Before I get to the quiche, let me set the scene.
If you’ll remember from a few posts down, I’m in the middle of packing up to move to Minneapolis. My landlord has been showing my place and it made me realize that I never imagined anyone else moving in. I kind of hate to say it, but I secretly resent every flip-flopped young thang who has walked through the door. Maybe I’m just getting old. I guess I was thinking that once I moved out, Apartment Z would just evaporate and all of my wonderful memories of living here would fly up like confetti and fall back down to the ground to fertilize some flowers or something. Ah, no such luck.
Given that this is my last weekend here (sniff), I was just going to mind my own business and enjoy two days of meticulous packing before I move on Thursday.
Then, as luck would have it, a quiche entered the scene.
This week, I entered the Mall of America’s Julie and Julia cooking contest. I had to submit an original quiche recipe and a witty little form about why I like to cook. And egads, I was selected as one of the 5 finalists. So Tuesday, from 5 to 7 p.m. at the Best Buy Rotunda, we 5 finalists get two recipes and one hour to chop, prep, and cook — and also put our own “twist” on the recipes. Whoever impresses the judges enough gets to enjoy a lot of cool prizes. And yes, I have been daydreaming about that afternoon with Eli Wollenzien creating a 5-course menu. How much fun would that be?!
If that’s not enough, Bridget Jewell, the public events coordinator for MOA, asked me if I’d like to cook my quiche recipe on the Fox 9 morning news. Of course, I accepted. So Monday morning at 8:30, I’ll be doing a little mise-en-place quiche lesson on Minneapolis-St Paul local TV. How grand. Check out this clip of Scott Pampuch and Asher Miller promoting Tour de Farm. I can do that. I love being newsworthy!
In the meantime, my adorable mom is getting star struck and calling me to ask which famous chefs will be there. She’s on a campaign to set me up with Alton Brown (she thinks I would fall for his geeky food knowledge, and she’s right) and keeps coaching me by saying this over and over, emphatically: “Tell them you want a show.” If only it were as simple as that. Then she sent me a text message that looks like this:
how about apples or cheese
pecans pimentos or cayenne
peppe apples cheese
I told her what the two recipes in the competition are, so she has been feeding me ideas for the unique twist I’ll put on them. I wonder she meant by “peppe” — or why she repeated those few ingredients, but in any case, it’s clear that next time I am home, I need to teach her how to punctuate on her cellphone.
So rather than packing, which I desperately need to do, I have to prepare a final quiche and one quiche en medias res, we shall say, to take to the studio — and also personalize and master two new recipes for the contest. Wish me luck!