Update!

Here is a recently taken photo of the soba recipe I mentioned in the previous post. Enjoy!

Update part 2, and a recipe.

So I finished my first multicolor granny square! It was really simple and probably took about 15-20 minutes to complete. I think it could have gone faster if I had had made slipknots in all of the balls of yarn to begin with so that when I attach a new color it is more of a quick change-up.

Let me tell you, crocheting is incredibly addictive. It's all I want to do now. How did this happen? Though I'm definitely not complaining. Other than photography and drawing, I've never religiously practiced a craft. Perhaps I can add this to the roster.
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This past week, I broke out my Julia Child Mastering the Art of French Cooking 'cookery' book and attempted my first recipe from it, Quiche Lorraine.

How was it?

Oh My God.

First, let's put it out there that I have had plenty of quiches in my life. Okay, when I say plenty, I mean maybe 15 or 20 in my 27 years. Which if you average it out is quite a lot. But none of them, and I say None Of Them, have tasted like this. And I cheated by using store-bought pastry crust! (We could be fancy and call it Pate Brisee if you like.)

I think what completely set it apart from the quiches of the past was its custard-like texture - it was like an incredibly light and velvety scrambled egg/ half and half combination with the slight crispy, smokiness of the bacon. I slightly changed the recipe by adding sliced Brussels sprouts that I parboiled before adding to the mixture.

See an adaptation of Julia Child's Quiche Lorraine here. (As it is an adaptation, it may not follow the book exactly.) I used a deep crust (deeper than the usual store-bought type) and added about 8 or 10 Brussels sprouts, cleaned, trimmed, parboiled and sliced thinly, then dropped onto the crust with the bacon.