Huevos

Thurs. Sept. 3, 2009

No, it's not a trick of the angle-- one of these eggs is super long, and the other is basically an orb. They're currently residing in a paper towel "nest" in my fridge, hard boiled, because they were way too cute to eat right off.

I haven't made any updates in the last couple of days because what with the school year just starting and the general chaos that comes with it, I haven't had time to do much more than eat leftovers and take advantage of the campus barbecue fare. However, tonight I had a nice fresh dinner made right this afternoon in our kitchen courtesy of my also-off-the-meal-plan roomie.

Crustless quiche!  Though it's not as pretty as a nice little slice of quiche made the regular way, when you make it without a crust you can do it between classes and it fits in one of the little glass bowls you've been dying to use since you got them for $.50 at the Dollar Tree. This is the third quiche made so far this year, actually. What's not to like about a giant baked omelet filled with cheese and veggies that's just as good cold as warm? This one is actually way more veg than egg by volume, which is another reason it looks kind of monsterous. Inside this bad boy is leftover chopped-up baked sweet potato, defrosted frozen broccoli and cauliflower, sweated onion and green pepper, and some grated extra-sharp cheddar cheese. Pile these all in a baking dish, then pour your mixture eggs, milk, and (the secret to crustlessness) a little Bisquick over it so everything's all slimy. Bake for about 30 min at 400 degrees, and there you go-- lunch and dinner for days.