Q is for QUICHE Food For Thought #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day.

Each post contains an appealing food choice combined with thoughts each brings to mind.

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Granted, it was probably predictable that my Food For Thought post on "Q" day would be about quiche. It's fun to look at photos of fancy quiches and check out the offerings at restaurants. They all look so colorful, like a fancy pizza.

 

 

 

I'm not sure my recipe even qualifies as quiche. Whatever you want to call it is fine with me. I made up this simple, last-minute concoction for a wedding brunch years ago and still remember how people came back for seconds. The other choices included spinach or some other green vegetable (don't they all?) so that might have had something to do with it. That, or the flowing alcohol.

 

When I say simple concoction, it means use whatever amount of ingredients you have or want to toss into the mixing bowl. I crack and beat some eggs, add twice as much milk plus salt and pepper, along with cubed ham and grated cheese. Stick the pan into a heated oven long enough for the eggs to set and the ham to heat through. Sprinkle more cheese on top and let it melt a bit under the broiler setting.

 

Maybe I can label it "Questionable" so it still qualifies for an #AtoZ "Q" post.

 

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F is for FISH FRY AND FLAMES #AtoZChallenge





For this year's challenge, my theme is The Fun in Writing. Each of my 26 posts for April is aimed at illustrating fun parts of an author's day. A writer doesn't only write. Creating a story or an essay requires research, revision, editing, and lots and lots of coffee and chocolate.

 

F is for FISH FRY AND FLAMES

 

 

 

Memories that stick with me from my early years in Wisconsin are the traditional fish fry and the flaming fires under black kettles at fish boils. In the northern peninsula of Door County, the local establishments have taken fish boils to an art form. When the heat is turned up and the boiling water overflows, a resounding and collective roar fills the air.

When I returned to Wisconsin to research my fourth novel, I made a point of heading over to the Vet’s Club in Two Rivers for one of their fabulous Friday fish plates. Nothing beats fresh perch, straight from the lake to the fry pan. Of course, that’s when tap beer tastes best. (It is also one of the fun parts of researching a new novel!)   

My friend Sharon
with the Vet's Club bartender

 

If your first images of Wisconsin are Holstein cows and cheddar cheese curds, then here is a fun experiment to help you enjoy what the state is famous for, cheese:

Arrange a large handful of curds on a plate, set them in the microwave on medium heat

for about 30 seconds (keep an eye and ear out for when they begin to melt and sizzle.)

Once the cheese goes oozy, remove from the microwave and enjoy the amazing flavor.

 

Wisconsin, the Dairy State:

famous for

Holstein Cows

and

Cheese Curds