When I think about it now, it seems silly that I was nervous. That my heart was racing. That my stomach was fluttering. But three years ago, I had never done this before. I had never put anything I’d written out into the World Wide Web.
And I didn’t know whether those little bits of me I put up for public scrutiny would be embraced or laughed at.
But here I am, three years later, still pushing the publishing button on La Pomme de Portland. Still sharing my thoughts, my photographs, my experiments in the kitchen.
As women, we sometimes get a bad rap for our “supposed” lack of support toward other women. I’ve heard it whispered that we let our insecurities overrule our caring nature, which prevents us from reaching out to genuinely encourage one another.
This has not been my experience.
I feel humbled today by the number of women, as well as men, who have gone out of their way to encourage me. Sometimes when I look back at what I was writing and photographing three years ago, I think, “Now, those were some amazing friends to be able to see past that.”
My life is different today than it was three years ago. My life is busier, yes, but my life is richer now, because of people.
Because of the people I have been fortunate to have in my life and to meet along the way of this little journey I call, La Pomme.
Some of you are vocal about your visits to La Pomme, and others of you prefer to silently slip in, take a quick look around, and quietly step back out. I am grateful for every single one of you.
To celebrate my Three Year Anniversary, I wanted to give every one of you a gift. Not draw names from a hat for a gift or two, but to give something that every person who visits La Pomme could have.
So, I created the desktop wallpaper you see pictured at the top of this post. I hope each of you will accept my small gift and download it onto your computer. (See links below.)
I hope you will enjoy the simple beauty of the apples. I hope the quote inspires you. And I hope that each time you look at it, you’ll know that it’s my way of saying thank you.
Thank you for your encouragement.
Thank you for spending bits of your precious time here on La Pomme.
Thank you for enriching my life.
Apple Garland Desktop Wallpaper
This project ended up being a larger undertaking than I had imagined (isn’t everything?) and I’m not the most techy gal around so with much humility, I present you with four sizes of desktop wallpaper. The extra large looks great on my widescreen iMac, and the small and medium sizes both worked on my tiny laptop.
If you aren’t sure which size to pick, go to this site, What is my screen resolution?, and it will tell you the size of your monitor and then, you can choose one of my sizes below that’s closest to yours.
If you have any feedback for me on how this worked out for you, I’d love to hear about it.
|Humble Apple Tartelettes|| |
- 1 sheet puff pastry, thawed
- 2 med, baking apples, peeled, cored and sliced (Honeycrisp, McIntosh, Granny Smith) about 4 cups
- juice from ¼ lemon
- 3 tbsp butter
- ¼ c brown sugar
- 1 tsp cinnamon
- pinch or two of nutmeg
- 1 egg, lightly beaten
- small bowl of water
- turbinado/coarse sugar
- Pull your puff pastry sheet out of freezer and set it on a plate on your counter to defrost for 30-40 minutes.
- Preheat your oven to 350 degrees.
- Line a cookie sheet or two with parchment paper or a silpat liner.
- Peel and core your apples. Cut them into approx ¼ inch thick slices.
- Put apples in a medium bowl, pour lemon juice over them. Gently mix and set aside.
- In a high-sided skillet, melt butter over med-low heat. Whisk in your brown sugar, cinnamon, and nutmeg and stir until all is combined.
- Pour your apples into the butter/sugar/spice mixture and gently toss to coat evenly.
- Remove from heat and set aside.
- On a lightly floured surface, roll out your puff pastry to approx 15 in x 15 in. Cut into 9 5x5 squares. Doesn't have to be exact...squares, rectangles, it all tastes good.
- Place squares of dough on prepared cookie sheets.
- Lay about 6 apple slices on each square leaving ¼ inch around the edges.
- Roll the edges over and pinch the corners. If the edges won't stay rolled, dab the dough with a little water.
- Drizzle each tartelette with extra sauce if you'd like.
- Brush the edges with the egg.
- Bake for 20-25 minutes or until edges are nicely browned.
- Sprinkle with a bit of turbinado sugar for sparkle.
- Enjoy, my friends!