Home Food

I am not one who believes food is medicine, or art for that matter. I do not think it will cure me. I do not think it’s value should be elevated above those who sit with me at the table. I do think think food will nourish me and nurture me and support me through that which may I may suffer. It will serve as my excuse to meet with those whose company I enjoy. I feel like that is enough to ask of an eggplant or a lettuce leaf or parsnip plucked from the ground.


It’s a tricky little world to write about that which feeds us. I’ve often wondered why it matters and tried to mull through the conversations about food I’ve been having lately. Some feel we should push the envelope. Others that we should do everything we can to make food simple, and offer it free of intimidation. I agree with that too.

I was recently asked about how I became a foodie. Admittedly, I bristle at the notion. Personally, I am firmly placed in the unfoodie camp. Most of what I make at home is quite simple. I call it home food. Sometimes if I’m feeling poetic, and maybe even a bit sexist, I call it the food of women. I know men cook. I know men cook at home, but I am a woman and I’ve been thinking lately about the food we’ve made at home for centuries. For me, I try to make things that require as little effort on my part as humanly possible, and can be handled by my young children. While I admire modern gastronomy and its variations on foam and smoke, and food towers teetering in the middle of my plate, it’s not what we eat at home; and I’m deeply interested in what we feed our families. I fear home food is being entirely replaced by restaurant meals, microwave dinners and fast food. It’s not that those things aren’t relevant, but everything has a place. Home food represents a connection that doesn’t come in a takeout container. It’s is a craft worth preserving if not for the sake of our families then for the sake of ourselves.

Sweet Corn and Goat Cheese Quiche


  • 1 Pie Crust
  • 4 Large eggs
  • 1 cup whole milk
  • 1/2 cup half and half
  • 1/4 Cup onion (minced)
  • 1/2 Cup sweet corn (cut from the cob, but frozen will do)
  • 4 Ounces goat cheese, chevre (crumbled)
  • 1 or 2 Pinches white pepper
  • 1/4 Tsp salt
  • chives (enough to add some color)


Set oven to 375.
Press pie crust into the pan and make the edges fancy or don't. Quiche tastes good with or without fancy edges. If you are using a homemade crust, crumple up a piece of parchment then smooth it out again. Lay it on top of the crust and pour some dried beans onto the parchment. Bake the crust for about 15 minutes.
Once the crust is finished, let it cool a bit and remove the beans and parchment.
In a medium bowl, mix together eggs, milk, half and half, pepper and salt. Sprinkle onions, crumble the cheese and snip the chives onto the pie crust. Pour in the liquid. Bake for 40 minutes. The center will be set, but a still have a bit of a wiggle. The top should be golden. Let cool for about 10 minutes before serving.





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