Did you know Molly Ivins? She called junior Shrub! I miss her wicked insights. Quiche is certainly a time traveler. I used Julia Child’s pastry recipe for decades and ironically started looking at all butter crusts to avoid the small amount of shortening! If you want a time commitment take a look at Thomas Keller’s quiche. OMG!!! Thought I could/would. Cannot!
As for typos, I once upon a time taught journalism in a small, conservative high school. The student editor was a brilliant, clever boy who wrote a satirical editorial and unintentionally typed pubic for public (official). The student newspaper had barely hit the principal’s office before my butt hit his office. I kept saying it was a typo! Finally he started laughing. After a quick don’t ever let that happen again I knew I had to do something else somewhere else! Later on I worked in public relations and I can’t tell you how many times I’ve written my title as director of pubic relations.
Mollie Ivens was stellar! (Auto correct corrected her to Mollie Ovens. I suppose I should be pleased it didn't add an apostrophe....) What a shame - for the principal - that I took so long for them to laugh. I, too, worked in pubic relations. The British daily The Guardian is known as The Grauniad for its typos some of which are surely deliberate.
This actually happened. At the Miami Herald cafeteria when I worked at the newspaper in the early 1970s, the nice server behind the glass partition informed me that the lunch special was “Quickie Lorraine.” My wife, who had joined me for lunch, whispered, “I guess she knows her better than we do.”
One time the soup choice was “spilt pea.” We find our amusement where we can.
Hats off to your wife's quick response! She should join a comedy writers room. But, being a Brit, and from 'oop north', there's a quip in split pea soup? In all my years, this is the first time I've made that 'relief' connection!
I was intrigued to read that you call for confit of leg and breast of duck. My limited experience has been that duck legs are confited and the breasts pan-seared and served in medium rare slices with crispy skin. Perhaps in the Perigord whole ducks are still preserved in the ancient method, blanketed with duck fat. But when I have made duck confit, or seen it for sale, it is just the legs.
You're right. It can be made perfectly just with shredded leg and I should have said so. At the farmer's stall where I bought the duck, the leg had been confitted still attached to the breast so the whole was more like a pork enchaud.
While I much prefer a frittata for emptying the fridge, I’ve found a homemade crust to be absolutely necessary for a quiche of any kind. I can’t stand quiches from the store or most restaurants, but tolerate-to-enjoy them when my wife makes them.
Did you know Molly Ivins? She called junior Shrub! I miss her wicked insights. Quiche is certainly a time traveler. I used Julia Child’s pastry recipe for decades and ironically started looking at all butter crusts to avoid the small amount of shortening! If you want a time commitment take a look at Thomas Keller’s quiche. OMG!!! Thought I could/would. Cannot!
As for typos, I once upon a time taught journalism in a small, conservative high school. The student editor was a brilliant, clever boy who wrote a satirical editorial and unintentionally typed pubic for public (official). The student newspaper had barely hit the principal’s office before my butt hit his office. I kept saying it was a typo! Finally he started laughing. After a quick don’t ever let that happen again I knew I had to do something else somewhere else! Later on I worked in public relations and I can’t tell you how many times I’ve written my title as director of pubic relations.
Mollie Ivens was stellar! (Auto correct corrected her to Mollie Ovens. I suppose I should be pleased it didn't add an apostrophe....) What a shame - for the principal - that I took so long for them to laugh. I, too, worked in pubic relations. The British daily The Guardian is known as The Grauniad for its typos some of which are surely deliberate.
This actually happened. At the Miami Herald cafeteria when I worked at the newspaper in the early 1970s, the nice server behind the glass partition informed me that the lunch special was “Quickie Lorraine.” My wife, who had joined me for lunch, whispered, “I guess she knows her better than we do.”
One time the soup choice was “spilt pea.” We find our amusement where we can.
OMG how slow on the uptake can I be! I only just read it right! Like an Escher that you don't see correctly the first time....
There is no shame in dislexia
Are you catching me out on spelling again?
Heaven 4fend
You win!
Hats off to your wife's quick response! She should join a comedy writers room. But, being a Brit, and from 'oop north', there's a quip in split pea soup? In all my years, this is the first time I've made that 'relief' connection!
Spilt cracked us up. We wondered if it came with extra napkins.
I was intrigued to read that you call for confit of leg and breast of duck. My limited experience has been that duck legs are confited and the breasts pan-seared and served in medium rare slices with crispy skin. Perhaps in the Perigord whole ducks are still preserved in the ancient method, blanketed with duck fat. But when I have made duck confit, or seen it for sale, it is just the legs.
You're right. It can be made perfectly just with shredded leg and I should have said so. At the farmer's stall where I bought the duck, the leg had been confitted still attached to the breast so the whole was more like a pork enchaud.
I was half way through the post thinking I'd tell you at the bottom that creme fraiche makes a much lighter quiche... and you beat me to it!
How generous of you to say so!
While I much prefer a frittata for emptying the fridge, I’ve found a homemade crust to be absolutely necessary for a quiche of any kind. I can’t stand quiches from the store or most restaurants, but tolerate-to-enjoy them when my wife makes them.