Sunday morning, I made a retooled version of Sharyn's Spinach Quiche for Nadine and Kendrick. It may look pretty, but...eh. I tried to make it a touch healthier by skipping the cheese and replacing the heavy cream with light cream, and I left out the fried onions because I couldn't find them in my supermarket, and all of these things were bad ideas.
To celebrate the move-in, Francesca made us an absolutely delicious light lunch of avocado toasts and French-style scrambled eggs (a la Julia Child).
Actually, we caught nothing (unless you count the same little smidge of clam that I reeled up over and over and over). The misery of defeat was, however, quickly mitigated by a trip to Gajyumaru for lunch.
I make enchiladas in the quickest, simplest way possible (about 20 minutes start-to-finish, assuming you're using pre-cooked chicken), so be forewarned: this is not a recipe for purists.
I’m still a meat-eater, obviously, and my love of meat (or belief that meat-eating, if done responsibly, is healthy, natural, and basically A-OK) isn’t going anywhere. But I want to be clear on this point: I no longer purchase meat from industrial farms, and have learned enough about the subject that I now feel that seeking out cruelty-free producers is 100% worth the extra time and expense.
