We recently had a nice dinner with some long-time friends who we hadn’t seen in ages.  What better way to experiment with our food?  We hadn’t thought of the possibility that they might never come back, but as luck would have it dinner was pretty good, if a little odd.  Artichoke quiche, brussels sprouts, salad and roasted potatoes that just happened to be the only Canadian ones in the grocery store that day.Their name escapes me but they’re thin, red-purple skinned and very, very tender.

The artichoke quiche was a new idea and as much as we love artichokes and as much as we love quiche, never again the twain shall meet.  Combined, they didn’t ‘pop’ the way we’d hoped.  We decided that the artichokes go better in phyllo pastry.  The quiche looked damn fine in this picture though.

Notice the ghostly hand reaching for the empty wine glass.  Not my glass.  Not my hand either.

Here are a couple of shots of the doomed Blue Hubbard squash that I wrote about recently, and the red onions that took an hour to carmelize with the dry mustard.  Sure started off looking good, but then again, don’t we all?