Quote of the Day... or Something Like That

Who ever said nothing was impossible, obviously never tried slamming a revolving door.

Tuesday, April 6, 2010

Duck Tape At Its Finest


So, I am long over due in updating on how my duct tape prom dress is doing. I'm not sure if I mentioned it before but it is Marie Antoinette inspired. Of course considering it is duct tape and it is heavy, my dress will not be the extravagant and large ball gown that I original intended. Though it will be amazing. ;) As I finish up, I will post more pictures. Here is the latest of what it looks like as well as some potential colors I would love your opinion on.

Please keep in mind that these colors are darker than in person. The blue is for the ruffles in the front and the trimmings and bows I will add. The light ivory is for the rest of the dress. What do you think?

Sunday, April 4, 2010

Quiche Lorraine

Here's the Quiche Lorraine Me and My Mom Made!

It tastes super rich and creamy. I love it! Me and Mom made two and devoured them in a couple days. So, to anyone who is curious, here's the recipe:


  • 1 Pie crust
  • 6 lean bacon slices
  • 3/4 cup heavy cram, at room temperature
  • 3/4 cup milk, at room temperature
  • 3 eggs, at room temperature
  • 1 Tbs. unsalted butter, melted
  • 1 cup shredded Gruyere cheese
  • salt, freshly ground black pepper, cayenne pepper, and freshly grated nutmeg, to taste.


  1. Preheat oven to 375 degrees F.
  2. In a fry pan over medium-high heat, fry the bacon until crisp and golden, 3-5 minutes. Transfer to paper towels to drain. When cool enough to handle, crumble into small bits. Scatter the crumbled bacon over the bottom of the pastry shell.
  3. In a bowl, combine the cream, milk, eggs, and melted butter. Using a whisk or fork, beat until well blended. Stir in the cheese and season with salt, black pepper and cayenne pepper. Pour into the prepared pastry shell and sprinkle the top lightly with nutmeg.
  4. Bake until the custard is set and the tip of a knife inserted into the center of the custard comes out clean, 25-30 minutes. Remove from the oven and let stand for several minutes before serving.

**This recipe is from the William-Sonoma cooking class I am taking. This particular recipe is adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997)

A Class I Actually Enjoy! ;)

I really enjoy going to these weekly cooking classes with my Mom and her friends. I am going to try to upload a recipe I enjoy every week so keep looking.

Until next time,


Friday, April 2, 2010


Dinner turned out great! I'm so happy. :) Along with the quiche, me and my mom made chocolate pie. I'll post pictures tomorrow morning!

Thursday, April 1, 2010

Back on Track..... I hope

As the title states, I think that I may be able to actually get back on track with the multitude of things clogging up my busy schedule. Starting today, I am going to try to blog every day and finish up with my features. I'm so sorry they got dragged out like this!

So, I watched Julie & Julia recently and it got me really wanting to start cooking again. So, I'm going to. In an effort to start getting healthier and start back on something I really enjoy, I'm going to start posting the different recipes I'm trying and different things her in addition to my usual content.

I'm not starting my own Julie/Julia project, by the way. lol But feel free to comment with any input! :D

Tonight I'm cooking Quiche Lorraine tonight. I'll post pictures when I'm cooking!