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?
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.
It was a little less soggy,
but not the usual fluffy delicacy.
My guests weren't ruffled
because they were pouring a fine Merlot
more often than I was checking the oven.
Sloshed doesn't even begin to cover their condition.
after two hours of mother-henning the quiche,
I served it anyway.
Because I'm not much of a drinker,
I was the only one who realized
that the quiche
was nothing but bacon, Swiss Cheese,
cream and grated nutmeg.
I had never poured in the eggs.