Although I’m a little late to the blogging scene, I figured I start out at the beginning… After a perilous stretch in the airport (nearly a week of full days, although I sleep at home), I arrived on campus, recuperated for a few days and walked in class on Monday, January 13, ready to get to work. David quickly brought me up to speed with Pastry Dough 101, and that day I made my first successful pastry dough. I say successful because I was able to form it to the pan with very little angst (little did I know the horrors that would befall me in the upcoming week). However, my pastry was a little too moist and had the consistency close to cookie dough. Needless to say, I was pleasantly shocked at the workable dough a solid amount of chilling time could produce. The smooth sailing continued on through pre-baking, and before I knew it, I had a lovely crust in my pie dish. Next came the filling. My idea for a filling sprung from a craving I was experiencing that Monday afternoon. After a bit of Internet surfing, Qraving Quiche (if one can forgive the lousy forced alliteration) was born. It was a delightful combination of spinach, artichoke, mushroom, onion, goat cheese, and egg that came together quickly and simply. All I did sauté the ingredients, mix them together directly in the pie, bake it all for the exact time listed on the recipe and voilá: a beautiful pie complete. My first pie was an overwhelming victory in my book; it was almost completely finished by the end of tasting (and the last piece served as a super midnight snack). Although some may consider my quiche a cheating spin off the traditional double crust creation, I like to think that I was easing myself into the kitchen, rather than diving headfirst into the treacherous waters of potentially fallen crusts and confidence. Week 1 (but actually 2): success.