Merry Holidamaswanzaule (and an update)

So this is my obligatory "Holidays" post and update on me. I'm sorry as I didn't mean to wait so long after I got out of the hospital (Thanksgiving day, in case you're curious).

Happy Thanksgiving! (and a special recipe to boot!)

Happy Thanksgiving to all, and I hope Black Friday is nice to you all as well. So I'm sitting here with my oven on and I decided to share with you my favorite recipe, Broccoli Garlic Quiche. Seems a bit odd for T-Day but I'm sure my family will love it.

Recipe courtesy of Epicurious:

INGREDIENTS

• All-butter pastry dough (or store bought, because I'm a lazy ass)
• 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
• 2 large garlic cloves
• 6 large eggs
• 1 1/2 cups half-and-half
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon cayenne (Omit if you have a someone who can't handle any spiciness)
• 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
• 1/4 cup grated Parmigiano-Reggiano
• Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans.

PREPARATION

• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit dough into pie plate, letting excess hang over edge. Fold overhang inward and press against side of pie plate to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Line pie shell with foil and fill with pie weights. Bake until pastry is set and edge is pale golden, 20 to 25 minutes.
• Carefully remove foil and weights, then bake shell until deep golden all over, 15 to 20 minutes more. Put pie plate in a 4-sided sheet pan. Leave oven on.
• While shell bakes, cook broccoli in a 3-quart pot of boiling salted water 4 minutes. Drain broccoli and rinse under cold water to stop cooking, then pat dry.
• Mince and mash garlic to a paste with a generous pinch of salt.
• Whisk together garlic paste, eggs, half-and-half, nutmeg, cayenne, and 1/4 teaspoon salt in a large bowl until smooth.
• Pour filling into pie shell and add broccoli, then sprinkle with cheeses.
• Bake quiche until custard is just set, 45 to 50 minutes. (Center will tremble slightly; filling will continue to set as it cools.) Cool at least 20 minutes.
• Serve quiche warm or at room temperature.

Don't Make Bets Where I Work

Yeah, so a couple of executives made a bet on something (neither is tell anyone what the best was). One lost... and it must have been a hell of a bet because the loser is wearing this today.

(Face covered to hid embarrassment)

So yeah, Happy 4th everyone (and a belated Canada Day as well)