Foospiration June 13, 2008

Okay, I have been gone for a while as we have been making our way to Tennessee. More details to come on that note. :)

Thought:

“The time has come for us to stand a little taller, to lift our eyes and stretch our minds to a greater comprehension and understanding of the grand millennial mission of this The Church of Jesus Christ of Latter-day Saints. This is a season to be strong. It is a time to move forward without hesitation, knowing well the meaning, the breadth, and the importance of our mission. It is a time to do what is right regardless of the consequences that might follow. It is a time to be found keeping the commandments. It is a season to reach out with kindness and love to those in distress and to those who are wandering in darkness and pain. It is a time to be considerate and good, decent and courteous toward one another in all of our relationships. In other words, to become more Christlike.”
“This Is the Work of the Master,” Gordon B Hinckley Ensign, May 1995

Recipe:

Quiche Lorraine

•INGREDIENTS
•1 recipe pastry for a 9 inch single crust pie
•6 slices bacon
•1 onion, chopped
•3 eggs, beaten
•1 1/2 cups milk
•1/4 teaspoon salt
•1 1/2 cups shredded Swiss cheese
•1 tablespoon all-purpose flour
•DIRECTIONS
•Preheat oven to 450 degrees F (230 degrees C).
•Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
•Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
•In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
•Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.