Monday, March 11, 2013

I don't like quiche

Repost #2

Tonight's dinner was a tossed salad (leaf lettuce, spinach, tomato, cheese,  croutons,  pecans,  plus a few cucumber slices for the husband - I think cukes are just gross) and quiche.

It started out as quiche lorraine, but QL doesn't have garlic. Or cheddar. Or parmesan. Or nearly as much bacon as I added, because this was a, "huh. I have leftover bacon. That's unheard of..." kind of a meal. And really, cooking didn't go too badly, once my spouse realized that keeping an eye on the kids was a full contact sport.

I've gotten good at handling grandma's pie crust recipe, and had quite a bit of dough left over, so I made this turnover type thing, stuffed with cherry preserves. Of course, the cherries bubbled out all over the pan, which will be a huge pain to clean....but that's why I have a housekeeper, because we can't keep up with the dishes as it is. (Elaine, if you're reading this, we love you, and we love having you back!)

It turns out that I forgot that I don't really like quiche. Every time I make it I think, "with that list of ingredients it has to be tasty" and then I'm disappointed. Oh well. The husband can have it for his lunch this week.

Meanwhile, I took the other half of the onion that went into the quiche (it was a *big* onion), and put that and some chicken breasts and about 4 heads of garlic (3 fresh that needed to be used up, peeled and sliced, and some pre-chopped-ina-jar) in the crock pot for tomorrow. Tonight I'll chop some root veggies, and tomorrow during my 40 minutes for lunch between appointments I'll throw them in the crockpot with the garlic chicken so that dinner will be ready when we get back from speech therapy. Multi-tasking is a wonderful thing.

1 comment:

  1. Put water in the pan, a teaspoon of baking soda and boil the pan. It'll come right out. An alternative is to use vinegar instead of the baking soda. But that will make your house smell like vinegar.