12 August 2010

Things I Love Thursday, August 12, 2010

Alexis Anne Mackenzie, Never Be Sad, 2009

Today's TILT is all of the artists that I've found and bookmarked and have yet to post anywhere.

Sophie Blackall, Old Fashioned Girl, 2010

11 August 2010

Bacon, Avocado, and Feta Quiche Recipe

It's about a week later than when I would have liked to post this... but better late than never, I say!

Last week at the Gervasi Vineyard Farmer's Market I met the lovely women at Capella Artisan Goat Cheese and bought two containers of their Kryoites Feta Cheese. Yum!
Anyways, as we were talking I mentioned that it would be perfect for my bacon, avocado, and feta quiche that I have made in the past. They encouraged me to give them the recipe and I told them that I would have to write it down. I basically had taken about 3 different recipes from the internet and made it my own. This time I documented my cooking!
Without further ado... Bacon, avocado, and feta quiche recipe!

Quiche Filling
4 Large Eggs
2 Tablespoons Dry White Wine
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/4 Cup Heavy Cream Scalded
1 Avocado
1/2 Pound Thick Sliced Bacon
4 Ounces Feta Cheese

The white wine I chose was not super dry. In fact, I just bought the Chardonnay/Sauvignon blend because it tasted good and I knew I would drink the rest of it with the meal!

Bacon and the really tasty feta from Capella.
I used a pre-made Marie Callendar crust, but I would say if you had a really amazing homemade crust recipe, use that!

Instructions1. Preheat oven to 375°
2. Cook bacon until it is well done and extra crispy
3. Crumble bacon and cut avocado and feta into small cubes and place at bottom of pastry shell
4. Mix eggs, white wine, salt, pepper and cream; pour over bacon, avocado, and feta in shell
5. Bake quiche at 375° for about 30 minutes (mine took a little more like 40 minutes)

I'm still trying to work out some little kinks... like this time around the bacon seemed to lose some of it's crispy texture. I'm wondering if I crumble it on top if maybe it'll stay better. Also, the cook time took a little longer than what I thought it did so I had to keep an eye on it until it firmed up.
Overall though it came out very good and paired nicely with a fresh cucumber salad and glass of white wine. My boys at up the whole quiche! Good thing I made two!

03 August 2010

A Quick Post

It's been awhile but I'm still around. Things have been busy lately with the house and wedding planning. Work and some personal relationships had been stressful, but thankfully I've got an amazing support system (Nick, family and friends) that have helped me manage. I have had to come to the realization that some of the people whom I considered friends were not, and am working on cutting ties with the toxic relationships.
In the mean time I interviewed for, and was ultimately offered, an art teaching job within North Canton City Schools. I'm incredibly excited for the new school year! While I'll be sad to leave some of the friends and co-workers in Canton City, I think this will be much better in the long run.
Tomorrow Nick and I are back at Genevieve Nisly's to see what our engagement photos turned out like. It's going to be a lot of fun to see what James was able to come up with.