What's with all of the eggs?

So, my adventure in cooking dinner last night was limited to the fastest thing I could make from my meager groceries because Todd had class. Well, it was an egg sandwich - I know everyone is very impressed, but it was better than MC, as it was known when I grew up (macaroni and cheese). If you want to try this culinary wonder - as I'm sure no one else has ever made a variation of this - I will share my wisdom.

I put an english muffin in the toaster and press the lever down. Oooo, ahhhh. Then I heat a small non-stick skillet over med-low heat and rub a stick of butter quickly over the bottom - basically, I've used a sliver of butter. Crack the egg in the pan and season with salt and pepper. With a spatula, quickly scramble up the egg and cook until just set. Add about 3 T. of black bean salsa, 1 T. shredded cheddar cheese and fold ingredients together until warmed through. Put on toasted muffin and top egg with a light sprinkle of cumin. Shovel in face and get back to whatever it is you were doing 5 minutes ago.

Does anyone else do this? What is your version?

Experimenting with Quiche

Monday night turned into a much longer experiment than I thought. While at work, during lunch, of course, I had a brilliant idea: "Make a quiche for dinner! It is inexpensive (a huge consideration at this point in my life) and I have the ingredients in the fridge. I would use milk, so it was lower in fat, sauteed onions, spinach, crimini mushrooms and mozzarella cheese. Perfect!" So, I told Todd my plan, promising a delicious, cheep and quick dinner, to which he agreed.

I set to work at about 5:15 p.m. I was so convinced that I had oodles of time that I chose to photograph my progress. According to the recipe I had chosen (which I did not follow, except for the volume of milk) it baked in the oven for 25 - 30 minutes. I was so close to dinner!

At 25 minutes, I had egg puddle.

At 30 minutes, I had egg puddle.

At 40 minutes, I had egg goo.

At 50 minutes, I was starving to death and trying to keep Todd out of the fridge.

At 65 minutes, I had quiche!

(Did I mention that it is now 7:15 p.m., and the moment I got home from work I took Benedryl because my allergies were so bad that I couldn't take it any more. So, at this point I am ready for bed, doped up on Benedryl, and could give a damn about the @*&!^%$* quiche.)

The moral of the story is, the quiche was good. We decided not as good as it could be, but a solid first try. I am going to try it again, seasoned more aggressively. I hope you'll stay tuned to the Adventures in Quiche.

A Tribute to Nonnie and Meat Grinders

I have had a craving for this egg salad, the only egg salad I will eat (ever), since Easter. I love this recipe beacuse Nonnie and I would make it on Sunday afternoon out of leftover dyed eggs and eat mass quantities on white bread. Yum.

I finally made Nonnie write the recipe down, apparently on April 20th, 2003. When she refers to the eggs being ground, it MUST be done in a meat grinder. This recipe is when I fell in love with meat grinders. Strange, yes - but oh so fun! I believe the grinder we used was my Great Grandma Kessie's - Nonnie still won't let me have it. So until she does, I will remember this recipe because it does not taste as good without the meat grinder.

[My Nonnie is my grandma - she hates the 'g' word]