I had a sad, sad recipe failure this week. My attempt to turn the hideous bananas above into delicious banana bread produced an edible, but overly wet and dense loaf. C’est la vie, I suppose.
In unrelated news, I really need to mow my lawn. For real, it’s out of control. If I wait long enough though, BS may do it. Sloth FTW!
At least we have beautiful tree sperms all over!
When life seems overwhelming and the to-do list stretches endlessly long, I tend to turn to the tried-and-true, recipes that produce multiple days of food, and that I know will be tasty enough to steer me away from the cafeteria and its sloth-making, tummy-ache producing food. I’ve been making quiche for so many years that I know I can always pull it off, regardless of what ingredients are at hand (including that one time I started making it, realized I had no cream, and substituted sour cream; texture a little weird, but it worked). Given the cream in the filling and the butter in the crust, it definitely isn’t a permanent food solution, but it beats grilled cheese and french fries – we go to war with the army we have, not the one we want…
This particular quiche features cheddar and asparagus, which is one of my favorite combinations, and is especially well-suited to my current situation since I’m in asparagus land, baby! Locally produced stuff is popping up for under $2 a pound.