This past weekend I had the opportunity to spend time with people I went to school with while attending a wedding (more on that later).
It got me thinking about the people we choose to have in our lives.
You see, going to a wedding with people who used to be considered friends but are now nothing more than names in the history of life was something I didn’t enjoy.
It also showed me how you can consider someone a friend one moment, life steps in and suddenly you’ve taken very different paths and you aren’t so similar or close as you once were.
After all this pondering at the wedding reception (before dancing to Will.i.am), I went home to bed and woke to a new day and had a usual phone conversation with my best friend.
She came over, we laughed over room service memories and her regular life (her life makes me laugh more than anyone, it is full of interesting events and people).
She ate a Popsicle I made for her (that recipe coming soon) and soon she was off again.
I sat in the Sunday afternoon sun and considered how lucky I am to have her and a whole bunch of other precious people in my life.
And how those people I went to school with are fine in my books of history because that’s not a bad thing.
I just count different people with different names and lives as more precious than them in my day-to-day life as they do also.
My best friend Nisha would be the first person to get a slice of this and knowing the two of us we wouldn’t stop with one slice because I found this galette irresistibly addictive.
Three Tomato Galette
3 acid free tomatoes, sliced
2 regular tomatoes, sliced
4 cherry tomatoes
1/4 cup feta
Handful of rosemary
1 large tablespoon mustard
2 teaspoons olive oil
400g sheet puff pastry, rolled to 1/8 inch thickness
Preheat the oven to 190°C/375F.
Roughly chop the rosemary and combine with the feta, mustard and olive oil.
Spread evenly over the pastry leaving an inch around the edges.
Lay the acid free tomatoes around the outermost edges. Then lay the regular tomatoes over the top going further into the center.
Lastly lay the cherry tomatoes on top.
Fold and pinch the edges of the pastry together and brush with olive oil
Bake in the oven for 25 minutes or until lightly brown.
Slice and serve.