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“I headed into the kitchen, a little bit zombie-like. I didn't know what I was going to cook, and I certainly wasn't hungry, but I pulled out a bowl and pie pan and a whisk, and then instinctively opened the refrigerator and grabbed eggs and cream, as well as some of the bacon and Gruyère that had been set aside for Lacey's Mornay sauce and hot brown. I fumbled around the kitchen, grabbing everything else I needed to make a quick, easy quiche, although there was a part of me that thought it was the perfect time to tackle turducken or some equally arduous and ridiculous recipe that I'd always thought would be fun to have in my repertoire.” — Bethany Turner
I headed into the kitchen, a little bit zombie-like. I didn't know what I was going to cook, and I certainly wasn't hungry, but I pulled out a bowl and pie pan and a whisk, and then instinctively opened the refrigerator and grabbed eggs and cream, as well as some of the bacon and Gruyère that had been set aside for Lacey's Mornay sauce and hot brown. I fumbled around the kitchen, grabbing everything else I needed to make a quick, easy quiche, although there was a part of me that thought it was the perfect time to tackle turducken or some equally arduous and ridiculous recipe that I'd always thought would be fun to have in my repertoire.