Well, my closet (it’s a walk-in and I only did my side) is finally tidy! And not only that — I’ve also organized my makeup (modeling lipsticks in front of the mirror as I went along; gosh, it will never really work between MAC and I), washed all my brushes, dusted the high heels I really should wear more often, and put away the summer dresses.
The only thing I really didn’t do was everything else I was supposed to, with the exception of a menu translation this morning… before disaster struck. What happened, you ask? Internet died completely.
Also on my iPhone and iPad. There was no way to answer emails, prepare tomorrow’s meetings, research stories, and worse — send invoices. It still amazes me how dependent we can be to this thing called ‘Internet’. How would I have managed in the past? Actually, I don’t think I would’ve managed at all! I write for publications in Australia, France and Belgium and I edit a North American magazine. How the heck would I have done that without being connected to the world?! In fact, I probably wouldn’t even be living abroad because hubby and I met on a website for vegetarians talking about the Beatles!
So, after an hour of trying (and praying) to get back online, I finally gave up and decided this was to be my golden opportunity. Speaking of ‘golden’… have any of you ever heard of ‘golden turnips’? It was on the menu I translated this morning and I am very curious about how they taste! But anyhow, thanks to my lack of Internet, I attacked that pigsty of a closet. Hurray!
I also made a quiche while listening to Edith Piaf. A quiche which had been dancing around in my head (much like the hamburger I posted yesterday). It has sweet potatoes and chives and man it tastes GOOD! A must-share recipe, that’s for sure.
PS: If you’re wondering how I posted this blog: when hubby came in from work, he simply pulled a few plugs and Internet was working again. Technology and I have a love-hate relationship… and I feel like a proper fool.
But hey, I made a damn good quiche!
Sweet Potato, Chives & Goat’s Cheese Quiche
Serves 6
- 1 roll ready-made pastry
- 2 tbsps bread crumbs
- 4 eggs
- 200g crème fraîche
- 5 tsbsps chopped chives
- 250g peeled and chopped sweet potato
- fleur de sel
- freshly-cracked pepper
- 100g soft goat’s cheese, in small bits
Preheat the oven to 190C and lightly grease a quiche of about 25cm. Spread the ready-made pastry over the quiche pan and prick its entire surface with a fork. Dust with the bread crumbs. In a large bowl, whisk the eggs, crème fraîche, chives and salt and pepper. Arrange the chopped sweet potato over the pastry and pour in the batter. Scatter the goat’s cheese over the quiche’s surface and bake for 40 minutes. Check half way through. If the crust is getting to dark, cover with foil. Serve with a green salad and a mustardy vinaigrette.
