One of the things I forget in the winter, when I am longing for summer, is how very much work summer is.
The grass grows in leaps and bounds; the garden needs to be planted, then hoed, weeded and watered frequently.
There are no longer excuses for countless little chores that have been put off because ‘it’s too cold’.
The work tapers off as summer progresses, but May and June are crazy. Maybe that’s why the days are so long – so we can get it all done!
So I thought I would share some calming photos of my Iris.
I can only claim them because we own the property. I had nothing whatsoever to do with the choosing or planing.
Actually, the front garden was such a mess last year, I didn’t even know I had them. I remember 1 purple iris blooming.
Once we cleared everything I realized that the iris were right in the middle of the lawn.
Couldn’t be bothered to do anything about them so we just mowed them down.
Aapparently they didn’t mind.
They’ve been blooming for the last month. I think, because it’s been so cold, they bloomed longer and more slowly then normal.
Speaking of cold – summer arrived yesterday…. Hot, sunny and wonderful!
This was my last quiche of the season….
Asparagus and Bacon Quiche
2/3 cup quick-cooking brown rice
1 1/3 cup chicken stock
1/4 cup shredded cheese (1oz, 30gr)
5 – 6 slices (5oz, 150gr) bacon
7oz (200gr) asparagus
3oz (90gr) cherry tomatoes
5 green garlic
4oz (125gr) Gruyère cheese
1 cup milk
The crust: Cook brown rice in stock 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 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.
Sauté bacon until crisp. Remove and drain. Crumble. Remove all but 2 tsp fat from skillet. Slice green garlic, add to skillet and sauté until tender. Cut cherry tomatoes in half. Shred cheese.
In medium bowl whisk 3 eggs well. Add milk and whisk to combine.
To assemble: Spread bacon evenly over the bottom of the crust. Spread green garlic on bacon. Lay the asparagus on top. Sprinkle with cheese. Top with tomatoes, cut side down. Pour the egg mixture over all and bake for 30 minutes, 400F (200C). 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.