A Day to Remember

What a weekend it was. It was such a weekend, it's taken me until now to catch up. The Big Deal was the civil union/wedding of my good friends, Morgue and StrongerLight. Congratulations to you both!
Yes, that's the handsome groom in the kilt and the lovely bride in white, and the official photographer lurking under their feet.Once it got dark, you could even see some of my handiwork in the background against the walls! Thanks to Jenni for letting me use her photo, since I was silly enough to put our camera away rather early in the piece.

I was also lucky enough to meet Giffy for the first time, and hopefully we'll be able to have them down for dinner sometime soon.

Wellington turned on the most beautiful day for the wedding couple and the almost 300 guests who turned up to attend. I betcha they felt popular.

To put that number in perspective, the Civil Union was an open invitation to everyone the bride and groom knew, and the catering was a bring-a-plate/pot-luck affair. And you know what? It really, really worked.

So what did the crew at Freshly Ground contribute to help feed such a mass? Well, full credit goes to Dessert Chef who whipped up a batch of mini-quiches, and they were so nice we made them again for dinner. But the salsa was just something I whipped up at home. Apologies to any of the guests reading this, who may have had one of Dessert Chef's delicious creations but now feels they were shortchanged by not getting a drizzle of this lovely fresh dressing. Now, you can try it yourself!

Bacon Quiche with Fresh Spicy Salsa

(Makes 1 Large or 2 Medium Quiches)

Quiche Ingredients (I'm doing this because my big sister told me to...)
400g bacon, chopped and fried
1 onion, also chopped and fried
3 large Free Range Eggs
1 Cup Grated Cheese
1 Cup Self-Raising Flour
1 Cup Milk
1/4 Cup Peas (Frozen ones are fine)
In a bowl, mix up the fried bacon, onions, cheese, peas, and flour.
Add the eggs and milk and mix well.

Pour into a greased and floured pie dish, and place into the oven at 200C for 25-30mins.
Check the quiche is cooked by putting a knife through the centre. If it comes out clean, it's all done. If not, pop it back in for a few more minutes and check again.

Meanwhile, whip up your salsa (Warning: Uncharacteristic cheat methods ahead).
In a small bowl, chop up 1 inch of cucumber, 1 tomato, 1/8 of a red capsicum, and about 1/4 Cup of Sweet Thai Chilli Sauce. Mix well and leave to sit for a while, preferably in the fridge.
Spoon the salsa over the hot quiche, for a cool, spicy, crunchy contrast to the hot savoury eggy thing on the plate. It's like a salad in disguise.