Did you know that one cannot limp on both legs at the same time?
I know that.
Now: Do as I say; not as I do.
The most important thing I tell anyone coming to Europe is to wear comfortable shoes.
They don’t have to be sensible… But they do have to be comfortable.
Wandering the beautiful, Monet-designed gardens of Giverny… I ran out of Bandaids (plasters).
And I was ever so grateful that my anal-retentive little self always has a stash in my bag.
In my defense I did bring my most comfortable pair of walking shoes fit to be worn in public.
In my stupidity/chronic lateness/everything at the last moment/procrastination I did not wear them a few times first.
They’re not new. They’re old, comfortable, well-worn favorites.
It’s just that I so seldom wear proper shoes that my feet balk at the idea when I do.
I spend the winter wearing felt clogs inside and rubber Wellie clogs outside.
I spend the summer wearing nothing inside and rubber Wellie sandals outside.
My feet are spoiled.
The hour or two I spend, a few times a week out in public, wearing, er, ‘better’ clogs or sandals (this is farm country, not Paris) hardly counts.
My feet are not accustomed to the confines of proper shoes.
I had blisters on my heels.
I had blisters on my toes (open-toe shoes – it’s summer… And Giverny is only an hour from Paris. I have some standards – or, at least, I did.)
I had blisters on my blisters.
I left a trail of Bandaid wrappers.
I walked the last bit barefoot….Ahhhhhh!
I want to go back every week for the rest of the year.
I want to become an artist in residence… even if I’m not any good.
I want to sit in the gardens and stare and paint and draw….even if I’m not any good.
I want to lay on the wisteria covered bridge and look through the flowers to the sky.
I want to sit in the Japanese Gardens and eat foie gras and sip rosé.
Even with bloody feet.
After the foie gras, maybe a nice quiche.
I’ve been on a quiche-kick lately.
With a brown-rice crust they’re a snap to make, and much healthier than the traditional pastry crust.
Perfect for a Mother’s Day Brunch.
And, how could I let asparagus season pass without just one more Asparagus Quiche? It seemed like such an appropriate entry for Weekend Herb Blogging, this week: it’s being hosted by Laurie of Mediterranean Cooking in Alaska. Stop by her blog on Monday for the complete round-up. If you want to look at the Weekend Herb Blogging archives, visit Kalyn, of Kalyn’s Kitchen, the founder of this great event.
What says spring better than asparagus!
Besides being full of vitamins, minerals and low in calories, it is a natural diuretic, and contains a carbohydrate that, while indigestible to us, is a favorite of all the health-promoting bacteria living in our gut. We do want healthy guts, don’t we…. Hmmm?
Asparagus and Chevre (Goat Cheese) Quiche
4 – 5 thin slices, (3oz, 100gr) Prosciutto
6 – 8oz (250gr) asparagus, trimmed
4 – 5oz (125 – 150gr) chevre (goat cheese) the kind that comes in a log with a white (edible) rind
2 tbs snipped fresh chives
2 tbs snipped fresh basil
2 – 3 tomatoes, depending on size I used 2 very long roma tomatoes
1 cup milk
The crust: Cook brown rice according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg. Oil a 9″ (22 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup of cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 10 minutes. Remove and set aside.
The filling: Trim asparagus, snapping off tough ends. Cut into 1″ (2.5cm) lengths. Heat water in a saucepan over high heat. When boiling, add asparagus and blanch for 3 minutes. Drain and refresh under cold water. Dry on paper towels.
Snip herbs. Slice tomatoes and goat cheese. Cut Prosciutto into large pieces.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.
To assemble: Lay Prosciutto evenly over the bottom of the crust. Lay the goat cheese on top. Sprinkle with herbs. Lay the tomatoes on top of the herbs and top with the asparagus. Pour the egg mixture over all and bake for 40 minutes. (Check after 30) Let stand 5 minutes before serving.
Note: I put the quiche/pie plate on a pizza pan before pouring the egg/milk over. Makes it easier to get into the oven and catches any drips and spills – saving oven clean-up.
You can rest assured that you will never see me in a pair of $700.00 Manolo Blahnik stiletto sandals.
Or a pair of $50.00 Target stiletto sandals.
More about Giverny tomorrow….