Starting Saturday May 16th. We’ve had odd weather this spring. We had almost no precipitation in March and most of April, then a rainstorm event in April giving us (at this house) 2.2 inches of rain. A week later we got another half inch, and this last week we got 4.5 inches in 5 days. We had a few dry days, and then over .4 inches in a rain/hail storm. We have more rain forecast or at least possible the next week.
We had temperatures touching 80 Degrees F in April, and now our temps are hovering in the sixties. The weeds love it, but the low temps feel too low yet to start putting out veggies in the garden.
Our next door neighbor has been ambitious this spring, and has torn out all the juniper hedge that was along the west side of our driveway. (The roots were all on his side.) I have planted two dwarf peach trees in the newly opened up space. I also buried Bowie between the north apple tree and the first peach. I am looking for a white rose bush to plant above him. (Bujo, nearby, has a yellow rose.) I haven’t found one yet, I will need to start looking at fancier nurseries.
Last Saturday I went to auditions for Wheel of Fortune in Denver, and did get picked to get on stage for a tryout. Getting picked was a matter of getting one’s form picked out of a barrel. Since I made an effort to get dressed nicely, and even put on makeup, I had Peter take a picture of me (a rare event!) My right eye opening less than my left eye is the aftermath of the Bell’s Palsy I had three years ago.
I made three quiches today, by assembly line, and I am going to include the recipe and describe my process just because I want to.
Pie crust for 10 inch pie plate. I use the rolled pie crusts available in the refrigerated case near biscuits in a tube. Each box contains 2 crusts, good for 2 quiche. I almost always try to bake 4 quiche at once, especially in the summer, and then freeze the extra for later. Today I made 3, as I have a request to bake a pumpkin pie this week. I roll out the crust into a 10 inch pan and bake it according to the instructions on the box. Always prick the crust before baking, unless you are lucky enough to have pie weights or a pie chain.
I got many of the ingredients ready the day before, because I can’t always be sure of a long block of time to deal with cooking when I am also dealing with Rachel. I almost always make my quiche with meat, sometimes bacon or ham, today some smoked pork chops I scored on clearance. You could use cut up leftover steak or beef, cooked chicken, turkey after Thanksgiving, cooked ground meat or no meat at all. Traditional quiche is made with Swiss cheese, which I had today and used, but I very often use Monterey Jack just because Greg likes to have it in the fridge for quesadillas, and the local store only stocks it in two pound bags. If I use it for quiche, then the cheese gets used up more quickly, with less chance of going bad before the end of the bag. Very pragmatic. I almost always put in mushrooms, onion, and kale as veggies, but lots of other veggies could be used according to what other households enjoy. I put my veggies in raw today, but sometimes I get inspired, and saute them first. I don’t measure, I just put things in the shells. The mushrooms, ham, and kale got split 3 ways, but I decided I had cut too much onion and put about 1/4 of it back in the fridge for something else.
Each pie gets 4 eggs, and yes I break each one into the red bowl first, to remove any shell fragments. Then I pour in 1 cup heavy whipping cream, and a grating of fresh nutmeg. I poured each bowl into a larger bowl to get beaten with a whisk before pouring over the completed pie. I don’t add any salt or pepper to the mixture, the cooked quiche seems fine without it. Also, my mom is very sensitive these days to pepper and other hot spices.
I had two containers of cheese, and I used one container split three ways for a base layer of cheese, then meat, onions, mushrooms, kale, and the second container of cheese for the last layer. Then I decided I wanted more cheese, so I got the end of a bag of Monteray Jack from the fridge, and added the small handful to each pie that was in the bag. Then I got distracted by my husband and a guest coming home, and didn’t get photos of the rest of the process. My bad. When the dryish ingredients are assembled, whisk the eggs/cream, and slowing pour over the top of the pie. If you pour too quickly, the filling may run off. Let the filling take time to soak down, and settle for a few minutes before putting in the oven. Cook at 350 degrees F for 25 minutes. Exchange top and bottom pies if you are cooking multiples, and continue cooking for another 25 to 35 minutes for a total of 50 to 60 minutes. We are at 5200 feet altitude, I don’t know if other altitudes would change that.
A completed quiche. I tossed some pine nuts on top because I was given a big bag of them, and I don”t want them to go stale.
I let them sit a while before dinner, and I let them cool before bagging for the freezer. Pull one out in the morning to defrost for dinner, and if folks want warm quiche, I warm slices in the microwave.
I put this post away unfinished, and never got back to it. Now it is August 2017. Look below, the carport tent thing is gone! Yay! I have a lot of my house plants, bougainvilleas and citrus trees outside on my patio for the summer.
Rachel at Hippotherapy, twice a month, riding “her” horse, Po Sum.
Our newish cat, Diego, with Rachel.
Bowie’s rose, and the surviving peach tree behind it. There is a tiny peach tree inside a tomato cage that I grew from a seed, if you look carefully. We had just too much frost/hail this spring to let any peaches set.
I made this summer’s quiche a couple of weeks ago, but didn’t take pictures, though I meant to. I am going to post this right now, before I let it set for another two years! Elizabeth and family.