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Hold on to what is good even if it is a handful of earth.
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Hold on to what you must do even if it is a long way from here.
Hold on to life even when it is easier letting go.
Hold on to my hand even when I have gone away from you.
- Pueblo Blessing

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Monday, Sept. 20, 2004 - 2:04 a.m.

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WARNING!!!! if you know me personally, you may read my diary, but if you do, you take the chance of hearing things you don't want to know, misunderstanding what I've written and being hurt by it. If you are unsure if it is ok to read, save yourself and me the grief and heartache, and ask first!!! Please note that this is a DIARY, ie my subjective feelings, hearsay, suppositions, and outpourings of ranting of the moment. It does not represent objective news, the whole of what I think of a topic or someone, or even a thought-out representation of any of the above. Keep that in mind. Thanks. * Here is a Diary Etiquette Read Me.

Burkas and Quiche Innards

OK, some of you reading my other entry today seem to have missed the whole hijab question. First, I talked about it yesterday in my entry. And mentioned that a Muslim woman had just sent me positive comments yesterday about me seeing what it felt like. And that she had read my entry about it before and the research I did. Perhaps some of you missed that entry?? And it is not a burka, a burka is a floor length cover your whole body thingie... it is a hijab headcovering. Here is a photo of me wearing this same hijab in the snow in Nevada, driving across the states with ob May 2003 Scroll down to see.

Now as for offending a strict Muslim woman. First, the headscarf is modest. It is worn in many cultures, and is expected that nonMuslim women visiting those cultures will cover up too. As far as I can tell, in countries where they enfore hijab and burkas, ALL women have to wear covering, not just Muslim ones. It is not like a symbol of some attainment, like a badge that one has not earned. No. Not covering up is offensive in God's eyes, so any woman who covers her head is already more respectful, not disrespectful. If a Buddhist woman went in to a strict Catholic church where ladies wear hats before God (actually the New Testament says that all women should cover their heads in church), she would not be offensive for putting on a headcovering like the Catholic women... she would more likely be offensive if she did NOT put on a headcovering before God. In my perusal of reading on the internet on the subject, I have not seen any rants about non-Muslim women wearing headcoverings, though I have read many about non-Muslim women's (and liberal muslim women's) immodest dress. After researching it, I do not believe that it is disrespectful of anyone's culture or religion to wear the headcovering.

Here is a long internet discussion on white non-muslim women wearing a hijab.

Perhaps if I wore it while starring in a porn movie, or enacting some sort of ridiculising comedy yes. But wearing it on the streets to see how I feel and if people react differently is not insulting that I can see. And actually, if someone is so extreme in their religion that they are totally offended, I place them on the same scale as a Christian extremist who would tell me I am going to hell for holding my girlfriend's hand, or for having crosses on my earings. Believe me, from the readings online, by wearing jeans, or having a haircut that is boystyle done at a barbershop, not even to go into going to fetish events or gay events, I am abominable in the eyes of God and an insult to humanity and esp womankind. I don't see many of you out there shunning makeup and "immodest" clothing so as not to offend strict religious adherers. Bunch of Jezebels.

So far today, the results are, as I said in the previous entry tonight, inconclusive. So far, I have not really raised an eyebrow anywhere, nor been treated badly or differently that I can tell, or better. I guess when I wear my very boring jeans and henley's people tend to talk to my eyes and not my tits and ass already, so it is not all that surprising. Usually I am pretty sexually non-presenting. Which is one reason I find it amusing to do the other extreme when going out to fetish places.

Well, forward and onward to the quiche. And yeah, Mom-on-Roof, I am not surprised if you don't actually make the quiches.

Now that you have the pastry in the pie plates, you want to get ready to make your quiches. I make six at once to shove in the freezer. For 6 quiches you will need

  • One dozen eggs
  • About a quart of whole milk or a little more
  • About two pounds of cheese. I use one of mozzarella and one of old cheddar
  • One container, about one cup, of parmesan
  • About six stalks of celery, two onions, a green pepper or two
  • Some veggies. Enough for six quiches. One broccoli will probably make a quiche or two. A bunch of spinach will make a quiche. A half pound of mushrooms will make a quiche. Basically you want about 1-1/2 cups of cooked veggies per quiche. I cook up a bunch of different things, and usually one quiche ends up being the catch-all of bits of all veggies that were left over from the other five
  • Some salt and pepper. Some people like to put nutmeg too

So you have your ingredients. You have your blender ready. You have a bowl and grater. You have a frypan. You have some pots and pans to cook your veggies. You have your pie crust in six pie plates (previous entry)

