Today’s quiche: Sautéed leeks, lardon and fontina. Baked in a bottomless ring mold. It’s cooling now- once room temp it gets covered and chilled thoroughly (at least 24 hours). The mold comes off, the quiche gets cut into wedges and then reheated on a baking sheet until sizzling… There are no words to fully convey the experience of eating a great quiche.
Delicious
You are enough.
How to feed your sourdough starter right!
Disappointment
How Religious are You?
Some foods to always have prepared and ready.