alexist

I knew I should've brought a 9" Pyrex pie plate back from the US!

(the pie dishes here are deeper).

Some yummy pie recipes in today's NYT Food & Wine section. (Though I'm dubious about her pastry recipe: 1 1/4 cups [about 5.5oz] flour to 5oz of fat. The usual ratio for American flaky pie pastry is 3:2.) Mmm, nutmeg-maple cream pie! Probably make you sick as a dog if you ate more than one slice.

Wonder if I could cheat and turn it into a tart. :-)

£10/month for a current account?! You're barking. And I'm pissed off because we just got a joint account with them a month ago. I'm sure we could get around the balance rules, but I'm still pissed off. That's an absolutely ridiculous amount of money.

I'm still having fun with the gadgetry, so I'm doing a caramelised onion quiche. It's one I've done before, and it's yummy. It was, however, the first time I'd made pastry from scratch in ages (in the old flat, there was simply nowhere to roll it out). it was interesting--I remembered all the little tricks, but the "tour de main" isn't quite there. There's a French quote about how you have to put your hand to the dough, and it definitely came to mind. Your mind doesn't forget, but your hands don't quite remember. It came out all right in the end, I think: I had to do one tiny patch, but I didn't roll out a map of the United States either.

Of course, I did have to peel nearly 2kg of onions... (Original recipe calls for about half that, but it's not nearly enough filling.) At least I didn't have to slice them. :) 2mm slicing disc did all the work! The rest of the filling is easy (egg, half and half, some grated Gruyère--original recipe calls for pitted olives on top, but I don't like them, so I leave them out :-) )

I also have to make a salad. Don't fear, I won't be feeding Neil on nothing but quiche and salad. That's too girly even for me!