Going French
Husband's Breakfast: Tarte au Fromage
See picture here.
J surprised me last night with a traditional rolling pin from Gourdo's, and I was so excited to use it I immediately tried making a tart even without a tart dish. I was hoping the sides would puff a bit so I made dots on the crust with a fork, but I guess I have more practicing to do. Good progress though...the crust came out better (evenly crisp with no soggy areas), and preparation time is getting shorter not to mention cleaner working area.
I still mentally flog my OB GYN rant that I have to abandon being a strict vegetarian for the time being to prepare for having a baby because while being vegetarian is in vogue in Manila, maintaining a vegan lifestyle is still eons away from acceptance and integration in our culture. That means resistant doctors and limited consumer products, among other things. I would rather make sacrifices than experiment and second guess. Family comes first.
So instead of having my usual soy cafe au lait while cooking, I tried using skim milk. Ewww. The after-taste is horrible. But powdered skim milk (fortified with calcium to make the effort worth it) is way better than the ready-to-drink kind that I used in my first attempt at dairy. I cannot say ewww enough.
See picture here.
J surprised me last night with a traditional rolling pin from Gourdo's, and I was so excited to use it I immediately tried making a tart even without a tart dish. I was hoping the sides would puff a bit so I made dots on the crust with a fork, but I guess I have more practicing to do. Good progress though...the crust came out better (evenly crisp with no soggy areas), and preparation time is getting shorter not to mention cleaner working area.
I still mentally flog my OB GYN rant that I have to abandon being a strict vegetarian for the time being to prepare for having a baby because while being vegetarian is in vogue in Manila, maintaining a vegan lifestyle is still eons away from acceptance and integration in our culture. That means resistant doctors and limited consumer products, among other things. I would rather make sacrifices than experiment and second guess. Family comes first.
So instead of having my usual soy cafe au lait while cooking, I tried using skim milk. Ewww. The after-taste is horrible. But powdered skim milk (fortified with calcium to make the effort worth it) is way better than the ready-to-drink kind that I used in my first attempt at dairy. I cannot say ewww enough.