Happy New Year! I come into it with new knowledge, that it is very easy to make zabaglione. Lifetime learning, that’s what I’m all about.
Also I made a quiche that one friend called “the best quiche he had ever had.” I think its special quality must have been that it was still warm from the oven and unctuously soft — there was nothing particularly remarkable about it. Here’s what it had: Plain butter crust with a little cornmeal thrown in, cream & almond milk for the liquid, sauteed mustard greens & spinach with onion and scallion, feta and cheddar.
The Haruspex 