Seriously, I’m spending too much money on food. Over the last couple weeks or so I’ve opted to work in a coffee shop instead of free venues like my apartment or the library.
There’s good and bad that comes with the decision.
Yeah, I don’t incur any extra costs by using my apartment as an office. But I’m miserable there. Although proud to be an introvert, I can’t shut myself off from face-to-face interaction anymore – not even for one day.
And yeah, my taxes pay for the library. But their internet connection is slow. Plus, I swear old people visit the library for two reasons: 1) To challenge the strength of their vocal cords and 2) To test the weakness of decent people’s patience. If the librarian winces when you speak, you’re talking too loud (or your breath stinks).
Either way, the coffee shop is the best place for me to work. After sitting there for hours, the Quiche Lorraine starts calling my name. I answer by shelling out $4 for a slice. It adds up.
Although I’m not making a Quiche Lorraine this week, today, I’m cooking one of the best quiches I’ve ever tasted.
For the rest of the week, I’ll keep it simple.
Monday: Mushroom and Asparagus Quiche (Recipe below!)
Tuesday: White Bean & Sausage Stew
Wednesday: Baked Chicken Wings, Black Beans, and Yellow Rice
Saturday/Sunday: Baked Pork Chops, Broccoli and Garlic Roasted Potatoes
Recipe of Mushroom and Asparagus Quiche Ingredients
Yields 6 to 8 servings.
- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared mustard
- 3/4 pounds (about one bunch) fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 medium onion, chopped
- 1/2 cup sliced fresh mushrooms
- 1/4 cup butter, cubed (1/2 stick)
- 3 eggs, slightly beaten
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon each dried basil, oregano and sage
Separate crescent rolls into 8 triangles and place in an ungreased 9 inch pie plate. Place rolls with points toward the center. Press onto the bottom and up the sides to form a crust, seal perforations, spread with mustard and set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp-tender. In a large bowl, combine the remaining ingredients, stir in asparagus mixture and pour onto crust.
Bake at 375 degrees for 30 minutes or until a knife inserted near the edge of the pie plate comes out clean. Let stand for 5 mintutes before cutting.
Meals from Last Week’s Menu Plan
For more menu plans, check out Menu Plan Monday at I’m an Organizing Junkie.