cups peaches, sliced

1/2 cup blueberries 

2 tablespoons sugar

1/4 teaspoon cinnamon 

1 tablespoon apricot preserves, melted

1 tablespoon brown sugar

2 tablespoons almonds, sliced
Instructions:

Preheat oven to 425°. Cover a baking sheet with foil. Then line it with parchment paper. Make a 9-inch pie crust: cut butter into flour and salt until particles are the size of small peas. Sprinkle in water 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry cleans the side of the bowl. Gather pastry into a ball; shape it into a flattened round on a lightly floured surface. Roll into a 9-inch crust and place on parchment paper. Combine sugar, blueberries, and sugar. Beginning in the center, arrange fruit into a fan, spiraling around the pie. Be sure to leave a border. Fold edges of dough toward the center, pressing gently to seal. The dough only partially covers the fruit. Brush the melted preserves over the fruit and along the edges of the dough. Bake 10 minutes. Reduce the oven temperature to 350° but do not remove the galette. Bake an additional 40 minutes or until lightly browned. Remove the galette from the baking sheet by lifting it with the parchment paper. It needs to cool on a wire rack to keep the bottom from getting soggy. Sprinkle with 1 tablespoon brown sugar. Serve warm. 
* *Serving suggestion: Top with a dollop of whipped cream or a scoop of vanilla bean ice cream.