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dragonlady7via http://ift.tt/2bhejf0:
bomberqueen17:
ineptshieldmaid replied to your post:i always miss the best documentary shots B-I-L…
Quiche
OH MY GOD OF COURSE
HOW COULD I NOT THINK OF THAT I AM AN IDIOT
yesss!!! *runs off*
i forgot quiches have pastry crusts, we have a non-carb eater. instead I made this thing called Turkish Eggs, which of course the farm manager was like, oh, i make that all the time, my mom taught it to me, it’s a traditional Middle Eastern dish, and he had some name for it that of course I couldn’t remember long enough to pronounce, and suggested feta and parsley for garnish, both of which the recipe I’d randomly Googled suggested. So like. Duh.
Also my sister had none of the spices I needed– who runs out of paprika– and Aaron had all of them, but it was too late to add them so they just wound up being kind of unflavored. But eggs and tomatoes do have intrinsic flavor so it was all right.
Now I have to think, in the next twenty minutes, of something to make for dinner. Bonus, though, everyone eating dinner eats carbs and sugars, so. I can be more unfettered.
Maybe I will make a quiche now… we’re egg farmers, after all.
OH I have not linked to the farm blog here. For a while it was only me noodling about, but now my sister has started digitizing the wonderful newsletter the farm manager prints out and gives out with each week’s share. He includes relevant quotes, like this one:
Most plants taste better when they’ve had to suffer a little. - Diana Kennedy
bomberqueen17:
ineptshieldmaid replied to your post:i always miss the best documentary shots B-I-L…
Quiche
OH MY GOD OF COURSE
HOW COULD I NOT THINK OF THAT I AM AN IDIOT
yesss!!! *runs off*
i forgot quiches have pastry crusts, we have a non-carb eater. instead I made this thing called Turkish Eggs, which of course the farm manager was like, oh, i make that all the time, my mom taught it to me, it’s a traditional Middle Eastern dish, and he had some name for it that of course I couldn’t remember long enough to pronounce, and suggested feta and parsley for garnish, both of which the recipe I’d randomly Googled suggested. So like. Duh.
Also my sister had none of the spices I needed– who runs out of paprika– and Aaron had all of them, but it was too late to add them so they just wound up being kind of unflavored. But eggs and tomatoes do have intrinsic flavor so it was all right.
Now I have to think, in the next twenty minutes, of something to make for dinner. Bonus, though, everyone eating dinner eats carbs and sugars, so. I can be more unfettered.
Maybe I will make a quiche now… we’re egg farmers, after all.
OH I have not linked to the farm blog here. For a while it was only me noodling about, but now my sister has started digitizing the wonderful newsletter the farm manager prints out and gives out with each week’s share. He includes relevant quotes, like this one:
Most plants taste better when they’ve had to suffer a little. - Diana Kennedy
