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Quiche is one of those perfect dishes that's great morning, noon, or night. At its core, the ingredients are simple — pie crust, eggs, milk or cream, and your favorite fillings. The key to getting your quiche just right is the custard.
The smooth baked mixture at the heart of any quiche requires just the right ratio of eggs and milk or cream. Here's a template for the essential base mixture for quiche. Once you have this memorized you won't even need to look up a recipe.
When I became an adult with my own kitchen, one of the biggest surprises of renting was how few apartments come equipped with garbage disposals. Although I dump most of my food scraps in the compost bin or garbage, I still like the convenience of rinsing away the last few grains of rice or container of stinky leftover soup down the drain with the help of a garbage disposal.
Unfortunately I'll have to add it to the Future Dream Kitchen list; the reality is that the majority of apartments I have rented haven't had garbage disposals. But I think I've finally gotten the hang of keeping my kitchen sink clean, unclogged, and odor-free with the help of these five tips.
Remember these Easter egg cakes I made last week? Well, I had a container full of pound cake scraps sitting in the freezer that I didn't want to waste, and cake pops were too laborious for a weeknight. Enter a few frozen strawberries that had been sitting around for a while, and my new favorite weeknight dessert was born.
Q: Is the outside skin of acorn squash edible?
Sent by Mike