Quiche part 3

So, this here is the final product, after being in the oven about 15-20 minutes-

The part you miss in the photos is how creamy and soft it is when its just out of the oven. Almost like a pudding, but warm and cheesy and pork-y and just effin delicious-

Quiche part 2

To pick up where we left off, once the lardon is in the feuillette you need to add the creme fraiche/egg combo, but not before adding some cheese-

Pictured is an emmemental rapé (shredded), but you can use all kinds of cheese, and for instance the last time we …

Quiche

So really, where did that whole 'real men don't eat quiche' thing come from? Was there some other reason that Americans were pissed off at the French in the early eighties, sort of like the Freedom Fries and Freedom Toast thing more recently?

And really, is there …

Uncle Yves, part 2

Sorry its been a while, been kinda busy lately...

Here is another shot of Yves with that carrot (I don't think this was the biggest one)-

I don't know how much land he had, but he had enough for a really good sized garden. And as well, there was a pen that …