I had an extremely interesting dialogue with the girl that works in the dermatologist’s office yesterday morning.
She asked me if I was still in the “cake business” (it was cookies, to be exact), because she and her husband are planning a “gender reveal” party next month.
Thanks to the wonders of Pinterest, I actually know what a “gender reveal” party is. But just in case you don’t, here’s the deal: apparently it’s a party when the parents-to-be announce the gender of their unborn child. However, I don’t know if you have this in lieu of a baby shower, in addition to a baby shower, or what. But between me and you, it sounds like an excuse to have a party.
Which I wholeheartedly support :)
Anyway, she asked if I would be interested in making a cake for this party….which triggered a series of events in my head:
1. I would really love to get back into the cake/cookie/baking business. I enjoy the entire process, from design conception, assembling the components, and of course, seeing the reaction on people’s faces when I deliver the goods. However, the time and effort necessary to make that happen led to thought #2….
2. I would have to give up certain things in order to devote my attention fully to this endeavor. Which isn’t a big deal, as I would be pursuing my dream and getting back into doing what I love. Which led to thought #3..
3. What am I really losing by giving up my part time job as a bookkeeper? Interaction with annoying people? A boss that doesn’t understand the concept of profit/loss? Nosy airport staff that have nothing better to do than to pry into your personal life?
Hmmmmm…. this really is a tough call….
One year ago: Buffalo Chicken Taquitos
Caprese Quiche – adapted from food network
1/3 cup plus 2 tablespoons whole wheat breadcrumbs
2 tbs. extra-virgin olive oil
1 medium onion, diced
2 large tomatoes, chopped
4 large eggs
1/2 cup ricotta cheese
1/2 cup milk
1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
4 ounces shredded part-skim mozzarella
Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes, season with pepper and cook for 2 minutes. Transfer to a medium bowl and set aside.Meanwhile, whisk together the eggs, ricotta, milk, and the 1/3 cup breadcrumbs until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella.Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 6 wedges with a sharp knife.