Subtle Differences

Hello my little darlings! As you may remember from an earlier post, JP has been overseas for the last few weeks. As a result, I have been forced to expand my 'cooking for one' methods.

Can I tell you a secret?

Its just a small one..

I'm not very good at cooking for one. I make too much food.

So, the end result is I have been trying to drag my friends over for dinners, so that I can still enjoy cooking, but not have to eat by myself. Tonight was one such night. I begged and begged, but finally my friend Poof agreed to come for dinner.

That's Poof, in the black, on one of our many nights out in Sydney. He personally took it upon himself to show us around after we first got here. It was very nice of him, given the fact that he had no idea who these random Americans were that just came up and started talking to him at a bar one night...

So anyways, you may remember the Quiche that I made in this post. I have explained how I love to mix up the ingredients and try to make different flavors. Well, for dinner with Poof, I decided to go Mexican style.

This was great in theory; sauté some mushrooms, add chopped spinach, and dice up some pickled jalapeños and black olives. Change out the mozzarella for pepper jack, and we were in business!

So let me tell you another secret.

I don't read labels. Apparently.

So, it would seem, it turns out, that there is a sweet and a savory selection for frozen pie crusts. Can you guess which one doesn't work with 'Mexican Quiche' all that well?

Yeah.

The sweet one.

Oops. Sorry Poof. I will do better next time, I swear.

xoxo
Craig