Some Winter Food & Linens

I believe I have published this crust before but….last time (or rather the first time) I had made it with an Apple Pie inside….no, no, no.  This is waaay better!  A broccoli/ham quiche.  Savory and Savory, works best.  Eat it warm just out of the oven – flaky, yummy.  We had it fresh out and then again 2 hours later – the difference was amazing, fresh is best!

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Beer/Rye Crust:

2/3 C. Rye Flour

1/2 C. Whole Wheat Flour

1 C. Unbleached White Flour

1/4 tsp. salt

2 sticks unsalted butter

1/3+ C. Cold Beer

Mix as you would any crust.  This one is different rolling out so you need to roll it thicker – perhaps chilling in the fridge before you roll.  I made two small quiches from this one recipe.

The insides were the usual suspects……1/5 C. half & half, 5 eggs, blended.  Cheddar on the bottom, steamed broccoli & about a cup of cubed ham on top, dust with some more cheddar, bake at 400 for about an hour.  Crispy crust – kind of like a wafer or something.

Last night while hanging out in front of/almost in the wood stove I hemmed the linens off the loom.  I love the feel of these…..50% bamboo, 50% silk.  Nice feel or “hand” as they say in the weaving world.

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You just can’t see this green color as in true light.  This looks like mustard!  The next shot is them showing the other side, kind of nice.

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Video update…..We were asked to send another introduction video to New York as they liked Paul and are very interested.  Hummmmm.

One thought on “Some Winter Food & Linens

  1. Your crust looks yummy but I also could not believe your weaving beautiful

    DARLENE PETEE

    Like

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