Some days you just have to write about Quiche, especially on those days when you threw some together and it turned out on the plus side of edible.
I cooked some bacon until it was dark and crisp. Did I mention in any of my Greece-capades that there was not one breakfast in any of the places we stayed where the bacon was cooked any more than about half way? To me it looked as if they’d warmed it up until the fat melted and then thrown it in a heat tray in a limp and grease sodden mess. Yuck.
Anyway, I cooked the hell out of some bacon, cooled it on a paper towel and crumbled it up in anticipation of adding it to an omelette. And then suddenly an omelette sounded boring. So I chopped up some red onion, red pepper and green pepper, and sautéed it with a zip lock bag full of frozen spinach which usually ends up in my daily smoothie. Smoothies can get boring too.
Next I beat the hell out of six eggs. I don’t love cooking unless I’m cooking the hell out of things. I also find recipes and the way they’re written boring most of the time, unless they say weird and wonderful things like
- prepare the pan (apparently some pans don’t deal well with surprises)
- sit in the fridge for 30 minutes (this only works if you have a super sized fridge and you’re under 4 feet tall)
- season to taste (no really, you need to be more specific here for us taste impaired cooks and actually mention some spices and seasonings by name)
Anyway, buttered pie plate, beaten eggs, sautéed mixture, sprinkled with the crumbled bacon and shredded cheese (I’m sure it doesn’t matter what kind – pick something you like) into the oven at 350 for 30 minutes. Yes, I was pretty much making this up as I went along and hoping for the best. It’s not that I don’t like a Quiche with a pastry crust but those things aren’t good for you and way too much like work.
Notice that you are not seeing any of the complicated process leading to this result. That’s because I don’t like to tempt fate by recording the steps which may lead to colossal failure. Even with something as relatively simple as crustless Quiche.
I wonder if my cooking skills (or lack of confidence in them) can be blamed on my mother. We blame our mothers for just about everything, so why not. She was an excellent cook who could whip up an incredible table full of delicious food for a crowd with very little help. It would take her longer to tell you how to do something than to just do it herself. She was forever apologizing for the dishes she made not being better, although we couldn’t imagine how that would be possible. She never measured anything exactly, using her measuring cups and spoons as guidelines only. That’s why I don’t have many of her recipes. The best ones changed with the ingredients on hand and were never written down. Leaving her daughters (well this one who never listened anyway) to wing it on their own.
This was really good hot out of the oven with some salsa on the side. I’m hoping it will be really good cold too, because I may have gone a bit overboard with half a dozen eggs for one person. Mom also always cooked with leftovers in mind. Maybe I’m more like her than I know.
groak (v.) to watch someone who is eating or to stare longingly at someone else’s food in the hope of being offered a portion of their scrumptious bounty, or better yet, being asked to join them.
The last couple of days I’ve been reading books, watching strange things on Netflix, copying weird stuff from Facebook and avoiding writing anything intelligent. I can’t see why today should be any different. So here’s some of the fruits of my labour. Or lack thereof.
Hope everybody is having a fantastic Tuesday! Don’t work too hard! In fact, if you can get away with it, don’t work at all. I expect you won’t get any better advice than this from me and F. Scott today.
“It was only a sunny smile, and little it cost in the giving, but like morning light it scattered the night and made the day worth living.” ― F. Scott Fitzgerald
“Turn your wounds into wisdom.” (Oprah Winfrey)
In amongst my conglomeration of strange notes on a messy desk I came across this funny little list. Looks like a recipe, right? But what the hell is it for? I wrote it down thinking I would remember why without also jotting down a bunch of details, I guess.
I have a feeling there’s some major ingredient missing here, along with instructions. It looks like things one should add to something else or pour over some kind of meat maybe?? Throw in a crock pot? I don’t know. But since there’s no quantities for the first five ingredients, I think it would be safe to just skip them.
So go ahead and measure out those two cups of red wine. And serve immediately. Double this recipe if sharing with a friend. Who says doing stuff in the kitchen can’t be simple, easy and fun? I would definitely add this one to my recipe book if I had one.
After three months of preparation (no exaggeration) W left this morning for his island in the east. The river ice was probably a month later than normal breaking up so he had to wait around impatiently for better weather. I just got a text from him saying he’s in Brandon, so tomorrow he’ll do the last leg of the drive to northern Ontario.
At last we’re getting some lovely sunny warm days here too. The lawn people have already done most of the spring clean up, except for where the last of our snow mountain was stubbornly refusing to melt. The last time I mentioned something about green grass we had a snow storm, so I’m not doing that again.
I have lots of plans to keep myself busy in the next several months while I’m on my own. I would mention them all here, but then I’d be embarrassed when none of them happen. However, there is one I can tell you about since I’ve done it already. I bought a bunch of vegetables that W doesn’t like and that I miss cooking for myself. I don’t understand how someone can not like the taste of zucchini – it doesn’t even have a taste. Tonight I tried a new recipe with results that even W might have been able to choke down.
I even took pictures to prove that I’m not completely useless in the kitchen. Especially when I’m really hungry.
Slice the zucchini in half lengthwise and place cut side up on a pan. I’m crazy about my Epicure pan which works great for oven roasted potato wedges. I’m trying to broaden my horizons by cooking other stuff on it too. Cut the sweet potato into french fry shapes. Or not, depending on how clueless you are when it comes to chopping things up.
I put a tablespoon of oil and some spices on the sweet potato and tossed them around in a red bowl. I like Club House garlic plus, epicure seasoning for rosemary garlic oven fries, and salt and pepper. And I love my red bowl.
Brush the zucchini with olive oil, sprinkle with garlic plus, salt and pepper and lots of parmesan cheese. Cut up tomatoes and layer on top. Add salt and pepper and/or bruschetta spices. Seriously, the zucchini is so bland, you can go a little nuts with the spices.
Grate some mozzarella cheese for the last layer.
There it is all oven ready (375 F for 20 – 30 minutes) and here it is out of the oven. And shortly after that most of it disappeared.
This was really simple to put together, and incredibly good. Hope you get a chance to try it. And I hope you enjoyed this random recipe blog. I promise it won’t be a regular feature, and I can hear your sigh of relief from here. I’m sure I didn’t teach anyone anything that they couldn’t have googled and figured out on their own, and yes I will admit that it was just a shameless way for me to boast about something turning out well in my kitchen. That’s a random thing too.
See what you’re missing W?? Turnips tomorrow! HAHAHA! Now he’ll probably stay away for an extra month.