Whether he chooses to believe it or not, my father gave me one of the greatest pieces of wisdom that is a rather large guiding factor in my life: if you are going to do something half-ass, you might as well not do it at all.
This site has recently taken a hit. While it may not be obvious because I’m still creating delicious recipes, the time spent has drastically decreased which usually means, less photographs. I realized this last week when all my post consisted of the final shots and I couldn’t help but think, wow, this all looks the same. (usually because I’m in a hurry to cram a bunch of tasks in to day.) I whip up a meal, take the photos, and I’m done.
I wasn’t (am not) creating post of which I can be proud.
Sometimes I feel like my schedule gets overloaded and instead of doing 1-2 things really well, I’m doing 5-6 things slightly mediocre. So, I either have to let a few things go (which I’m not quite willing to do yet) or I need to schedule my time better (which really should happen).
This site has become a place of growth for me and recently I haven’t been using it as such. I’m making a conscience effort to stop half-assing and if I can’t come up with something for my normal posting schedule, that’s okay. Quality over quantity. Sometimes I just need to remind myself to step back and really look at what’s important (which for me, this site is still terribly important).
My first move in this direction was spending time this weekend actually photographing a recipe (and not just the end result). I love having all the photos and I can’t believe I’ve let that slip away.
This quiche can easily be used with a crust- I just like doing something a little easier (and a little healthier).
The flavors fall are almost identical to this pizza but won’t slow you down in the morning with too many carbs. The potatoes can be roasted ahead of time, which will make the day-of process go a bit faster.
- 3/4 lb fingerling potatoes
- 1 medium red onion
- 2 tablespoons fresh rosemary, minced
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup feta or goat cheese
- 5 eggs
- 1 cup milk
- 1/2 teaspoon black pepper
- Preheat oven to 375˚.
- Slice fingerling potatoes and red onion into 1/4″ thickness. Toss with olive oil, rosemary, and salt. Place in a 9″ pie plate and roast until potatoes are tender, 30-40 minutes.
- Once potatoes are done, loosen from the bottom of the pie pan. Sprinkle cheese over potatoes.
- Whisk together eggs, milk, and black pepper. Pour over cheese and potatoes. Return to oven and back for 40-50 minutes or until egg is set (the egg should puff up and hardly jiggle.)
- Remove from oven and let cool slightly before serving.