Oh how I love summer! I know I have been saying that a lot, but I can't help myself. Who can blame me? 

We have been enjoying our days of lounging in the sunshine, and grilling just about anything that won't hold still. I catch myself wandering through the grocery store wondering if I can throw the things I am finding on my grill. Or smoke it, which is our new love. 

We were so lucky. The previous tenants left behind an old offset smoker. And when I say old, I mean old! It is rusty and leaks a lot of smoke, but it is perfect for us to practice on. Plus I figure, if we can get it right on this smoker we will be golden when we buy a new one right? Shoot, we won't know what to do with ourselves when we get a smoker that works the way it is supposed to!

But, to be honest, I have felt a bit guilty. Kevin has been doing most of the cooking lately. You see, the grill is Kevin's domain, and he is master of his domain! Anytime I go near it I am shooed away like I will ruin whatever he is grilling by my mere presence. Talk about making a girl feel unwanted, geezz! 

I guess I really shouldn't feel too guilty huh? I mean, it is not for lack of trying. He is choosing to do most of the work. So I guess I should just kick back, with my glass of wine, and enjoy my mini vacation. Ya, I like the sounds of that plan.

But, every once in a while, I need to remind his that I know my way around the kitchen. Lately that has been just me making side dishes like my Lemony Broccoli Slaw, as well as Deviled Egg Potato Salad, and Classic Macaroni Salad. 

I rarely make him desserts. So on this day I decided that I would leave him to revel in his private domain while I hit the kitchen to whip a dessert that would be sure to put a smile on his face, and remind him that I have a domain of my own.

I used frozen berries in this. Frozen berries are more cost effective, plus I always have them in my freezer to whip up smoothies with. But you can of course use fresh berries if you prefer. Also, refrigerated pie crust make this a breeze.

The other thing I love is that it doesn't have to be perfect. It can crack, ooze, whatever. It is "rustic" and no matter what, it still tastes great!

1 year ago - Pacific Foods Organic Baked and Refried Beans 

2 years ago - Mom's Creamy Pea Salad for #BeatTheHeat #SundaySupper

3 years ago - Lemon Mustard and Herb Chicken and Spinach Salad with Hot Bacon Dressing

Summer Berry Galette

By Bobbi's Kozy Kitchen
Published 07/15/2014

Ingredients

• 1 Pilsbury refrigerated pie crust, softened as directed on box
• 4 cups frozen mixed berries, thawed
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1/4 cup flour
• 1 egg white, lightly beaten
• 1/4 cup turbinado (raw) sugar

Instructions

1. Preheat oven to 400 degrees F.
2. In a medium bowl combine the berries, lemon juice, sugar, vanilla, and flour.
3. On an ungreased cookie sheet, unroll pie crust.
4. Pour berry mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
5. Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
6. Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
7. Cool completely before serving.

Yield: 8 servings
Prep Time: 15 mins.

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