Wednesday, January 13, 2010
Look Who's Three!
Sunday, January 10, 2010
Calorimetry
Knit hats are a wonderful way to block out the cold, but when you have long hair it usually requires wearing it down, not often the most comfortable option on a blustery day. This headscarf allows you to wear your hair up while keeping your ears warm and preventing heat from escaping from the top of your head."
Saturday, January 9, 2010
Winter Nature Table
Winter here in New Hampshire is white, white and more white, with a dab of brown, on occasion some blue, but mostly grey. I think the girls collection perfectly represents this peaceful and quite time of the year.
Some Surprise Crafting
Tuesday, January 5, 2010
Spinach Quiche
3Tbsp butter
3 cloves garlic, chopped
1 small onion, chopped
10 oz fresh baby spinach (could use frozen, thawed and drained)
1 can mushrooms, drained ( could use fresh)
1tsp each of basil, oregano, and parsley (use the herbs your family likes)
8 oz shredded sharp cheddar cheese
salt and pepper to taste
4 eggs, beaten
1 cup milk
9 in unbaked deep dish pie crust
Preheat oven to 375 degrees.
In a medium fry pan, melt the butter and saute the garlic and onion until lightly browned. Add the spinach and wilt. Add mushrooms, herbs and half of the cheddar cheese. Stir until heated through and the cheese had melted. Season with slat and pepper and spoon into the pie crust.
In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into the pie shell. Let it sit for a minute to make sure that the egg mixture has soaked through the spinach layer.
Bake in a preheated oven for 15 minutes. Sprinkle with the remaining cheddar cheese and bake for an additional 35 to 40 minutes. Allow to stand for 10 minutes before serving.
I served this with sausage patties and biscuits. This quiche was filling enough and rich enough that we could have done without the sausage. Next time I will serve it with fruit salad. It would also be awesome with shrimp!