Sabtu, 07 April 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

Crust:

1 1/4 CupAll-Purpose Flour
1/2 TeaspoonKosher Salt
1 Stick UnsaltedButter, Cubed and Cold
1/4 Cup Water, IceCold

Toppings:

3 TablespoonsRicotta Cheese
1/4 CupMozzarella, 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 infreezer for 5 minutes to chill.

Combine flourmixture and butter. Mix until you’re left with what resembles coarse meal, withpea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it justbegins to clump together. If you pinch some of the crumbly dough and it holdstogether, it’s ready. If the dough doesn’t hold together, add a little morewater and mix again.

Remove dough frombowl and place in a mound on a clean surface. Gently shape into a discs, beingsure to not over-knead. Wrap the disc in plastic wrap and refrigerate at least1 hour, and up to 2 days.

Preheat oven to375 degrees. On a floured surface, roll dough to a 10-inch circle with a1/4-inch thickness. It’s okay if the edges are shaggy and it’s not a perfectcircle. Transfer to a parchment-lined baking sheet.

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

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

Garnish with saltand pepper.

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