Now you will get everything ready so you can put them all together at once:

  • Grate all the cheese into a bowl and mix it together with the parmesan. Set aside
  • Chop up and cook your broccoli, spinach, mushrooms... I usually steam the broccoli til it is bright green, cook the spinach til it just wilts, cook the mushrooms in butter. Set aside
  • Chop up the celery, onion and green pepper (or red pepper) and fry it up in some olive oil or butter in the frypan til the onion is transluscent. Set aside.
OK NOW you are READY!!. Mostly you can only cook 3 quiches in an average oven at once so we will do three at a time.
  • Set the oven to 400 with the rack in the center.
  • Put 6 eggs and two cups of milk, about half a teaspoon of salt and some pepper into the blender. WHIRRRRRRRRR!!!
  • Put one fistful of cooked celery/onion/pepper sprinkled in the bottom of each of three pieplates
  • Put one fistful of grated cheese on top of the celery mix, sprinkled
  • Put on a layer of veggies... spread evenly in one layer to mostly cover the cheese.
  • Put a fistful or two of grated cheese on top of the veggies. mmmm num!!
  • Open the oven, pull out the middle rack, and set one quiche at center back, and two at left and right front of the same rack. They should just fit nicely. If not, put two racks close to the center, one quiche on top rack, two below it, staggered so they are not right underneath the top one.
  • Carefully pour the egg mixture into each of the quiches. Do this bit by bit, so you don't overfill one and not have enough for the others. And so you don't spill it over. ewk!
  • Push the rack back in CAREFULLY!! it is spilly!! (that is why you don't want to fill em before putting em on the rack! Esp if you use aluminum pie plates... they are all woggly and will spill if you try to carry them with raw egg mix!! And this is when you see if your oven is level. If not, the egg mix will run out the low side! oops! Shove a cookie pan underneath where it is leaking!
  • Set the timer for TEN minutes. This will cook the crusts all flakey!
  • When ten minutes is done, turn down the heat to 325F and set your timer for another 20 minutes.
  • The quiches should be all golden and cooked cheesy on top, and the egg should be set. You can check the egg with a clean knife stuck in... is it still runny? cook a LITTLE while longer.
  • Take them out and put them on cooling racks (the kind for cookies). Be CAREFUL and support them underneath with an oven mitt esp if they are aluminum pie plates... remember!! all woooogly!
Now if you are really hungry, after they have sat for a few minutes to set a bit, you can eat one or several with salad. mmm. good!!

Repeat the process of layering the veggies and cheese in the other three pastry-lined pie plates, with the egg mix from the other six eggs. Cook as before.

When they are all room temperature, put them into large ziploc bags.. they will JUST fit if you have used 9" deepdish pie plates. Do up the ziploc almost all the way. Stick in a straw and suck out ALLLLLL the air (the opposite of blowing up your air mattress for camping). Pull out the straw and quick as can be finish zipping the ziplock. The quiches should look vacuumpacked.

Put in a single layer in the freezer. You can stack them up tomorrow when they are all hard as rock.

When you want to eat them you can put them (minus the ziploc bag eh!) in the oven at 200 for like 20 minutes or til they're hot. Or you can stuff em in the microwave, but this will make them go all juicy and your bottom crust will go rather mushy. But it is fast and still tastes REALLY good.

There!! Now you have successfully made SIX quiches for the winter and all in one go! If you're gonna dirty the kitchen, do it en masse and get done with it. When you are hungry and don't feel like cooking you will be darn happy you made all that from scratch one day and don't have to do it now for one measly meal.

Tomorrow... "adorably nummy but very garlicky so eat it now don't put it in the fridge like i did to make everything smell like garlic" fennel and asparagus pasta salad. mmm. num!! Invite your friends, and if they don't come, eat it ALL yourself (in two days or you'll get fat).

Well, now I am going to go to bed, cuz I did NOT yet clean out the closet for my Thaimassage friend who will be here tomorrow at 3pm to live in my side room. hehe. I want to try to get up a bit earlier for when she and my father are here. So bed at 3am and up at 11am. zoom zoom.

oh, sorry no pics of the quiches til I finish a new roll!

Me, wenchola da cooker girl

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previous meanderings - future past

Goodbye Michael. May your next life be kinder to you. - Thursday, Jun. 25, 2009
Taking Care of Your Cows - Thursday, Jun. 25, 2009
Saint Joseph robs the cradle and eats spaghetti - Sunday, Jun. 14, 2009
sticky notes and broken irises - Friday, Jun. 12, 2009
The FOODCOMMANDER - Monday, Jun. 08, 2009

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