lunch

Not much of a reaction from the American crew today:

I made sure to take all that extra pie crust for myself.

Overall: about a "C." The quiche's bottom was over-baked. Around the 50-minute mark, I'd checked the quiche, and the center was still way too wobbly, so I baked it an extra 20 minutes, thinking that that would do no harm given that I'd already been baking the quiche at a lower-than-usual temperature. Guess I was wrong. The bottom crust still tasted amazing, but it had gotten tough; I had to press hard with my fork to get through it, and even when I used a knife, it took some strength to cut through the bottom. The crumble also ended up a bit over-baked; since I see a pattern forming in how I make these mistakes, I think I know what to do next time, i.e., lower the oven temp, shorten the baking time, and take carryover heat into consideration. It could be that the wobbly quiche might have solidified in the oven had I simply left it alone instead of baking it an extra few minutes.

Tomorrow's and the next day's lunches should be harder to fuck up because they're both simpler to prepare: boeuf bourguignon (Wed.) and ravioli with crab sauce plus an apple galette (Thu.). Never give up, and never stop learning.