It’s been a while since I posted here. I’ve still got a few recipes in the backlog that I never wrote about. An unfortunate side-effect of waiting so long to write about something is that I forget a lot of the details. That results in boring posts like this one.
A couple weeks ago, I decided I wanted to make bagels for New Years. I later learned that bagels (and other round, ring-shaped pastries) are a traditional New Years food. Apparently, rings symbolize the year coming full circle, as well as eternity. I wasn’t trying to be traditional, but apparently I am.
I’ve been traveling a lot lately (I’m in an airport right now), so I haven’t been cooking much. As in, I have cooked three times in the last three weeks, and I haven’t been home on a weekend since August 10. That’s my excuse for not posting anything lately. Hopefully I’ll have something new soon, but here’s a recipe I did back in July that I’ve been meaning to post. (Author’s note: I had to stop writing this until I could get home to look up the recipe.)
A little background: it’s grant application season, and my PI has been writing grants and having us do last-minute analyses for the past couple weeks. Last week, we got some sequencing data back on Friday–I proceeded to spend all weekend slamming my head against my keyboard to get an icky icky program to analyze it. I knew it would take a long time to run, but with any luck (and running jobs in parallel) I figured I could get it done for the grant deadline on Wednesday. That is, until Windows 8 decided to fuck me over at 1 am on Wednesday by forcing a restart to install Windows updates, sending a ^C to the program and wiping 3 days of progress. So, I restrained myself from chucking my laptop out the window and instead decided to bake something my PI would appreciate–mini muffins.
My most recent pull from the recipe jar comes from Good Housekeeping. I’ve wanted to try my hand at quiche for a while. It’s breakfast in pie form, and everything is better in pie form. Plus it has bacon in it. The internet loves bacon.
I cheated a bit on this one and used Pillsbury refrigerated pie crust. It was on sale last week, and I really hate rolling pie crusts. I swear I won’t make a habit of it. Also, you’ll notice in the pictures that the crust was just a bit small for my pie pan. I have a 9.5″ pie pan and both the crust and the recipe call for 9″.
Overall, I’m happy with how this turned out. It was good hot the night I made it, and was pretty good cold for breakfast the next day and reheated (45 seconds in the microwave). It could be just a little firmer, and I’d like to try out some different fillings.