At its core, the ingredients are simple: pie crust, eggs, milk or cream, and your favorite fillings. The key to getting your quiche just right is the custard. The smooth-baked mixture at the heart of any quiche. The basis of this recipe is from www.cookinglight.com.

We had an active weekend with our county Student Art Exhibit Reception. An attendance of over 100 people were present to see the students receive their awards. The following is a list of the recipients:

My husband, Peter, likes buying in bulk. Peter hates paying shipping fees. He never wants to run out of anything, and he loves a bargain. This is why we buy coffee in enormous bags, crackers by the case, nuts and raisins 10 pounds at a time, rice in 20-pound bags, and beans in 50-pound bags. It is sometimes a little alarming when the boxes arrive.

“All A” Honor Roll