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Reviewed Bacon-Green Onion Quiche
"Cooked the green onion in the bacon grease and drained it; added a tad of garlic and used evaporated milk rather than cream. I made two, and used cheddar and colby in one and mozz and blue cheese in the other. This was absolutely delicious! I even put a link on facebook!!"
Apr 23, 2012 on Food.com
Ahhhhhhhhhh. Finally we feel like we are 'home'. Perched on a levy in West Virginia, with a great view of Cumberland, we wake to the sounds of birds and drift off to the clanging in the train yard. After this last year's upheaval with Katrina, the peace is wonderful.
Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My favorite cookbook is one that my zaar friends sent, after we got here, one of those great 'church' ones. My passion is cooking and feeding my family well....my pet peeve is the family court systems in America......
I try to make EVERYTHING from scratch, even stuff a lot of people don't think about, like tartar sauce, salad dressings, and taco seasoning. I like to read 'old' cookbooks, they are both a lesson in cooking and a history lesson.
I'm rebuilding my cookbook collection slowly, and we are starting to 'refinish' the house slowly....priorities have changed since we lost it all at Casino Katrina. I LOVE to cook, and my favorite restaurant right now is probably a good Chinese buffet. All in all, everything from foods to bath products, liquors and booze...homemade is BETTER. My laundry soap costs me maybe $12 a year.......MAYBE.
When you cook from scratch, using fresh products, you control the chemicals you injest, and you better know how 'real' your food is. Plus, you're not paying for shelf-life you don't need!