If I told you that the trees are already changing colors in Bonn, would you believe me?
I’ve only worn shorts once this year and have spent most of the days in blue jeans and long sleeved shirts.
The weather this “summer” has been unbelievable, and to accompany this cold weather, I’ve come down with a terrible cold.
Luckily I had two cuddly cats who have been doing their best to help me feel better.
Getting well has been my top priority for two main reasons:
1. I have to completely prepare my classroom by Wednesday afternoon.
2. Thursday morning, Sebastian and I are off to Budapest, Hungary for our summer vacation.
Sadly, this has been my view from the couch since Friday. After three days out flat with this terrible cold, today is the first day I’ve felt human again.
Now that I’m feeling more like myself, I am back in the kitchen!
This recipe for zucchini, squash and ricotta galette had me at hello.
While unpacking the zucchini and eggplant from my CSA box on Friday, I knew I wanted to put my own spin on Erin’s mouthwatering recipe.
I quickly put together the pastry dough in the food processor this morning before heading out to the local flea market.
Flea markets in Germany are fantastic. More like a good, community garage sale in the US than a crappy parking lot flea market.
Today I bought two items, a spaetzle maker and this wonderful bag of giant butterflies that I will use to decorate my classroom.
With these giant butterflies suspended from the ceiling, I hope my new students feel like they’ve walked into a magical world on their first day of school!
I’ve become a bit partial towards nylon butterflies since last year’s Carnival costume.
Once back home, I cut up the vegetables and made the ricotta filling for the galette.
I followed the original recipe with only one substitution. I used an eggplant in place of the yellow squash.
This dish is light and delicate. My only complaint is that the moisture of the zucchini and eggplant created a slightly soupy center even though I thoroughly drained the sliced veggies before baking.
I absolutely adore the pastry in this recipe. It is so flaky, tender and perfect!
If these photos have grabbed your attention, please head over to Naturally Ella to find the recipe.
Served with a mixed salad, this was a wonderful recipe to get me back on my feet again.
I hope to finish a few projects at school tomorrow. I am so eager to share what I’ve been up to, but want to wait until the whole class is prepared.
I hope all of you are well and have had a great weekend!