touché-coulé + quiche lorraine

It was too rainy to play outside so I taught Diane how to play touché-coulé (hit-sunk) a.k.Battleship and in return she taught me some new french words. The first round was played in English and the second round was played in French.

Some new vocabulary words in case you ever play Battleship in French:

touché = touch/hit

coulé = sunk

à l'eau = pronounced a-low, literally to the water, in this case, miss

We both had major difficulties with the pronunciation between 'g' and 'j'.

In English 'g' is pronounced |jē|

In French 'g' is pronounced |ʒe|

In English 'j' is pronounced |jā|

In French 'j' is pronounced |ʒi|

If you don't know IPA i'll break this down for you, 'g' sounds like 'j' and 'j' sounds like 'g'. Diane kept mixing her pronunciation up in English, which caused me to double guess my pronunciation in French. So I created a technique to clear up confusion, we used our hands while speaking. I think implementation of motor skills with verbal skills really helped us.

We used this to signify 'g' in both French and English:

and we used the ASL 'j' to signifiy 'j' in both French and English:

For dinner I made my first Quiche Lorraine, it was sooo good.

And fool proof! And fast! And delicious!

Here is the Recipe:

6 oz ham diced (bacon can be used as well)

1 small yellow onion, diced

2 large eggs

1 egg yolk

1 cup heavy cream

generous pinch of nutmeg

salt & pepper to taste

4 oz gruyère, shredded

1 partially baked tart crust

1. Heat sauce pan over medium-low heat

2. Add bacon and fry - I just diced up deli ham

3. Transfer to small bowl

4. Add onion, saute 7-8 minutes - I didn't use onions because Clemence doesn't care for them

5. Transfer onion to bacon bowl

6. Preheat oven to 400°F (205°C)

7. Blend eggs & yolk in bowl - I had regular sized eggs, so I did 3 + 1 yolk

8. Stir in heavy cream (I used 75% crème fraîche and 25% lait demi-écrémé) & nutmeg

9. Season with salt & pepper

10. Spread bacon (or ham) and cheese mixture in the bottom of the tart crust

11. Slowly pour egg mixture - I added more cheese on top, who doesn't love more cheese?

12. Baked 25-30 or until golden brown