dinner digest

so the quiche, by the way, was quite good. it needed a couple more eggs - it was on the creamy side - but i far prefer deep-dish quiches to the regular tart or pie kind. it lasted exactly three and a half days before it was completely gone... the crust was fine with the filling, but on its own, it became an over-salty, over-floury mess. ew. the pie crusts i turned out for the pumpkin pie back in december was light years better, which just goes to show that i need to make more pies so that i remember the proportions of butter, flour, and water correctly.

monday night carrie and i cooked - i roasted the pork loin that i had gotten from my mother. it's the first time i've cooked pork loin, and it turned out pretty well. the sauce turned out to be a little bitter; i'm not sure why. perhaps from the rum in the marinade? (the sauce was essentially the marinade, with the alcohol cooked out and the pan juices added to it.) i had forgotten what you're supposed to add to it to make it less bitter - it was either sugar, lemon juice, or butter, so i just added a little bit of each. to go with the pork loin, we made basil-parsley pesto with our new blender, courtesy of my mother, a sale at bed-bath-and-beyond, and those 20% coupons they mail out constantly. we also had a salad (lettuce and corn with a goat cheese-pine nut-balsamic vinaigrette) and sauteed broccoli and cauliflower, which i attempted to do in the style of my mother, but which i obviously need to practice. good think i like broccoli and cauliflower.

last night we cooked as well, though with much less fanfare - just fried rice with mushrooms, a bit of zucchini, peas, eggs, and onions. it was quite good, though, and looking at what we've got left, a box from boston organics, when we cook like normal people, will last us pretty much a week. ah, the life of students...