Home-Brewed Dark and Stormys

As you might remember we aren't very good at following recipes, we read them and then we go forth adjusting as we see fit, but here is a great step by step

Thread&Butter Dark and Stormy

1 piece of fresh ginger about the size of you hand ( the more you use the spicier!)
4 lemons ( organic if you can find it since you will use the rind)
A touch of sugar
Bottle of mineral water
Good dark rum
1 lime for a garnish
Sprig of mint for garnish

Grate the ginger coarsely ( you can keep the outer skin or peel that off) and take the rind of the 4 lemons and muddle or mash it up in a bowl with a bottom of a glass or a pestle or a muddler to release the oil from the lemons and to blend the flavors. You can add a touch of sugar( we used sugar in the raw) and the sweetness can be adjusted to your liking.

Let the lemons and ginger sit for about 15 minutes.

In a cocktail shaker take a heaping spoonful of the 'ginger mush'* some ice, a three count pour of rum ( count to three as you pour the rum). Add Mineral water till it covers the ice in the shaker. Close it up and give it a good shake.

Pour the entire contents into an old fashion glass, garnish with a lime wedge and a sprig of mint.

* you can strain the ginger mush out but the longer it sits the more gingery it gets.

Upstairs Kitchen Quiche

Recipes who needs them? Both Thread and I will follow one if need be, but we are more of the types that can look in the fridge and cabinets and whip something up. I thought this was a normal, but it always seems to amaze house guests, so I guess its a skill? But quiche is my go to easy meal, its easy to pack for lunch, its full of veggies and protein and easy!

Quiche

1 frozen pie crust ( I know normally I would make it by scratch but the kitchen isn't quite ready...)
1 bag of frozen spinach or fresh if its available (bag is better than the block of spinach as there is no need to thaw and drain)
1 yellow onion
1 block of Swiss cheese
6 eggs
some milk or heavy cream
a bit of butter

Slice the onion and sauté with a bit of butter until translucent and slightly crispy.

Fill pie shell with frozen spinach, add a layer of shredded cheese, and then add onions on top of that. Beat the 6 eggs and some milk or cream until combined, then pour into the pie shell till it covers the spinach and onion, and finally I cover the top with cheese. I don't season this Quiche because I find the Swiss cheese is often salty enough on its own.

Into the oven its goes at 350 degrees until an inserted knife comes out clean.

This will keep all week covered in the fridge. I don't recommend freezing quiche like Momma Butter did one time, we ended up having pizza that night.