What To Do With Those Eggstra Eggs

Greetings from Le Petit Saint-Barnabé!

Gourmet Girl Denise here in balmy Mouliherne. The weather has been hot and humid for days and that makes for pretty slow going as far as we humans are concerned. Not so for my girls Madelaine, Mimi, Daisy, Daphne, and Ruby. My lovely hens have begun laying in earnest and I am frantically trying to find a way to use the bounty.

One way is to make a quiche, of course. I have an old, tattered quiche cookbook that is my go-to for many fabulous recipes for this quintessential French treat. This one is my favorite! You can tell because of the many stains around the page borders from many years of use. If you can’t get fresh crab, use frozen snow crab.

I was invited to lunch last Sunday at my new friend Jenny’s house. As is the tradition here in France, Sunday lunch is usually a grand family affair with lots of food and wine served. She and her friend Jean-Louis have been getting together every Sunday to make lunch together for several years, and I have been included lately since none of us has family here in France. I wanted to bring something to share and hopefully use up some of my eggs, so I made an Apricot-Almond tart for dessert. I also needed to use up my wonderful bounty of tomatoes from my garden, so I made my tomato/buffalo mozzarella salad. This recipe is in our cookbook The Gourmet Girls Go Camping. So you see, you don’t need to go camping to use the recipes in the book!

We hope you are all enjoying this summer and that you are out camping! If not, enjoy friends and family outside in your backyard. Food always tastes better when eaten outside. Do you have a favorite recipe that uses eggs?? Or tomatoes? How about zucchini? Heaven knows we always have too many of those right about now. Let us know here.


Denise, Gail, and Lindsey

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