Saturday Morning

I guess I got distracted from the blog... I'm somehow not surprised. I have, however been doing more baking than ever. Oooh and I am teaching myself how to knit, I just finished my first scarf!!

I know it isn't perfect, I can see all my flaws but Kadence said "I love it since you made it for me Mommy!" She walked out of the house in it and almost burned my eyes, I had no idea that yarn was nearly DayGlo in the sunlight!!

*Please excuse the face my model is making it is her "depressed 'cause my best friend moved away face"

So today, Kadence was up at 6:30 asking if she could fix sandwiches, we told her no but that she could be my kitchen help for this morning's quiche. She and I made Venison Cheddar Quiche for brunch. I'm 33 weeks pregnant and the only things I've been able to eat without getting sick for the last few months have been fruit, eggs and venison. So I'm awfully lucky the hubby hunts as much as he does and that we have good laying hens. We made the quiche with maple venison sausage I fixed with my Christmas sausage-making goodies.

Venison Cheddar Quiche

• 1 1/2 c. flour
• 1/2 c. or 6 tbsp. shortening or lard
• 1/2 c. cold water
• 1 tbsp. vinegar for flakiness

Cut together all ingredients, dough is flaky. Roll to fit 9" pie pan. Makes 2 9" pie crusts. Fill bottom of crust with ceramic pie weights and bake at 450°F for 7-8 minutes.
Reduce oven temperature to 325°F

• 1 1/2 c. venison breakfast sausage
• 1 1/2 c. cheddar cheese
• 1 small onion chopped
• 14 eggs
• 1 1/2 c. milk

Brown your sausage. Layer sausage, cheese and onions in pie crusts. Whisk together eggs and milk, then split evenly between pie crusts. Bake at 325°F for 35-40 minutes or until eggs are set and top is slightly browned.

***recipe makes two pies

Melody is also eager to help make a pie since she didn't help this morning, the two of us may make a Chocolate Chip Pie here in a little while. I'm gonna' knit a few rows while I have a quiet house.