food, beautiful food, how i miss you

it's amazing how fast quiche disappears (at least, around me and carrien). i long to be using my beautiful knives and i think i will do so tomorrow night. today carrien and i get another box from boston organics....mmm... if i were actually home when we got our boxes, it would be like christmas every time! since i'm not, it's more as if food just magically appears in our fridge (which is also good).

eggs are an amazing thing. they stretch like no other ingredient i know of - you can make a bread pudding with one egg and lots of milk and somehow it still stays together. you can also make a quiche with only vaguely correct proportions of eggs and milk, and it somehow turns into a quiche. or maybe i just have a magical oven.

i made an apple crisp on monday after i came home from studio, and discovered that i'm still in search of the ultimate apple crisp recipe. i've found that i like the brown sugar in the fruit and the white sugar in the oats and butter for the crisp part - butter and sugar is a combination that you really shouldn't tamper with, since it turns into so many wonderful things.

alright, that completes today's compendium of random food thoughts. i wish i could cook more often - i actually miss working with my knives, and that's vaguely disturbing. i think i need to do something more physical than making models. models are fun, and i enjoy making them, but ultimately they're just models, whereas when you cook, you make food, and when i am working with clay, i'm making a complete, finished object. a model is...well, a model. they can be beautiful objects, but essentially they represent something else that's the actual object.