By Teri Cayton
The Parsons Advocate
Usually when there is a lunar event it is cloudy and I don’t get to see it, but this past week I did get to view the pink super moon. You had to look hard to see it was pink but there it was. The sky was clear as could be and it was beautiful. I am always disappointed on the meteor showers because it is always overcast. Momma Said, “Be happy with what you get and go on with life.”
I will be taking my flower creations to the cemeteries this weekend because Mother’s Day is May 9 and it is not calling for any rain. I am sure Mom and Gran would be pleased with what I have made for them. I will have to tie Mom’s on the grave because the cemetery is so windy it would end up in the next county. I put too much work into it for it to blow away.
I am so happy our last cold spell did not seem to damage any of the flowering trees in the area. I hate when we get a late frost and the apple and cherry trees get hit. It seems they are doing fine and I hope we get a bumper crop this year. I love apples and I am still on my kick of fried apples. It is so good but all it consists of is sliced apples, brown sugar, dried cranberries and real butter (then I wonder why I am putting on weight). Cover and fry them up just like fried potatoes stirring occasionally, just use low heat because the brown sugar will burn.
When we were kids we didn’t think anything of drinking whole milk, eating real butter and using salt. Now all those things are a no-no. I use margarine so long that when I tasted real butter again it was fantastic. If you use “fake butter” to fry with it just turns to water. Not real butter, it browns your food so much better and there is no taste like it. Momma Said, “Sometimes you just have to go for it and hope it doesn’t kill you.”
You can change this quiche up with your favorite vegetables and seasonings. The best thing, it will come out perfect every single time.
- 4 eggs
- 4 Tbsp. melted butter
- 1 ½ cups tasty cheese
- 1 small onion, finely diced
- 6 slices bacon, chopped
- ½ cup self-rising flour
- 1 ½ cups milk
- ¼ cup chopped parsley
- salt and freshly ground black pepper
You can use 2 cups of your choice of – chopped mushrooms, cherry tomatoes, baby spinach, capsicum, zucchini, peas, corn, feta, cooked potato, cooked sweet potato or cooked pumpkin, broccoli, etc.
You can also substitute bacon for ham, salmon, tuna, or veggies for a vegetarian option.
If you would like to make your Quiche Gluten Free, use ½ cup gluten-free self-rising flour.
Preheat oven to 350 degrees. Spray a medium to large lasagne dish with non-stick baking spray.
Mix all ingredients in a large bowl. Pour into prepared dish and bake for 40-45 minutes until set and golden brown.
This dish can be eaten hot or cold. Cut into thick slices and serve with a crisp fresh salad.