Slackers and Brunch

A couple of weeks ago, I was chatting with my Mama (aka my grandmother) who nonchalantly mentioned that she had been on my blog. She said something like, " Um, you really need to put something else on there. I mean I know you like tomatoes, but come on!" Now as one of my staunchest supporters in life etc, I know that when I start getting sh*t from my own mother I should probably fix the issue.

As a once aspiring writer, I can admit that a stream of consciousness about what I eat, sleep, drink, think, do, etc is constantly running through my mind. The problem, of course, is getting it from inside to somewhere external -- anywhere external at this point.

While I can explain fairly coherently why I hesitate to put poetry down anymore, reflections on cooking is a little harder to defend. And here is the grand admission: I am lazy and moody. Take this morning, for instance. I like Brunch. I like it as a concept, but I am an instant gratification sort of person. And brunch takes....For. Ever. This morning, I decided to make onion quiche -- a laborious process whereupon four onions are sacrificed, caramelized for a half hour (above) then added to a crust of one's choosing. My crust, also laborious, was a potato crust mixed with Parmesan and flour, pre-baked (as pictured on the left) for a half hour.

Now the quiche wasn't bad, it just wasn't knock-your-socks off delicious which after 2 hours of vacation time in the kitchen one feels somewhat jilted by. And after scrubbing the cast iron skillet and secreting away the remains of my disappointingly short quiche, I don't sit down and write about it. I pout.

And while I excel at pouting (just ask said Mama or perhaps Chef Beef), it isn't a very good use of one's vacation time either. Onion Pie (quiche) recipe here. Potato crust recipe here. The small vessels behind the pie are small oven-proof stoneware that I use for overflow in such cases -- here it was extra potato crust and custard.

Which I shall continue to be underwhelmed with for breakfast for the rest of the week. (Snicker.) But seriously, if you decide to recreate some onion pie for yourself, I recommend a metal, not glass pie tin and would stay away from the potato crust, or at least spend some time drying the potatoes beforehand as the extra moisture did impact the height of the quiche once it cooled. And some herb addition -- maybe some thyme or basil -- might have been welcome as well.