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Sunday FTW!

OMFG. QUICHE LORRAINE! Seriously, I cannot even begin to describe how happy my mouth is. In case you haven't noticed, I love food. Do any of you have any good quiche recipes? If so, please send them to me! We can have a recipe swap! I'll give you the secrets of my home-made chili.

I have been ridonkulously clairvoyant today. I went to bed at five in the morning, but woke up promptly at 9, right before my alarm went off. Bright eyed, bushy tailed, and everything. Got up to take the dog out, but I had a feeling I should look before I let her out (because Gucci most emphatically does not get along with the neighbor's dog) and sure enough, as I poked my head out, his door opened and out came Zoe on a leash. So I grabbed Gucci's leash and took her out back instead. I decided to bring my camera to church, to take some pictures for the article in case that ever goes anywhere, but I thought I should bring extra batteries, just in case. About half-way through my pictures... batteries died suddenly. While I was taking photos I thought... I should call Sandy and at least see what she's up to, and right as I pulled out my phone she called. And only a moment ago, I was sitting here, typing away when I thought "Oop. I bet the timer's gonna go " -- BEEP. Seriously. I am made of win today! I think my brain might've finally come home!

In other news, I am about to embark on a picture voyage. I have an assignment due tomorrow that requires me to take several pictures of my neighborhooed to capture the essence and feel and distinction.

Since I'll be taking pictures anyway, is there anything you'd like to see? Request away!

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Comments

( 12 comments — Leave a comment )
splits_thesky
Sep. 17th, 2006 02:41 pm (UTC)
ANYTHING???????
Or just, like, neighborhood stuff??

And heyyyyyyyyyyy, no fair. I woke up at noon, and I'm still sitting here bleary-eyed. *pouts*
virtuistic
Sep. 17th, 2006 02:42 pm (UTC)
Well, anything tasteful. I'm not going to photograph my left nipple for anyone, srry. And I probably won't put pictures of me up today, my allergies are acting up and my eyes are all red and puffy. =/ But yeah, anything else.
splits_thesky
Sep. 17th, 2006 03:10 pm (UTC)
lmaooooooo, I wasn't going to ask for any of that, anyway.

OKAY.

Yr dog, some pritty flowers, and an ELEPHANT. Um, no, I don't know. Something else.
virtuistic
Sep. 17th, 2006 04:43 pm (UTC)
I'll take a picture of my fish! He's very fiesty, so that'll be a challenge.
secondstar
Sep. 17th, 2006 02:44 pm (UTC)
i want to see your room. for sure. :D
virtuistic
Sep. 17th, 2006 02:46 pm (UTC)
Shall do!
silentauror
Sep. 18th, 2006 01:13 am (UTC)
I actually DO have a fabulous quiche recipe! Do you really want it? :)
virtuistic
Sep. 18th, 2006 01:41 am (UTC)
Yes! Yes I do!
silentauror
Sep. 18th, 2006 02:09 am (UTC)
Okay, then! :) You're getting my personal favourite flavour, and I cook in a very off-the-cuff sort of fashion (but if it's any comfort, I have been ascended to the ranks of assistant head chef in my past life of cooking!), but here goes:

Quiche:

Crust:

I strongly recommend buying a package of tenderflake (best brand!) puff pastry, which should be in the frozen section at your local grocery store. Let it thaw. If you buy the sort of package I buy (sorry, no weight measurements here! :P), it should have two squares of pastry in it. Each one will make one crust, so go ahead and make two quiches right away. You can freeze one. :P

This sounds like the easy method, and it is, but puff pastry is rather difficult to work with. If you rip it, it doesn't really go back together, for instance, so tread carefully. Flour your surface well and gently stretch the square out in your hand a bit first. Then flour your rolling pin and start gently (but firmly!) rolling it out as evenly as possible. It should be big enough to fit into your pie plate (I recommend a deep-dish one) with enough to droop over the edges. Oh, and grease the pie plate first. It doesn't have to be a perfect circle, just big enough to cover the requisite area.

Once you have it rolled out, lift it and put it in the dish, and really tuck it into the edges so that there aren't any air pockets. Now trim off the extra dough with a knife, leaving at least half an inch hanging over.

Filling:

Basically, chop up as much of anything you want in the quiche and sautee it. Meaning, fry or grill it, pretty much. My personal favourite is spinach and red pepper, and for two quiches, I would use three small square packages of frozen spinach (thawed) and a large red pepper. I also make broccoli/ham (standard quiche lorraine), but you can make anything you like. Tomatoes, mushrooms, onions, sundried tomatoes, jarred roasted red pepper, anything goes. Ham works very nicely. Chop up about a full, large frying pan's worth and grill it until your ingredients are thoroughly cooked. You can use whatever you like to grill the stuff in. I like to use Becel margarine, but it's your call. Also, add about a teaspoon of minced garlic. When you're done this, divide the filling and put it in the pie dishes. They should be about 5/6 full. :)

Egg mix:

Prepare to recoil in horror. :P Take eight large-ish eggs and beat them with an electric mixer. Keeping the mixer on, add a pint of whipping cream. When there are no more solid bits of egg, you're done. Divide the mix between the two plates.

Topping:

Grate a very large block of mild or medium cheddar cheese and cover the entire surface of both quiches. You shouldn't be able to see any egg mix or filling. (About 3/4 of an inch thick?) Sprinkle the top with leaf oregano.

Baking:

Very carefully (don't spill the egg mix!) place your quiches inside your preheated oven. The restaurant where I learned to bake quiche had a Celsius oven, so I'm kind of guessing here. I would suggest baking your quiches at about 350F for about forty minutes. When the edges of the shell are puffed up and brown and the cheese has fully bubbled, you should be good. If there's any doubt, bake it for another ten minutes. :P

There you go: cooking, a la SA. :P Let me know if you try it! It sounds very complex, but it's really not bad. It does take a good two hours or so altogether, though, so do budget a full afternoon. :P Good luck!
silentauror
Sep. 18th, 2006 02:10 am (UTC)
Oh, and as long as I'm at it, why don't I pimp my cooking comm? :D It's called the_epicureans, and it's a great time. Heh. :D
holly_cky
Sep. 18th, 2006 06:16 am (UTC)
Oooh, ok pictures...

Something you own that reminds you of when you were a kid
Your DVD colelction
And, if you're having to take pictures of your neighbourhood, then a picture of something that makes you glad you live where you do.
virtuistic
Sep. 18th, 2006 03:26 pm (UTC)
Oooooo! I'm on it!
( 12 comments — Leave a comment )

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