Cooking
Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne Are you a stick-to-the-recipe kind of cook or a follow-your-instincts one? Do you precisely measure ingredients or do you eyeball? And can you remember the biggest food flop you've ever created? I can. We had invited a couple over for dinner. I was making Quiche Lorraine in my 14" quiche plate with a sinfully rich press-in-butter pastry. I was also making a spinach salad (more bacon, more eggs) and a Baked Alaska (you've got it: More eggs!) Somewhere in the back of my mind, I must have worried about having my guests and the love of my life drop dead of clogged arteries before the end of the evening but it was one of those unarticulated, free floating thoughts. The quiche usually took 1 hr 15 minutes to bake, but not that night. I checked it at an hour--- still a liquid puddle. Same after another 15 minutes. 30 minutes. 45 minutes. It was a little less sog...