In an effort to both trim our food budget, reduce waste, AND stay on top of the no-processed-foods thing, I have started recording my grocery purchases in this little notebook
Being a rather frugal person by nature and now a positive tightwad while we're on one income, I decided it would be a shame to waste all those eggs (and it being too early for Easter eggs), I made a fritatta for lunch, which in my version takes 2 eggs and enough vegetables to make the eggs unrecognizable, made a loaf of pumpkin cornbread
Being a Type A, sometimes my competitive nature takes over for common sense, so for dinner I decided to make a crustless quiche. Obviously, I'm not a big fan of quiche as it's basically an egg pie, but as long as there is enough other stuff in it, I can generally stand it in restaurants or at other people's houses, but it isn't something I've ever gone out of my way to have--it's usually more of an "I'm hungry and there aren't better options" sort of thing for me. Not having made a quiche of any sort before, this might be where a more rational person would follow a recipe. In my defense, I did look at a few, but I wanted to make it VERY vegetable heavy and with skim milk instead of cream. The recipes I looked at had no consensus on baking temperature or time, and used confusing terms like bake until "just set" and "until puffy," so I figured a recipe was unlikely to be overly helpful anyway. Time to dig in!
I decided to make my experiment very simple, so I sliced 2 yellow onions and caramelized them in about a tablespoon of butter, then mixed up 4 eggs with a cup and a half of skim milk. I thought it safest to grease my pie plate, then I put the onions in it (which almost filled the pan all by themselves), grated just a bit of Parmesan cheese onto the onions (maybe a teaspoon?) then poured in the egg & milk mixture and hoped it would all fit.
One hour later:
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