I’m wearing wool socks on June 16th, 2019. It’s 58°. This is complemented by the memory of equally not-right, too-hot days, like 70s in November, biking to work and not even needing to wear gloves.
Here’s what the weekend cooking looked like:
Bowl of berries with cream & sugar for Saturday breakfast. First local strawberries from the farmers market; blueberries from the co-op
Escarole quiche for dinner. We also had leek confit and honey roasted cherry tomatoes on crostini, and a quick creamy cucumber salad with grated carrots tossed in – a little odd mix of shapes but tasted OK
The quiche was pretty standard; my usual pie crust recipe, with half the sugar for a savory dish. Roll out the crust, fit it into a 9-10 in. pie pan, and chill it. Dice half an onion and saute in a generous tablespoon of butter, then wilt 4-5 big handfuls of cleaned escarole leaves, chopped, on top, and finally add 4-5 chopped scallions, whites and greens. Season with salt and pepper and maybe a little nutmeg. Stir and remove from the heat and let cool. Grate about 3 oz. Gruyere, and sprinkle it in the bottom of the crust. Add the filling, and then beat 4 eggs with one cup half & half and pour it over. Bake at 375° for about 25 minutes, until firm.
We ate kinda late, because Megan was here for a friend’s bachelorette party – the fiance of one of John’s high school friends, James, who was the guitar player in their high school punk band, Rushmore & the 40s – and the ladies came in between the party and going to meet the guys at a campus area bar, and somehow I wasn’t as good at talking to them and cooking as I thought I was.
On Sunday morning I made lots of muffins and put them out with fruit for people to grab. We were taking Mark out for steak for Father’s Day, so a lighter breakfast was required.
Choice of rhubarb or banana muffins for breakfast
I had mine with rhubarb lemonade
And lots of fruit. This arrangement looked like “little middle big” to me
At least the cat is extra snuggley, we think because of the cool nights.