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I think Halloween is the only time of year when my dog wishes we had children.

Here she is modeling her lovely Land Shark costume. I couldn’t help it. Dressing her up amuses me. She actually doesn’t mind just the shark part, but she if highly anti the hat.

Besides the costume, I bought lots of candy, though this year I got stuff I don’t want to eat. 🙂 That wont stop me from eating it, but the intent was there. And really, isn’t that what counts? 😛

So it is no secret that my husband is a picky eater. And more than that we pretty much have different tastes. Completely. So many a night I end up make separate items for dinner. His meal usually involves ground beef, and mine is usually vegetarian.

I love quiche but fear having a whole giant one to myself. So I started awhile back making them in individual dishes. I love these quiche dishes that I one over at Joelen’s Culinary Adventures. I had a couple of options to chose from but went with the quiche dishes, so glad I did. They have really come in handy. Plus, I think they are great for luncheons.

This quiche originated quite a while ago. I had made some pear, walnut, and blue cheese foccacia bread and had leftovers. I decided, what the heck and threw it into a quiche. And loved it. Have been making it ever since. I thought I had blue cheese in the house and did not, so this time around I used goat cheese. It goes nicely, but I love goat cheese as much as blue. Either version is lovely and is a nice change to the standard vegetarian quiche.

Pear, Walnut, and Goat Cheese Quiche for Two

cream cheese pie crust recipe (follows)
custard filling recipe (follows)
1 pear, your choice what kind, cut into sections with skin on
1/3 cup goat cheese crumbles (or more if you really like cheese)
1/3 cup walnuts, toasted and roughly chopped

Cream Cheese Pie Crust

½ cup all-purpose flour
3 TBSP unsalted butter, chilled and cut into 12 cubes
4 TBSP cream cheese, at room temperature
1 tsp apple cider
2 tsp honey

Preheat oven to 350F.

Using a food processor, add together all the ingredients. Pulse until it comes together in a ball.

Divide into two discs. Wrap into plastic wrap and place in fridge for 30  minutes.

Remove from fridge and roll out one disc on lightly floured surface to 1/8 of an inch. Lay and shape into either individual quiche dish or mini pie dish. Cut off excess dough. Repeat with second disc.

Top the crust with parchment paper and fill with dried beans or pie weights.

Bake for 10 minutes.

Remove from oven and let cool.

Custard mixture:
1 egg
1 egg yolk
1/3 cup heavy whipping cream
pinch of fresh nutmeg
salt and pepper to taste

In a small bowl, whisk together all the ingredients.

To make the quiches:

Divide the pear, walnut and goat cheese in half. Layer ½ the pear slices in one crust, and ½ in the other. Sprinkle ½ of the walnuts over the pears and do the same with the other one. Sprinkle ½ of the goat cheese crumbles over the pears and walnuts and do the same with the other one.

Pour half of the custard over the pears, walnuts, and goat cheese filling. Pour the remaining half into the other crust. You should have just enough.

Bake for 25-30 minutes or until the middle doesn’t giggle anymore. Serve with a nice salad.

So this past Friday I attended FoodSnap. A photography conference just for people who like to take pictures of food. The speaker of the day was Lou Manna who wrote a food photography book I owned. The morning part was especially helpful, yet a little hard to swallow. We had to load a few photos Flickr and Lou rip them to shreds reviewed them infront of everyone. Mine got ripped, though at least all of mine were in focus, many were not. But you need a little shredding from time to time in order to grow!

The first photo from the conference is of Kathy Casey (whom I love her cookbooks) Gelee cocktail shots. I think this one was pomegrante and that is edible silver on top.
We also took pictures of things that weren’t food. Not really sure why, but I went with it. 😉

I love this flower. I have no idea what it is. If you know what it is, can you tell me?

This was some interesting bottle they had out.

Even Crazy Cocker Spaniel has a bad hair day. Here she is pictured with Little Fuzzy Bunny, who is none to happy to be posing for pictures. Which is why there are always more puppy than bunny pictures.

The front yard is done. Here is a little bit of it. If you are saying what changed, there used to only be those three large bushes. We tried to add some color to the yard. And more importantly, colorful plants that are hearty. The hubs and I have black thumbs. Here’s hoping they make it. 😉

The In-Laws have left and life is sort of getting back to normal. There is large amounts of laundry to ignore  do. Fun stuff like that.

I am however working on winning the lottery so I can buy this dress. Swoon. I keep telling myself it would look horrible on me.

As always though, if you are looking for something to satisfy your sweet tooth, you know where to go.

So the In Laws are here, they have been since Friday, which is why you proabably haven’t seen me around. We’ve been having a pretty laxed trip, but today my awesome Father-In Law helped my husband plant plants and dig out dead bushes that had been there awhile.
Tomorrow they are doing the exciting job of adding bark/multch to the flowerbeds.

