"I went to the woods because I wished to live deliberately..."
These words by Henry David Thoreau have become my new dogma, a sort of mantric track looping over and over again in my head.
Hubby and I both pine for a quiet life out of the suburbs and into the woods. We thought moving to Canada from Florida would help make that dream a reality but the extreme cost of living here - the same old rat race to make ends meet - has weighed heavily on our souls.
So when my boss informed me yesterday that I'd have the July 4th weekend off, Hubs & I began planning a wooded getaway.
We began looking for cabin rentals within Canada but the search quickly turned to upstate New York, where the prices are lower and we'd feel more removed from our everyday lives. (There's nothing like crossing a border to make your troubles feel a million miles away.)
And, to be perfectly honest, I can't imagine spending Independence Day anywhere but America right now. I miss it.
We've narrowed it down to the Catskill and Adirondack regions. I've sent a few inquiring emails to property owners and am eager (perhaps too eager?) to hear back from them, pack the Jeep, grab the dog and drive toward the mountains.
And maybe while we're there we can do a bit of harmless farmhouse-hunting. Can't hurt to look. You never know where the wind may take us.
Basil & Goat Cheese Quiche
The beauty of this dish is how the ingredients create
the perfect balance between richness and earthiness.
The creamy goat cheese plays off the fresh herbs brilliantly.
9-inch pie crust (I usually follow Martha Stewart's Perfect Pie Crust recipe but there's nothing wrong with purchasing Pillsbury refrigerated pie crusts from the grocery store. They're a great option if you're looking to save time.)
1 tablespoon butter
1 small yellow onion, chopped
4 large eggs
1 cup heavy cream or half & half
1/4 cup fresh basil leaves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces garlic & herb goat cheese
Preheat oven to 350 degrees F. Place the pie crust in a quiche or pie pan and set aside.
Heat the butter, then saute the onions until browned. Spread them in an even layer over the bottom of the pie crust.
In a large bowl, whisk together the eggs, cream, basil leaves, salt and pepper. Pour over the pie crust and onions.
Slice the goat cheese into 6 rounds, then place in a circular pattern in the egg mixture.
Place the pan in the oven for 45 minutes or until the eggs are completely cooked in the center.
Allow to cool for at least 10 minutes before serving so the quiche has time to set.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.