Do you ever get so caught up in your head, that you feel like you’ve lost time? That was my Sunday. Steve took Veronica and Clarissa to Wisconsin last weekend, and I stayed back in Ohio. Friday night I relaxed and enjoyed some uninterrupted time in front of the tv. Saturday was a day in the kitchen and an evening of cocktails and reading and watching tv. Sunday was a different story.
Enough chores and blog tasks were crossed off my to-do list, that I could have just hung out all day. I could have enjoyed the warm, sunny day out on the front porch or the deck. Or gone for a walk. Or watched too much tv. Or read celebrity gossip online.
My other option: I could be ultra productive, and cross off some of those things that never get priority on my to-do list. I could have tackled the mess in Clarissa and Veronica’s room or cleaned the storage room in the basement. Or I could have written and scheduled all my blog posts for the week. I could have worked out the granola recipe that I started on Saturday, or done some more cooking (I’ve got asparagus, shiitakes, tofu, and cauliflower in my fridge, which I’m pretty sure could have made a delicious Sunday supper).
Rather than just enjoying the down time, or using the time to really get something done, I overthought my options, stared at my computer screen, and did nothing. Okay, not nothing. I poked around online a bit. I listened to the Brewer game. I wrote one blog post and folded one load of laundry. My desire to not work, meant that the things I did weren’t substantial. My (constant and unavoidable) guilt over being lazy kept me from enjoying my time away from parenting. It felt like I had all the time in the world, and no time at all. When the day was over, it felt lost. Wasted. Not the way I wanted to start the week. My consolation: Pineapple and Cherry Tartlets, enjoyed over the weekend and shared with my family on Monday morning. It was a reminder that while Sunday felt like a bust, Saturday was glorious.
Note: If you aren’t familiar with baking with puffed pastry, take a look at this post from Monday (Savory Tofu Turnovers), which has some tips on handling the dough for the best results.
- 1-1 inch thick slice of cored, fresh pineapple*
- 20 pitted, sweet cherries (fresh or frozen)
- 1 sheet puffed pastry
- 1-2 tsp granulated sugar
- 1/2 cup powdered sugar
- 2-4 tsp fresh lime juice
- 1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- 2. Cut the pineapple into about 15 pieces. If using frozen cherries, make sure they are thawed.
- 3. Spread the pastry on a lightly floured surface. Using a biscuit cutter or a drinking glass, cut five circles from the dough (3 to 3 1/2 inches in diameter).
- 4. Using a biscuit cutter or glass that is 3/4-1 inch small than the first one, press into each circle to leave an indentation, without cutting all the way through the dough.
- 5. Place the circles of pastry on the baking sheet. Top each with 3 pieces of pineapple and 4 cherries, keeping the fruit within the smaller circle in the dough.
- 6. Sprinkle the tartlets with granulated sugar.
- 7. Bake for about 10 minutes, or until the pastry is golden brown and flaky, and the fruit is softened.
- 8. In a small bowl, whisk the the powdered sugar and 2 teaspoons of lime juice. Add the remaining 1-2 teaspoons of juice, to make the glaze as thick or thin as you prefer.
- 8. When the pastries come out of the oven, allow to cool just a couple minutes, then drizzle with glaze.
- 9. Serve warm or room temperature. Store leftovers in the refrigerator.
- *I grilled the pineapple over medium-high heat, to intensify the flavor and give the fruit a beautiful, golden brown color. This is optional, but will make the tarts sweeter than using raw pineapple.
- **You can bake the remaining pastry dough with a sprinkle of sugar, to make a tasty little snack.