Soup to Dutts

I...love...quiche. I love it. I don't care what's in it. I don't care whether it's served in the form of a wedge or a mini-tart. If it's within my reach, I will eat it. But apparently I've been making it the wrong way my entire life, until now. Tom's brother Patrick gave us Alton Brown's Good Eats cookbook a few Christmases ago, and it had a basic quiche recipe: two eggs, a cup of half-and-half, a pinch of nutmeg, and a 9-inch pie crust. Half-and-half...? Nutmeg...?! *head asplode* I've always made quiche with just a lot of eggs for the base. I can't believe it never even occurred to me to use milk, much less half-and-half. (And we happened to have some half-and-half because we used our ice cream maker for the first time the other day!) And the nutmeg makes so much sense to me; a little bit adds a lot of warmth, very different from the results you get with salt and pepper. Anyway, Alton also provided a chart with suggestions for what t

One of my co-workers gave me an ice cream maker! I was talking about how I wanted one but kept putting it off, and she said she had one in her car, and she'd been trying to get rid of it for months! Mmm...good things to come.