Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants, it doesn't figure on my gastro-map as prominently as it used to.
I can't count how many times I've made this quiche, or a version of it. Dinners, brunches, Mother's Day lunches. It never fails, and I'm assuming that's because of the loads of butter (the crust), cream, sour cream, and cheese it contains.
I've got some easy techniques that make decadent favorites healthier without sacrificing the taste and satisfaction you yearn for. Here are three of my tricks to help you "fix" traditional comfort food dishes, so you can get your "fix" in a healthier way.
Having gotten the chickens last spring, this winter is the first time I've had to figure out what to do with the birds during freezing spells. It turns out that chickens are tough, but their eggs are not.