This is NOT a cooking blog.

On the infamous chigger weekend, I also bought a yoghurt maker.  This last weekend, I attempted to make another batch of fresh yoghurt.  It failed.  Let me define “failed.”  I heated the milk to 180°F for 2 minutes as specified in the directions.  I then cooled the milk to 114°F and mixed in the “starter.”  Now, this batch of starter was a previous batch of yoghurt (this is supposed to work) as opposed to the freeze-dried starter which came with the machine (and that I am now out of).  I then poured this mix of fresh milk and 10-day-old starter yoghurt into the jars, put them in the machine, and left it for 9 hours (which is longer than should be required for whole milk yoghurt).  After that, I capped the little jars and transferred them to the fridge for 3 hours.

What I got was slightly soured milk, not yoghurt.

Apparently my starter was no good.

Now, I’ve been on steroids (prednisone) for a week, and this tends to cause weird food cravings.  The other day at work, someone fixed a pot pie for lunch and I seriously thought I was going to have to steal their lunch.  It smelled SOOOO amazingly good.  Thus, I decided to thaw some PERFECT PIE CRUST (and it so totally is, even with white-whole-wheat flour) and some frozen turkey (leftovers) and thus 1-make turkey pot pie and 2-clean out the freezer.  See?  Win-Win.


Wait, what, again?  Yeah… well… the turkey was freezer-burned too badly to be useful.  But now the pie crusts are thawed.  So what do I do? 

Figure out what I can use them for.  Besides, I am now on a mission to conserve some semblance of cooking prowess.

Pumpkin PieCan of pumpkin=can make pumpkin pie early.  Sounds like a plan.  I largely followed the directions on the can of Libby’s pumpkin.  Maybe.  Ok, maybe not.  It was the giant-sized can.  The sugar quantity was appalling: 1 1/2 extra cups?  Are you serious? On top of two cans of Eagle Brand Sweetened Condensed Milk?  Not wanting to go into sugar-shock, I used ONE can of EagleBrand and NO sugar.  You know what?  THAT PIE ROCKS. It turned out amazingly light and fluffy and very richly delicious.

I don’t know why it would need extra sugar, much less that much extra sugar.  Oh, so the rest of what I used?

1 giant can pumpkin

4 eggs

1 can EagleBrand sweetened condensed milk

2 tsp cinnamon (generally rounded, plus whatever extra fell in the bowl…)

1 tsp grated orange peel (dried)

1 Tbsp fresh-grated ginger (trust me, this makes a HUGE difference in flavor, but might be overkill)

1/2 tsp fresh-ground cloves (again, approximate).

Dump the stuff in a bowl and mix.  Pour into crust.  Bake at 375°F with a pan of water in the oven until it’s done… uh… 45 min?  I didn’t time it.  It’s a pie.

The filling that didn’t fit got baked in custard cups and was considered sacrificial sample (meaning it was eaten immediately, with vanilla frozen yoghurt that was NOT homemade).

One crust remaining.  Have eggs, milk, hmm… sounds like quiche makings!  The second crust became a “Southwestern” quiche…Southwestern Quiche

1 c heavy cream

3 eggs

1 c shredded cheddar

1/3 c grated parmesan

1 bag Archer Farms black bean and corn frozen vegetable mix

about 1/2 c applewood smoked bacon (cooked, chopped)

cayenne and black pepper to taste (note: cayenne complements cheddar extremely well; recommend at least 1/4 tsp). 

Baked next to pumpkin pie. 


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