They did work. My Mother-In Law and I shopped. 😉
Look at my new cute Welcome Mat that I found for Fall. We got the last one in the store…took it from their display.

My Mother-In Law and Father-In Law had never had brioche. Oh my! I had to fix that as quick as possible. I made them some Pumpkin Brioche Snails. If you are wanting to make some yourself, you know where to go.

This is a nice little appetizer to serve for the holiday weekend. Every thing can be made ahead of time so it is super easy. Vegetarians can enjoy these as well…just leave off the roast beef part. 🙂

Artichoke Crostini with Roast Beef

10 ounces marinated artichoke hearts
1 garlic clove
3 TBSP white wine vinegar
1/3 cup olive oil
salt and pepper to taste

4 ounces Parmesan cheese, thinly sliced
1 ½ pounds thinly sliced roast beef
2 thin baguettes

Drain the artichoke hearts. Discard the liquid (unless you want to drink it or something). Place the artichoke hearts into a blender or food processor.

Add garlic, oil, vinegar, salt and pepper. Puree. Set aside.

Cut the baguettes into thin slices, getting about 32-38 slices depending on how you cut. If you cut uneven and badly like me then you need room to recover. 😉

Toast bread in oven under broiler for a few minutes until light golden brown. Watch to see that they don’t burn.

Spread each slice of bread with artichoke puree. Place a slice of Parmesan cheese followed by roast beef.

Hope everyone has a wonderful three day weekend!

Do you have a dog? Have you ever smelled their feet?

My dogs, along with other people I know, smell like Fritos (If you have never smelled your dogs feet, go do so now). 😉

Which isn’t a bad thing per se. I like Fritos, but it gets me thinking.

My dog, who is as graceful as I am, tends to do things like step in her own pee or poop. Sometimes I see this and it gets cleaned off. Sometimes I am sure she steps on older poo which doesn’t stick to her, but you know it got on there. Therefore, I don’t see it and it stays on. She also steps in dirt, grass, a few bugs from time to time I am sure (murderer). And a whole bunch of other things I probably don’t want to know about. And yet, all these things combined together makes her feet smell like Fritos. Hmm. Perhaps I need to remind myself of this the next time I feel the need for a Frito.

Other than being rudely treated at Nordy’s the other day my life is pretty boring. Let us recap, shall we:

Physcial Therapy
Allergy Shots
A whole 20 minutes every other day on the recumbant bike
Physical Therapy exercises at home

Please refrain from being jealous.
But in more awesome news, the Bravern in Bellevue opens up on the 12th of September. If you don’t know, it’s SUPER high end shopping.
The first Neiman Marcus out this way. Can’t afford a darn thing in there, but it’s nice to look.
My love all all purses, Louis Vuitton is going in. Must admit that can be dangerous. 😉
Jimmy Choo. Hello shoes…meet my bad ankle. Lovely shoes, but luckily for me, most are way too high for this accident prone woman.
Sur La Table. We all know that this will do me in.
But the #1 store that will do me in is Anthropolgie. It’s my favorite. I must admit that it is my favorite place to shop. I kind of have an obsession over it. I even read blogs about it. I would say 80% of my wardrobe is from there. So yeah, that is going to be all sorts of bad.
Speaking of Anthro, here is my favorite sweater as of late from them. If you are thinking it is too hot out for a sweater, let us remember that I work in an ice rink. 🙂

In even less worthy news, these are my favorite things right now:

This is a wonderful magazine for every day eating. I am all about indulging in desserts but this helps for the rest of the eating. 😉

This skirt…but more importantly the polka dot sash that goes through the skirt. Too bad it is only 33cm long. A little too slutty, even for me. 😛

Had to go run errands in Mill Creek yesterday. Had heard some good buzz about Frost, the upscale donut place that just opened. Thought I would give it a try. The main buzz was about their Maple Bacon Bar. Which I must admit, every person that was in there ordered.

The Maple Bacon Bar was good. At first a little odd but then it became kind of additctive.

In the name of research I sampled several flavors. Bourbon Caramel Pecan. Thought it was okay…wanted more caramel and more bourbon. I tried the Southern Red Velvet. This was good. It’s a cake donut, which makes sense with cream cheese frosting in the middle. I tried the Salted Caramel, which was my favorite…that is the one I did more than sampling. 😉 There was some sort of Cherry and Almond one too. That was a little too almond extracty for me.

I still want to try the Pear and Caramel Fritter and the German Chocoate.

Mill Creek Town Center
15421 Main Street, Suite H102
Mill Creek, WA, 98012

(425) 379-2600

On a donut.


A Smokey Maple Bacon Bar….more on it later. No, I didn’t make it, just ate it. 😉