Friday evening we celebrated the birthday of a good friend by attending Bark at the Park night for the Oakland A's.
We love these two - they are great dog parents and big A's fans. Happy birthday, M!
And it was a popular night at the ballpark. There were 800 dogs in attendance, breaking all MLB records for a dog fan night. The A's made it all easy, setting up some terrific park-like areas for the pups to play and find 'relief.'
I was also very impressed with the dog owners in attendance. All seemed to be in control, friendly and have dogs that were good in that kind of crazy setting.
Our kiddos did remarkably well with all the action. Both sported their A's bandanas with pride as they cheered the team on to victory.
This is Elsie's 'over-the-shoulder' modeling pose.
We left the game during the 7th inning stretch and headed to our favorite dog-friendly bar in Emeryville, Prizefighter. The setting was quieter, the beer was much better and we toasted M's birthday properly without a dog park in the background:)
Summer desserts full of fruit and fresh flavor never disapoint. After seeing so many berry tarts, pies and galettes over the Independence Day weekend, I started craving them myself!
I wanted to make some sort of treat for our friend in honor of her birthday, but it needed to be portable and easy to eat in a tailgate setting. Thus, mini galettes!
4 cups blueberries
1/4 cup granulated sugar
2 Tbs. honey
1 tsp. finely grated lemon zest
1 Tbs. all-purpose flour
Big pinch table salt
1 large egg, beaten well
2 Tbs. granulated sugar
Homemade dough or Pillsbury pie crust*
*Due to time constraints, I went with the latter option
Put the blueberries in a large bowl. Toss the fruit with the 1/4 cup granulated sugar. Add the lemon zest, honey, flour and salt, and toss until everything is evenly mixed.
Remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes to keep it from cracking when you assemble the tart.
If making one, large galette:
Heap the fruit in the center of the dough round. Using your fingertips, fold the edges of the dough over some of the fruit to create a rim about 2 inches wide. Work your way all around, pleating the dough as you go.
If making mini galettes:
Use a 2 1/2 to 3-inch circle cutter to cut rounds from the dough. Tip: A mason jar lid works well in a pinch.
Heap a tablespoon of the fruit in the center of the dough round.
Using your fingertips, fold the edges of the dough over some of the fruit to create a rim. Work your way all around, pleating the dough as you go.
Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the granulated sugar directly on the dough and fruit.
Bake the tart according to dough instructions. Bake until the pleats of dough are completely golden brown.
Transfer to a rack and let cool. Serve galettes warm or at room temperature.
You might as well call these little guys mini blueberry pies, because that's exactly what they taste like.
The citrus and honey made for the perfect amount of sweetness. This would be an amazing regular blueberry pie filling.
One word of warning with the galette approach - be sure to tightly crimp/pleat the edges so they don't unravel while baking.
These little babies held up remarkably well on the way to the ballpark. Each one was a perfect two-bite touch of birthday fun.