Blip.

I did, actually, have all good intentions to post yesterday.  I took some pictures.  I wandered around.  I wandered around a lot.  I wrote, rewrote, edited, deleted, wrote again.  Then I wandered around some more.  A thousand lashes with a damp linguine is what I deserve.

But, here it is a new day. Day four of my incredibly b.o.r.i.n.g. staycation.  I did go shopping and managed to force myself to buy three tops - all at incredibly reduced prices.  The highlight of the trip, however was not the torrential rain, the trying-on of clothes in the glare of gawd-awful lighting (I always forget how frightening it is to see oneself in a full-length mirror in full glare), or the shock of being charged a LOCAL tax on top of the state tax.  No, the highlight was finding a BIG salad spinner at a very small price!  Woot!

I didn't get much of anything done yesterday - a pot of lovely cream of asparagus soup.  A batch of PB Granola.  A kale salad.  I had a serious case of the blahs (see above).  This morning, however, I awoke with a full head of steam and whipped out an asparagus quiche for my mother.  My dear Aunt J is coming for an extended visit and is being dropped off by my cousin and his wife this coming Friday.  My mother - who tends to sit and stew - was in knots about what to fix for lunch.  So I volunteered a quiche.  They will have to suffer through the GF pastry, however.  There is no wheat in this household.

A few years ago, I had met a woman who moved here from New Mexico.  She was having a hard time adjusting and making friends.  I tried to make friends with her.  Really and truly I did.  But there are some people who just don't gel with you.  She did, inadvertently, make an indelible impression on me by introducing me to a nifty way to roll out pie pastry.  It's a plastic circle that zips all the way around.  Dough does not stick to it.  You can roll a perfect circle.  Your rolling pin never gets dirty.  It's easy to transfer the pastry to the pie plate. 

I am always amazed at the deep, rich color of my quiches, thanks to the big, orange yolks of the eggs my hens lay.  I'll wrap it well after it's cooled and my mother can freeze it.  Since the pastry mix I used made enough dough for two pies, I am forced to make a Rhubarb Coconut Custard Tart.  FORCED TO, I say!

More to come.