i’ve been on a quest for many years to find the perfect hummus. up until this year, the quest merely centered around store-bought hummus. it’s been a hard quest, replete with purchasing different types of hummus every week and then sampling them with veggies and pita chips – exhausting work, i tell you!
the month of may has been a blur of activity around here, and of course, the first thing to go during this busy time has been finding and testing new recipes. instead, i’ve been sticking to the old standbys because i can easily remember the ingredients off the top of my head while i’m walking through the grocery store, sans list. (since most of you don’t go shopping with me, let me fill you in on my shopping list habit: i rarely go into ANY store without a list in hand!!) so you can imagine how busy this month has been if i’ve been heading into the store with nary a list or reusable bag in hand.
before i start describing this delicious quiche, which we’ve made three times in the past month, i have to admit that i had never used phyllo dough before, nor had i made a quiche in my adult life (although i’m sure i helped make some when i was a kid). so you can imagine that i was pretty excited when i saw this recipe in the april 2009 edition of vegetarian times. i figured the recipe would expand my culinary repertoire, and i would finally get to try my hand at utilizing phyllo.
years ago, when we were living in a townhouse in capitola, we were having a barbecue outside when a guy came around, selling strawberries door to door. usually i say no to door to door salesmen, but the strawberries looked so delectable, and the price was low, and there they were, right in front of me – i didn’t even have to leave my house to purchase them! so i bought a whole flat of strawberries and instantly decided i had to make a strawberry shortcake, which is one of my absolute favorite desserts. whoever decided to combine cake with fresh berries and whipped cream was a genius.
