I have the utmost respect and admiration for people living with food intolerance so my post is not directed at them. Those who have trouble with food should be recognised for the effort they put into eating well. I know two people who suffer great pain if they eat gluten and I’d do anything I could to ensure they left my home with full bellies feeling terrific.
The folks I want to talk about are the ones who come across as preachy and holier than thou when discussing food. You know the ones I’m talking about, they’re the thin ones who’d never agree to eat with Julia Child whereas I’d fight for the chance.
I’ve always been a believer that everything in moderation gives our body all the nutrients it needs. It just doesn’t make sense to me to eliminate anything I want to eat because someone else has a problem with it.
“You’re a heart attack waiting to happen, Maureen,” was in an email I received last week. She put a smiley face in the email but I saw right through it. It came from another food blogger I don’t know very well. She wrote to tell me that she’d rewritten my recipe for leftovers in phyllo dough and suggested that maybe I should post it under my “very unhealthy” recipe so that my readers would have a better choice.
Uhhh… no
As some of you know, I try hard to produce a good blog, photograph decent pictures and promote my fellow food bloggers. I don’t tell anyone that they should eat this or shouldn’t eat that – it’s none of my business. I share the food that I create at home or eat when I’m out. It’s as simple as that.
When I read the mail that implied (“food bloggers like you”) that I was responsible for the obesity epidemic facing the entire world, I got a bit narky. It happens. Usually I’m in a good mood, it’s how I’ve been my entire life. I choose to be in a good mood.
On the other hand (and there is always another hand) when someone who doesn’t know me very well implies (or comes right out and says) that I’m doing the wrong thing, then my dander gets up.
Let me be clear. My orgasmic recipes shouldn’t be eaten at every meal. I use a lot of eggs, butter, cream, chocolate and other things that if eaten to excess can cause weight gain which can cause health issues. Seriously, did I need to say that?
Anyone who eats food knows this already.
Do you ever get email from anyone that makes you feel like you’ve been stabbed with a muddy pointed stick? Do you simply ignore it? I probably should have. Instead I asked her if she bullied everyone who posted a recipe with butter in it.
And without further ado, here’s a quiche I made with my friend Angie when she came over to visit the other day laden down with lemons from her new-found cousin-in-law. She came to make lemon butter but we needed lunch first. I was determined to make something from what I had in the house and this quiche was terrific. Warning: butter, cream and eggs ahead.
The pie crust I use takes about 2 minutes to make and there’s no chilling before rolling out. It never sticks and is always flakey. Add sugar for a sweet pie and no sugar for a savory one.
I bought a jar of Caroline’s Caramelised Onions at the Noosa Food and Wine Festival. Caroline is wife to Bill of Bill’s Beetroot Marmalade fame. They own the Tasmanian Gourmet Kitchen.
This quiche would be fine if you had leftover vegetables too like butternut. I didn’t add any cheese to this quiche and it didn’t need any but you could add some goats cheese or other cheese because caramelized onions go well with cheese.
- 1 recipe of pie crust (Seriously easy pie crust - flakey and no chilling.)
- 1 sweet potato peeled and chopped into chunks and precooked in boiling water or roasted
- ½ cup caramelized onions (I used prepared from a jar) but you can make your own by following this recipe for caramelized onions)
- 3 eggs
- 225 ml cream
- pinch nutmeg
- salt & pepper to taste
- Follow Kenji's recipe (link above) for easy peasy pastry or use your own or store-bought crust.
- Preheat oven to 180C/350F
- Prepare sweet potato (or use leftovers if you have them)
- Place sweet potato in the bottom of the crust and sprinkle over the caramelized onions
- Whisk egg and cream, add nutmeg, salt and pepper and pour over onions and potato.
- Bake for 40 minutes or until filling rises and is set.
I hate it when people try to say things like that to me, or make comments when I use one less-than-perfect ingredient in my recipes…what happened to everything in moderation?! Well, I LOVE this quiche. The sweet potatoes inside rock my world!
I put it in the oven and thought, “I forgot the cheese!” Then I was glad it didn’t have any. Serendipity. 🙂
You know, Maureen, while I never ever condone any form of violence, on reading this, I would like to use ‘that other hand’ you speak of to give certain people a big schlapp! How dare they write to you in that manner, even if it’s with a smiley face! I’m glad you sent that reply, my friend.
And, in answer to your question about emails, yes, I recently received an email that really upset me, even though it was quite possibly written with good intentions. There were a couple of REALLY cutting remarks in it. After much deliberation, I chose to ignore it completely… I feel there are some things that can not and should not be said in an email.
Love your recipe by the way!
I probably should have ignored it. I’ve been crappy all day because of it so I decided to let her know how I felt. Then I got an email today from a brand that said, “we’d like you to use ‘proper SEO links'” as if I didn’t.
Food police and SEO spammers should bother someone else! Today has been the day for nastiness, it would seem. Sending lots of positive vibes your way xoxo
If someone annoys me (with a rude email…similar to yours) I try to not respond, however I know that it will get to me. “Just choose to ignore it” is a lot easier to say than do!
