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Stockholm Street Style

I know this is from Fall RTW 2010, but man, I love this. Sometimes you just wanna wear something sparkly..
Lets see if London this week will gimme something hot

"A fellow will remember a lot of things you wouldn't think he'd remember. You take me. One day, back in 1896, I was crossing over to Jersey on the ferry, and as we pulled out, there was another ferry pulling in, and on it there was a girl waiting to get off. A white dress she had on. She was carrying a white parasol. I only saw her for one second. She didn't see me at all, but I'll bet a month hasn't gone by since that I haven't thought of that girl. "

- Bernstein, Citizen Kane

The past few days have been difficult. The weather is not cooperating, and new guy has been out of town for a week. I need a pick me up. Last night I made risotto which was a bust because i decided to add in kale last minute, and well... it just tasted weird.

I DID use up the rest of the pie crust that I made for the quiche and made an apple galette via my new alice waters cook book.

here goes (in oversimplified directions):

take pie crust, rollout. refrigerate while cutting the apples.

slice around 2 large apples thinly. add 2 TB sugar to apples and (my fav, a little lemon juice).

arrange apple slices in an overlapping circle on the pie crust. fold over the edge so the apples are tucked in nicely.

beat and egg and brush over the exposed crust. Sprinkle sugar on entire tart and bake at 400 for 45 min.

tada! delicious.

Zucchini Quiche:


Crust (makes 2) from Alice Waters:

12 TB butter
2 cups flour
salt
1/2 cup ice water

cut butter into the salted flour, work together until crumbs start to form. add a little bit of water. work together into a ball. add more water if necessary. may not need all of it.

divide the dough into two balls, wrap in plastic and refrigerate for at least 1 hour. The other dough ball can be used for later or frozen.

Filling (adapted by me):

Sautee 2 pieces of diced bacon with 1 sprig of rosemary until it begins to brown.
Add 1/2 chopped onion.
cook until translucent.
slice 2 Zucchinis into thin rounds. add to onion/bacon mixture. Cook until almost soft.

Roll out one of the dough balls on a floured surface. Add to a pie dish. Trim any excess dough from the sides.
Place the Zucchini mixture into the raw crust and spread out evenly.

Add 1 1/2 cups grated gruyere on top.

Mix together 3 eggs, 1 1/4 cups cream or whole milk. dash of salt, pepper and nutmeg. pour egg mixture over the zucchini.

Bake for 35-40 minutes until golden at 375.
Let rest 5 minutes.