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tuftearsI tried making a quiche last weekend, as I do every now and then. Just about everything that can go wrong, did! T_T Fortunately I was able to salvage an edible quiche from all that work.
Looks normal, right? What you're not seeing:
On the other hand, brunch this morning turned out exceptionally well:
That's a small spinach-and-cheese omelette, my traditional 4-color hash browns in a different form factor, and smoked applewood bacon, microwaved. What's different about the hash browns is that I made them thicker-- after grating the potatoes, when I bagged them, instead of pressing them flat all the way to the corners of the bag, I folded the bag in half before pressing, making them twice as thick. This means the surface is crispy, but you have tender shredded potatoes in the center, cooked just right. It's a big texture improvement over thin hash browns which tend to be just crispy.
Looks normal, right? What you're not seeing:
- I burned the first bag of kale, thanks to forgetting to turn the heat down once I had heated the wok up
- Turns out that rolled frozen pie crusts are a bad idea. Even after thawing in the refrigerator for several days and on the counter for half an hour, it still cracked, leaving me with pie crust shards. I had to ball it up and reroll it flat. It really is worth buying the pre-shaped pie crusts instead.
- As if to spite me, the eggbeaters carton toppled over on the counter, requiring me to do some cleanup. Not as bad as it could have been, but I hate messes!
On the other hand, brunch this morning turned out exceptionally well:
That's a small spinach-and-cheese omelette, my traditional 4-color hash browns in a different form factor, and smoked applewood bacon, microwaved. What's different about the hash browns is that I made them thicker-- after grating the potatoes, when I bagged them, instead of pressing them flat all the way to the corners of the bag, I folded the bag in half before pressing, making them twice as thick. This means the surface is crispy, but you have tender shredded potatoes in the center, cooked just right. It's a big texture improvement over thin hash browns which tend to be just crispy.
