I’ve been dreaming up this quiche flavor combination for quite a while, and my brainstorming paid off in deliciousness. Crab, dill, and dijon mustard marry into an intriguing but relatively light quiche filling, especially when compared to a quiche lorraine. The jumbo lumps of crab meat that peek out from the top of the quiche custard are show stoppers, and an optional avocado array provides a hit of color and added creaminess. I love this quiche so much that I … Continue reading
This soup is like velvet on my tongue. It’s so silky and smooth and flavorful; I just can’t wait to make another batch of puréed heaven. I was so excited to see delicata squash reappear in the supermarkets, so I snatched one up. And then I had a soup lesson in my cooking class, and I knew that I had to make a squash soup. I was thinking about it and dreaming about it, but different events kept appearing on … Continue reading
Aside from these elephant beauties, David and I didn’t get to see much of supposedly-quaint Chiang Mai. David was sick for the first half of our visit, and I was sick for the second half. Fortunately, our day with the elephants arrived in the eye of our food poisoning storm, and we couldn’t have been luckier to enjoy such a unique experience. Unfortunately, we missed out on furniture hunting, the night markets, and my much-anticipated cooking class (but no fear! … Continue reading