Is it a procrastination technique in progress? You betcha. I haaaaaate the chapter I am editing and want to avoid looking at the mess on the page. I think I dislike editing in general, but I've returned to a chapter I sort of gave up on about nine months ago, and what I wrote then is not very pretty or even coherent. The voice of reason inside my head tells me that avoiding my chapter is not going to make it go away, and it will probably make my anxiety worse. That is so true, and I hate my inner voice of reason for that, which is why I'll suppress it for about twenty more minutes.
Back to more interesting things, like quiche. I am totally in love with this recipe from Piece of Cake, and I just throw in whatever vegetables happen to look good at the market. Lately, it's been things like carrots and leeks, but I'll see where the summer takes me. Quiche from start to finish: as easy as 1,2,3,4
Sat) Pizza
Sun) Vegetable quiche
Mon) Pasta with pesto
Tues) N[iek] not eating at home
Wed) Zucchini soup with puffed pastry vegetable tarts
Thurs) Pasta with vegetables
Fri) Black bean tacos
Is pasta twice a week overkill? When I lived in L.A. I ate it maybe four times a week. I suppose I can chalk it up to life of a student and all that that entails. I'm still a student, kind of, so I see pasta twice a week as a major improvement.
Thanks for the luscious-looking recipe. Would you believe that I have never made a quiche? Do you think that fresh green onions from the garden would do in place of leeks? Also, what sort of cheese might work? I am not up to driving up to 28 miles round trip for cheese.
ReplyDeletePasta twice in a week sounds good to me.
I have pasta every day I run... so pretty much every day.
ReplyDeleteNiek is adorable in that picture; I'm not sure why.
You can throw whatever you want into the quiche. That's the beauty of the recipe. These kinds of recipes lend themselves well to whatever you might have on hand. That's what makes them so great. As far as cheese, go with whatever you like. I use the gruyere available from the supermarket, but you could just as easily use whatever block of cheese looks good at the Super Wal-Mart. I know your Wal-Mart must sell a block of "swiss" cheese. If you're really lazy, you can just buy a bag of shredded.
ReplyDeleteSteve- Niek is adorable in that picture, it's true. I think he's laughing a little because I told him not to make his standard picture face.
I've got it: it's the Mona Lisa smile in that photo that works - smiling with the eyes, trying not to with the mouth.
ReplyDeleteDo you know, I've never made a quiche, either-- and I can make good pie crust. Hmmm--next weekend? I have a pie plate:-)) (Diana-- your pie crust looks *lovely*). Problem--where to get enough cheese that won't cost an arm and a leg...
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