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Joined Date: Aug 16, 2011
"I may never make another type of quiche! If you haven't tried making one Laura's way with the high sides pastry in a spring form pan you are missing a big improvement in texture and taste. I used 1/2 teaspoon of salt and 1/4tea of pepper for the "salt & pepper to taste". This seemed to be perfect and not too much even with the salt in the cheese a""
Love to cook from scratch. Don't get it when people say its too much trouble to just cook for one. You'll find me behind a cook book even when I'm not hungry. Recently asked for my mother's old recipes hoping she had been passed on to her some of her mother's (especially the green tomato pie)no luck but found one on web that turned out pretty close to my taste memory. Food is sheer joy to me but that doesn't translate to fat, it communicates creativity and celebration.