Cherry Saturday 5-20-2017


Today is Be A Millionaire Day.   

Given the obscenely uneven distribution of wealth in this country that resulted directly in our current mess, I’m all for everybody being a millionaire and nobody being allowed to spend it on politics.  Or Opposite Day.  

Still, it’s nice to think about being a millionaire.  I could buy things like a new septic tank.   And chocolate.  Wait, I can buy chocolate now.  

I could save a lot of animals.  And people.  Food banks and homeless shelters.  The ACLU.  Planned Parenthood.  Wait, I can do that now.

Okay, I could buy an RV and make it into a gypsy caravan and travel around with the dogs and my laptop.  I’d really like that.  Except I’d probably stay home anyway.  Too much work to do.  

You know what?  It’s also Quiche Lorraine day, which I used to make all the time  and that I haven’t had that in YEARS.  Let’s go with that.  I might even make one later if I can remember how.  I know eggs are involved . . . 

Yep, that’s the ticket: Egg Pie Day.

28 thoughts on “Cherry Saturday 5-20-2017

  1. A million here, a million there, pretty soon we’ll be making real money.

    Meh. I don’t like things that taste eggy. I like actual eggs, but not egg-tasting things. The first time I made crumpets I followed the recipe exactly and loathed the egginess.

  2. Back when Americans were going around saying I’m part of the 99%, I wanted to tell the person saying it, you need to expand your population set to the rest of the world. We have so much! Even though I’m not a millionaire, I have more wealth than 99% of the world. 7 Billion+ people out there & most live in poverty. Grrr.

    I don’t remember ever making a quiche. Perhaps I will try one.

  3. I love quiche but am currently oven-less. If I can’t figure out how to cook it on a griddle, a BBQ, in a microwave or on a hot plate, I don’t cook it. And a friend lent me his sous-vide gadget but it has limited application in my opinion. It gives me the option to do roasts but 2 HOURS to do lamb chops! I don’t think so.

    1. My quiche recipe is all microwave, Jessie. After I pour the mixture over the broccoli or asparagus (I don’t like meat with my cheese) I cook it one minutes on high, and then three minutes on medium. Your microwave may differ, but don’t let lack of an oven stop you.
      I read as far as the word “quiche” and realized it has been far too long since I made one.

    2. You could try a dutch oven over the grill? I would use them for camping and cook over a fire, made quite a few fancy things in that cast iron lovely.

  4. I don’t need to be a millionaire, I’d just like to get closer to zero (less negative). I just took a second short-term summer job….why do I teach? Oh, but also lots of graduation parties for my kids who seem appreciative – that’s why.

  5. I still make quiche fairly often. Easy dish to keep around for a quick, filling meal that feels like a treat, good for dinner, breakfast, or lunch, good by myself or with company. It’s a Wonder Food! (And if I stuff it with spinach or broccoli, as I sometimes do, I can also convince myself it’s Good For Me.)

    1. Okay, aside from the pie crust and the heavy cream, it is good for you.
      I try to up my chances by using half and half and not eating most of the crust.
      Panera has these little egg breakfast pies that are really good, too. Basically, I’m an egg person.

      1. And as is so very often the case, the lower-calorie version of quiche that I’ve tried making…. just aren’t very good. I think quiche is fine without the crust, which I don’t always include when I make it. But without the cream and the cheese? I want to cry.

        1. Oh, well, without the cheese, no.
          I actually like half and half better, but then I like skim milk better than regular, too.

      2. I love quiche because it is so flexible for quick, easy meals. I’ve always used 2% milk, not heavy cream or 1/2 & 1/2. I probably go a little overboard on the cheese though – basically I think of quiche as a cheese-delivery system. The last one I made was ham/spinach/Swiss – made to use up Easrer dinner leftovers.

  6. I haven’t made quiche in years. Maybe this weekend. And on the millionaire thing, I’m happy enough now but would just like to be able to save a bit more (and keep it saved.)

  7. If it’s made from scratch it’s still good for you, cream and crust and all. It’s artificial preservatives and extra sugar that makes it bad when commercially-sourced. Like all things, not for every meal. Balance.

  8. Just remember – if everyone’s a millionaire, it’s because inflation has made everything more expensive.

    My grandfather supported a working class family on $5k in the 1950s – I spend about that on groceries for one person for a year.

    But completely agree with the comparing yourself to the rest of the world.

    Although if I suddenly did become a millionaire, I could go see the rest of the world in style. 🙂

  9. Love quiche. One of my easy throw together things. I’m always amazed at how impressed people are when I make it. Maybe because the name is French? It’s an omelet in a pan.

  10. I am an author. The odds of my becoming a millionaire are pretty slim. The odds of my making a quiche are marginally less so.

    Of course if I did, I wouldn’t be slim. (Okay, I’m not slim now, so what the hell. Also, I love eggs and cheese.)

      1. I would argue that a quiche is fluffier than an frittata, but I’m an egg fan so I’m good with both.

  11. Always had school quiche and never liked it, then my sister fed me quiche as it is meant to taste, delicious.

    Oh if I had a large windfall, good bread and butter is the first thing I would spend it on, simple pleasures.

    I know others say chocolate, but a budget conscious dairy milk bar can make me happy.

  12. Years ago I did a foolish thing when I cleaned out a bookcase filled with cookbooks and got rid of a few that I thought I wouldn’t need any more. So dumb! So here I am again looking for a particular recipe and can’t find the cookbook, but I remember one step that I’ve used occasionally when making a quiche. Spread a layer of boxed croutons in a greased pie pan and pour egg mixture over the top and bake. The croutons will rise to the side of the pie pan and look like a crust. Voila!

  13. My favorite quiche recipe is very simple & is good for you – 16 oz lowfat cottage, 8 oz grated cheese, 3/4 cup cooked vegetable, 3 eggs, 3 Tbs melted butter, 3 Tbs flour, 3 Tbs sliced scallion, salt & pepper to taste. Mix it together & bake in preheated 350 degree oven for 45 to 60 minutes – dependent on depth of chosen vessel – til golden brown on top & bubbling around the edges. Let rest 10 minutes before serving. Most of my friends love the asparagus/gruyere combo so that’s what I make most but it’s a versatile recipe & I’ve tried many vegetable/cheese combinations. It can be made in those silicon mini-muffin pans as appetizers or individual souffle dishes as a first course or a ceramic pie plate for a main course for 4. Over the years it has become one of my go-to recipes and I’ve shared it with more than a hundred people.

  14. I love quiche! It’s a great meal, hot, cold or room temperature — or anything in between. It’s great to take on a picnic, particularly if I do the fussy little cupcake size ones. I often use up old yogurt on a quiche. And it just seems so decadent and special, even though it’s relatively easy to make. I might make one tomorrow night. I like mine with spinach and bacon (that’s probably Lorraine, isn’t it?)

    On a side note, isn’t that a B-52s song, as well? Quiche Lorraine?

  15. I’ve got a spouse who’s gluten and dairy free (and tries to be soy free) so unless I do major tweaking, quiches are not happening in my house.

    I do make what we call “egg dishes” which is hashbrowns on the bottom of my baking dish, cooked veggies and meat with egg and dairy free milk poured over it. Baked until a knife comes out clean. I do start baking the hashbrowns first while I deal with my veggies. It seems to work better that way.

    I sprinkle cheese on top of my portion after it’s on my plate and still hot enough to melt it.

  16. Mmmmm, quiche. Maybe that’s what I’ll do with my extra pie crust…. 😀

    I think we have a “crustless quiche” recipe in an old cookbook, but I can’t remember if it’s actually a low-carb/gluten-free option.


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