before i start describing this delicious quiche, which we’ve made three times in the past month, i have to admit that i had never used phyllo dough before, nor had i made a quiche in my adult life (although i’m sure i helped make some when i was a kid). so you can imagine that i was pretty excited when i saw this recipe in the april 2009 edition of vegetarian times. i figured the recipe would expand my culinary repertoire, and i would finally get to try my hand at utilizing phyllo.
mmmm…waffles! it’s hard for me to begin writing, because i placed all of the pictures in my post first, and instead of writing text around them, i keep drooling over the memory of the taste of these waffles and wishing that i had some leftover, waiting around in my fridge to be eaten. alas, they are long gone, so i’ll try to move on.
ok, so first things first: have you noticed that my fabulously talented husband and i did some work on my blog this weekend? i updated the header, added a recipe index so you can easily find recipes in their appropriate meal section (breakfast, entree, etc), or search through categories for ideas of what to make (including vegan, garlic and onion free, and sugar free), and mike provided a bunch of technical expertise, plus tweaked text formatting, and added some ads to the sidebar. thanks, mike!
this week, mike and i packed up our car and headed up to mendocino and calistoga to celebrate our one year wedding anniversary. we spent four days and three nights camping in mendocino (with no internet or electricity – can you believe it?), then headed down to calistoga (where we are right now, living the life with free wifi in our hotel).
