Quiche is easy to make, particularly if you know how to make a crust. Quiche Lorraine includes cheese and bacon, but the quiche you make doesn’t have to be Lorraine (which is named after the Lorraine regional of France). The Quiche pictured here includes leftover chicken, frozen peas, and fresh mushrooms in the custard.

Potato pancakes and home made apple sauce

Just having a little fun. I had an extra onion and apples. Both the potato pancakes and the apple sauce recipes come from the New York Times cooking site but of course many other cookbooks and online sites can be used and in the New York Times site, there’s more than 1 version for each of these.

Chocolate Chip Cookies-Always a favorite

There’s this New York Times recipe for chocolate chip cookies that was written by David Leite. It takes a “little” longer to make than the recipe that’s printed on the Toll House bag of chips. For this recipe, the dough has to be chilled for at least 24 hours-the longer time allows for the dry ingredients to soak up the wet ones. When I make the cookies, I weigh each one before baking-1.75 oz.