I find that it is often easier to live in the future than in the moment. I’m embarrassed by how many of my conversations with Dan begin with “when we have a…” Be it a house, a better yard, a dog, kids, chickens, a goat, a boat, a unicorn, I often focus on that next step. It’s natural, we all do it. If it weren’t for planning and hoping and wishing and thinking ahead we’d become stagnant. The downside, of course, is that it’s easy to forget today, the now.
In just a few weeks, I’ll turn 26. Don’t worry, this isn’t a post about how very old I feel. I’ve just spent a lot of time reflecting on all the things I’ve put off into the future, and challenging why so many of them can’t be brought into the here and now. Last week we made cheese, which had long been on our list of when-we-have-a-big-kitchen-and-a-goat list, in our tiny, messy, crowded kitchen. And it was hot, and I got a bit grumpy, but in the end we had cheese. And it was delicious.
There are some things that belong on the future list. We can’t have a boat until we live near the ocean, can afford a boat, and have a place to put a boat. But making cheese? We can do that in our apartment. Which is why today I ordered the supplies I need to make creamy goat cheese. Because… what’s stopping me?
Strawberry & Fresh Cheese Tart
1 pint strawberries
1/2 cup creamy goats cheese
3 tbsps honey
Pie crust (half of this recipe here)
Roll out your pie dough and press it into a tart pan. Line with parchment paper and fill with pie weights or dried beans. Bake at 350 for 20 minutes or until the bottom is cooked through. Remove from the oven, remove the beans. Lay a rack on top of the pie and flip, so the crust comes out of the tart. Then place a plate on the bottom of the crust and flip back over so the tart is sitting on its own. As you can see in the pictures, I sucked at this step.
Spread your cheese along the bottom of the crust. Sprinkle with lavender. Slice strawberries and fill. Drizzle with honey and serve.