- Talk to your food; it works - even if it does make you sound a little crazy
- Don't give yourself an easy out (like backup pre-made dough) - you won't learn nearly as much that way and won't have half the fun.
Confession 1: I often talk to my ingredients while cooking. Confession 2: I have zero cooking / baking training aside from what I have seen on t.v. or read in the pages of my well-loved cookbooks. Why am I telling you this? Well, last Sunday I was making dough for the quiche crust we were to eat later that morning at Sunday Breakfast. Armed with a pot of coffee, I dove in head first. I mean, seriously, how hard can it be? It's only 5 ingredients! Piece. Of. Cake. Right?! Wrong. Oh so wrong. I started out ok, but it was a crumbly mess when I stuck it in the fridge and not much better when I pulled it out an hour later. I couldn't get it to stick - at least not to itself. Looking alternately at the crumbles and the clock (we're eating in 2.5 hours - the quiche takes roughly 1.5 hours to complete from the time I get the dough in the pan to when it is ready to eat - zero cushion) the clock and the crumbles, I wonder how I got myself into this mess. The worst part is that I was so sure of my ability to make a crust that I didn't buy any pre-made backups when I was at the store; so if it doesn't work, we're having a frittata - or scrambled eggs. This calls for a cookie. Cue indulgent bite of a banana oatmeal chocolate chip cookie (BOCC cookie) and a large swig of coffee. That will make anyone feel better. BOCC cookies I was eating earlier in the morning. At the end of the day, Sunday Breakfast was saved and I learned 2 valuable lessons:Sidenote: the little man had been using my rolling pin as a sword or wand the night before which necessitated a 5-minute hunt for the darn thing. I eventually found it tucked ever so nicely into our nice white chair in the front room. Silly me. That's obviously where it belongs! Five minutes and a really long quiche dough pep-talk later, I have the crumbling dough wrapped around the rolling pin and go to lay it in the pan. I'm off by about 5 inches. There is no way the dough will survive a second move. Emergency surgery must be performed. With expert precision (and a continuing of my quiche dough pep-talk), I removed the excess dough from the left and attach it to the uncovered areas on the right. I'm still short! You have got to be kidding me! I guess it does look rather plump in some areas. Press, smooth, flatten, press, smooth, flatten, repeat, repeat, repeat. 15 minutes. That is how long it took me to get the dough rolled and surgically positioned in my pie pan. Bonus: the quiche crust took twice as long to pre-bake as it should - I still have no clue why. Despite the missteps, miscalculations, and numerous food fumbles, the quiche was delicious. Four adults and one toddler nearly polished it off along with a parfait buffet, roasted asparagus, turkey sausage, and those