Pie-crastination

So we’re still unpacking from our move. We’ve made huge progress, but as it turns out, we have lots of stuff. One thing you might not know about me:  even though I’m a control freak (of the freakiest variety), I don’t enjoy working alone. If someone would just sit with me while I worked, I would get stuff done a lot faster. Because of this, shall we say, “work style,” I take frequent breaks.

And by “frequent breaks,” I mean that I work for fifteen minutes and sit around for 30 or 45. I’m not proud of it, but it’s the truth. This is particularly prevalent when I’m working on LOOOOONG tasks, such as figuring out where to put a house full of stuff.

The good thing about having a less-than-favorite job to do is that you get to think of creative ways to put it off. For me:

PIE-CRASTINATION–the process of making pie instead of doing the other tedious/difficult task at hand.

That’s what I did this afternoon when I whipped up a Spinach, Cheddar, and Bacon Quiche.

Here’s what I did:

I lined a glass pie plate with a 9 inch crust. Then I preheated the oven to 375 degrees. I’m just assuming it’s really 375 degrees, because it’s a new (to me) oven, and I haven’t figured it all out yet.

addcheeseandspinach

Next, I placed cheddar cheese slices (because that’s what I had and need to use up before our vacation this weekend) and sautéed spinach and onion in the pie crust.

Sidebar: I used spinach from our awesome farm share with Oxen Hill Farm. I was hoping for some success after today’s KALE FAIL at lunchtime. I attempted some Kale Chips that ended up tasting like salty, burnt, fall leaves from the yard.

I solicited advice on the internet, so I’m hoping the next batch will be more like actual food…

kalefailAnyway, next I added some slices of tomato and some crumbled bacon. Because bacon makes everything just a little more awesome.

baconandtomatoes

 

 

 

 

 

 

 

 

Finally, I poured in a mixture of 3 eggs, 1 and 1/4 cups of milk, 2 tablespoons of flour, and some salt and pepper.

I baked the quiche for 50 minutes. I’ve learned that when you’re cooking eggs, you gotta watch it. I take them out when they still look a little soft. The quiche sits for 10-15 minutes on the counter, and it continues to firm up. Overcooked protein is gross, so it’s worth being careful.

completequiche

Our family of four ate all but one little slice (breakfast tomorrow). The real success story here is that I managed to avoid unpacking for over an hour. If you ever really crave pie, just ask me to clean out the garage. 🙂

 

 

“Time you enjoy wasting is not wasted time.”

                    ― Marthe Troly-Curtin

 

One thought on “Pie-crastination

  1. Lorraine Harrison says:

    So glad you took a break and are blogging again and cooking pies. I always enjoy your blogs. I wish they inspired me to make that fabulous sounding quiche. I was exciting about doing it for about 30 seconds and then got over it. I will take a break and do something else. LOL

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s