Good sleep.

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I can't be sure the exact time I went down, or woke.  It was after 18:00, but not quite 19:00... at least when I first looked at my watch.  I have been up two or three hours, probably.  While not a rough "morning", it wasn't a wakeful one.  I am just starting to wake now.  I heated a couple of slices of quiche pretty early on, using the oven this time.  A much better, if slower, way to bring some life back to the quiche.

I will be trying to make three or four more pie crusts tonight.  Hmm, better add flour and butter to my shopping list.  Yes, salt free butter for baking, this time.  Sometimes I grab the wrong kind, or just use what I have.  This was actually a bit of forethought and luck rolled into the draw of having salt free butter.  Beside that, I will make another quiche, and bake a crust for prepping a lunch for others.  When I am making that quiche, after, I will bake a couple more crusts for a family's supper.  I'll have to figure out exactly how many pie crusts I need, too.  Let me see... one more for practice, one for lunch, two for supper, and two or four for a desert pie.  I figure, for the supper I am making, I might as well make a desert pie to go with it.

Not cherry pie this time.  I want to look up a recipe for that.  I don't have time, with what else I have planned.  But I do have some canned pie filling.  I meant to make some folks fruit pot pies, but I never quite made it.  So... I will one of those.  Some sorts of berries, but I can't remember which.  I'll note it later.

Tonight, a Greek quiche.  I figured out which type of olives I was using... kalamata.  Which, by the way, is actually Greek.  Who knew!  It's my basic fancy black olive, when I choose to not buy them canned.  Has been for decades.  Anyway, so that fits with the rest.  Only tomatoes are suspicious to the recipe, being an Americas fruit.  Yes, the tomato is a fruit, by science (produced from the ovary, with seed in soft parts).  While, in culinary circles, it is generally considered a vegetable, since it is usually reserved for savory dishes.  Or, something like that.  I love controversy though, and consider them all wrong.  It's just food.  Call it anything, behind my back.

Between making extra crust doughs, baking one quiche and one extra crust, I will also be frying mushrooms ahead of time, more bacon, and perhaps crumbling some of the feta and putting that in containers for easy use.  Hmm, for the practice quiche, I may add fresh diced onion as well.  I won't add that in the one to go.  It's a bit strong, can be objectionable to some appetites.  Later.