On an Even Keel

My ham and Fontina quiche leaked so some of the ham pieces atop dried out and turned a bit leathery. I ate it for breakfast at room temp but made Jim his usual two eggs over medium, piece of toast with peach jam and two slices of bacon.

I’d planned on quiche for lunch but I’ll try heating some up for me for breakfast tomorrow and see how that goes. Leakage caused a rubbery crust and a rubbery filling. Live and learn.

Never intimidated by my mistakes, I prepped two meals tonight. Forget French cooking I learned in school. I cook simple food from the best ingredients. Jim loves meat loaf. His favorite meal, however, is spaghetti and meatballs. So I made both. I mixed ground beef with chopped sweet onion (a Nazcas from Peru), Peruvian garlic from the same social entrepreneurship and Italian flat leaf parsley. I added one mixed egg, splash of Worcestershire, salt and pepper and Parmigiano Reggiano and used half for meatballs, the rest for meat loaf.

We had meat loaf, garlic mashed potatoes and remaining corn salad and slaw. I made the rest of the mixture into meatballs and baked them in tomato sauce alongside the meat loaf.

Remember my favorite cooking tools? The ricer is great for peeled cooked potatoes. And my cookbooks. I researched for weeks the best cookbooks to offer to you and no-one looks at them! Many are out of print and I even gave an instant link to Amazon to get one. Otherwise you could peruse used bookstores or flea markets for years and never find that title, so check out my cookbook references.

I’ve never made one penny on this site and know that many of these prized books that I’ve whittled down for my library are available for less than $10 but are a distillation of 30 years of my cooking expertise and reading cookbooks as one would read the latest spy novel.

Look at me, Cooking With Dee, About Dee. Yes, I graduated from cooking school, but this is life. One adapts to its parameters. I always love a challenge. Does anyone know what to do with 5# of off-the-bone pork shoulder “ribs?” I’ve looked up all kinds of recipes for stews but would like to know if there’s a special one you’d like to share.

Thanks and have a great evening. Cheers! Dee