Only by my standards, but still.
It started with a pot of farro, but since that is not a big deal (even by my standards) the day still seemed average. Farro doesn't even really count as cooking.
Then I realized that although the humidity was 98 percent during chores this morning, the temperature was only 86F, so, heck, almost cool! Maybe a good day to use the oven? It's been a while.
I pulled a couple of storebought pie shells out of the recently reactivated camouflage freezer (that's a story for another day) and set about preparing to bake.
Do you blind-bake pie crusts? And if so, do you have any idea why it is called that? Sort of an odd name. It's just poking a lot of holes in a raw pie crust then baking it for a short time to seal the inner surface of the crust a bit. The holes reduce the puffing up that can happen between the crust and the pie tin, and the sealing helps prevent a soggy crust later on.
I blind-baked both pie crusts, to make better use of the hot oven. One came out at 8 minutes, when it was just slightly lightly barely tinted brown - that's the quiche crust. The other stayed in for a few more minutes to really bake through. It may become a frozen dessert pie.
Not sure.
Never made one before.
Stay turned!
The quiche was my standard "recipe": toss in some of whatever is on hand. Today it was: 7 eggs, a big splash of cream from the top of a jug of raw milk, a couple of handfuls of chopped broccoli, a few spoonfuls of Rotel (canned chopped tomatoes and green chili peppers), and loads of shredded sharp cheddar.
Sound good?
Here's how it looked just out of the oven:
And unlike that rogue quiche of a few weeks ago, this one had more quiche-like topography:
(Oh look! There's a big container of farro cooling in the background! It did make it into a picture!)
And...
while the quiche was in the oven,
along came a crazy thought:
Wouldn't this be a fine time to try Tipper's cornbread recipe?
After all, the oven was already on, right?
So what's another 100 degrees?
The recipe was so very simple. Thank goodness. Because this was the third thing I cooked today (you'll notice I am now counting the farro). For me, that pushed this day right into a sort of Wild Cooking Marathon.
(I know. I'm not much of a cook. Fortunately, Piper does not care. Sometimes the goats seem to be muttering, though.)
Twenty minutes later:
I wish I had a better right-out-of-the-oven picture, but to be honest, I was in too much of a hurry to take a picture like this:
I meant to flip the cornbread out of the pan in one piece, but suddenly realized something: I don't own a plate as big as my skillet. No problem, though. Those first two wedges popped right out of the pan. With no trouble. At all.
This is not the first time I've tried to make cornbread, but it is without a doubt the first time I've made cornbread that tastes the way I think cornbread ought to taste.
And the texture!
I mean, do you see the size of that missing section? You would be amazed at the amount of butter that much properly-textured cornbread can hold on to! My, my.
Thank you, Tipper, for sharing your recipe - and please thank The Deer Hunter for his more freewheeling method, too. Maybe next time!
There will certainly be a next time, and pretty soon, too. Because this time, there won't be enough leftovers to try making cornbread salad!
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