I seem to always have too many potatoes on hand. I simply can't understand why my grocery store, back in the States, offers a 5lb bag of potatoes for only 10¢ less than a 10lbs bag. So of course I always go with the 10lbs bag and inevitably end up with 4(ish) quite dehydrated and sprouted potatoes. With our shoe-string budget, I will not let that happen here. With my 1kg baking potatoes for £1, I will use them all (and before they turn green). This recipe is inspired by a picture I saw in a bookstore window. I thought it looked interesting and so it would be a good use for my excess of taters. Cheap liked it, and so did I.

The Ingredients:
2 lbs potatoes, cut into cubes
1 jar/can black whole black olives
2 handfuls cherry tomatoes
1 Med onion, sliced
2 Tbs lemon juice
1/4c oil
2 cloves garlic minced or 1 tea garlic powder
4 sprigs rosemary, or whatever dried herb you have on hand that you enjoy.
Salt to taste

The Directions:
Heat oven to 450(220) Bring a pot of water to a boil and flash boil potatoes for 5 minutes.

Mix oil, lemon juice, garlic, salt, and herb and pour into roasting pan

Dump potatoes into roasting pan along with onion, cherry tomatoes, and black olives. Mix with oil/lemon mixture.

Put in oven for 40minutes, turning once.

When veggies are browned and crispy, take out and enjoy!

We actually found the pairing of black olives and potatoes simply delightful. I never would have thought of it on my own. Sweet Pea liked the olives but Cheap and I ate the whole thing.

I just can't understand why quiche receives the misnomer of "women's food". Why is quiche the antitheses of masculinity in today's culture? Think about what's in it besides egg... lots of cheese, meat, more cheese, heavy milk. If we're talking stereotypes, isn't "women's food" supposed to be dainty and low-calorie? Quiche is one of the hardier breakfasts that one can eat, and I have yet to find a man who doesn't enjoy the tasty dish when it is served to him.

The Ingredients:
5 slices or more of crispy bacon, crumbled into bits (I truly believe you can never have enough bacon)
1 diced med onion
2 cups shredded cheddar (I used sharp/mature)
1 Tbs flour
3 eggs
1 1/2cups milk (I used 1%)
1/2 tea salt

1 pie crust- I used Light Pie Crust

The Directions:
Preheat oven to 350F (180C) and par-bake pie crust for 10 minutes. After crust is done, increase oven temperature to 400F (200C).

While crust is in the oven, beat eggs and add milk. Mix together.

Toss cheddar with the 1Tbs flour. (The flour helps thicken the quiche but won't get as clumpy since it's dispersed throughout the cheese). Reserve about 1/2 cup cheese for the top of the quiche.

Add most of the cheese/flour mixture, and all the bacon, onion, and salt to the milk/egg mixture.

Pour mixture onto par-baked crust and top with the rest of the cheese.

Bake in 400F (200C) oven for 30-35min, or until golden on top.

After baked, let the quiche rest for 10 minutes.

We love this and I switch up the meat depending on what I have on hand. Pictured above, I used English Richmond pork sausage since I had some cooked up. It was good but slightly mild for my taste. I like bacon better but both worked. Cheap liked it, Sweet Pea preferred a slice of plain whole-wheat bread. Go figure.