Food police need to get a life!
Keep up the great work and doing what you do Maureen! You are unique and that’s what I love about visiting your site. Butter, cream, eggs and all!
PS Love the Quiche!
I love you to bits 🙂
Whatever happened to that old adage, if you don’t have anything nice to say, don’t say anything at all? There’s no place for rudeness or judgment when it comes to food, it doesn’t matter who you are! Don’t think ill of all us skinny folk as a result though (I just happily polished off a rhubarb, apple and frangipane tart with beautifully buttery homemade pastry and didn’t think twice about its nutritional value) – some of us can’t help it no matter what we eat!
I know that everyone’s metabolism is different. My dad could eat as much as a horse and he was skinny til the day he died. Why couldn’t I have gotten THOSE genes??
However you would never try to control what someone else ate because they might get fat (ter) – I can tell that about you already 🙂
Yummy! I love this quiche. The caramelised onion looks so delish…I would love to make this quiche. I agree that cheese would be a good addition, but I would avoid and stick to your recipe. Well done!
I might try some goats cheese next time, just to see 🙂 Thanks for the comment!
Maureen:
What a gorgeous quiche!!! I am a big fan of both sweet potatoes and caramelized onions. This must be an interesting quiche to eat because of the contrast between sweet (potatoes and onions) and savory (other ingredients). It also makes a great week meal since it is quite easy and quick-to-make. Love it!
As one of those folks with multiple food intolerances, I can no longer eat wheat, so the crust is out. I also have trouble if I consume too much dairy, so I would probably sub the cream with coconut milk and not having access to that lovely jar of oniony goodness, I’d have to caramelize my own, but I have no problem with that. I think it looks delicious, and if I modify it to suit my dietary needs, I’d NEVER tell you to publish my version of the recipe to give others a “better choice.” Of all the nerve.
As for the food police, I’m constantly chided for using lard (which I render myself from the pastured hog we purchase every year), tallow (also rendered from our side of grass-fed beef) and coconut oil – a lot of folks haven’t let go of the idea that saturated fat is going to make your arteries explode. I once made a sausage-stuffed pork loin roast that I then wrapped in bacon and one woman just jumped down my throat about how all that pork was just so unhealthy!! Um, don’t know how a 4-ounce portion of that is any less healthy than a 4 ounce serving of any meat, but okay. I get a lot of hateful comments and email from vegans, too – I’ve gotten to the point where I just roll my eyes and hit the delete button. It certainly makes life easier.
That’s what I like about you Jan, you eat what you can, adapt where you can and get on with enjoying life. I don’t understand why people feel the need to tell us how we’re wrong. That’s the reason my ex is just that. 🙂
You preacher; me choir. Better not post a recipe for holiday turkey, otherwise people will think you’re cheer-leading for us eating that everyday for breakfast! There really are people in the world that don’t know how to tie their shoes – or at least you’d think that from some of the things that come out of their mouths. Anyway, nice quiche! Please keep the butter coming – I certainly know when to say when.
LOL about not knowing how to tie their shoes. Yes sir, I will keep the butter coming. Maybe I should write to her and tell her I had a poached egg on plain toast for breakfast. Then I made pina colada ice cream and if that wasn’t enough I made some vanilla bean ice cream too. 🙂
I couldn’t agree with you more. And let’s not forget that Julia Child lived -and enjoyed her food (red meat, butter and all) and wine- into her 90’s.
And the sweet potato and caramelized onion tart looks great!
I’m with you Maureen, I’m a strong believer in everything in moderation. You should never starve yourself of certain food or ingredients. It’ nobody’s business what you post on your blog. On a lighter note, this quiche looks outstanding! Love sweet potatoes and I love caramelized onions! 🙂
I was really pleased at how the sweet potatoes paired with the caramelized onions. I just loved it.
I try to ignore “nasties”, easier said than done.
My philosophy is if I like something I am going to eat it and I want the best, high calories and all. It is the quality of life not the quantity.
The person who sent you that e-mail was probably just jealous because you have such a great blog with beautiful photos and faithful followers who love your style and recipes.
Love your quiche, adding to my “to make” list.
Maybe, but I still think in her own odd way that she thought she really had something positive to contribute. Weird but I don’t think it was malice.
Oh god, I cannot believe she wrote that – as if a smiley face would make it better!
I agree with you, those ‘holier than thou’ people are incredibly annoying!
I want this quiche and all your recipes with it because they rock 😀
Cheers
CCU
Oh Uru, I suspect you and I would go hand in hand to food hell according to the woman who wrote to me. I would enjoy your company 🙂
Grrrrr….I’m sorry that you received that unsolicited advice. I try not to let things like that bother me, but I know it would have annoyed me big time. On a cheerier note, your quiche looks terrific! I must try your crust recipe 🙂
I know. I could say “don’t let it bother you,” to someone else knowing all the while it would upset me if someone said it to me. 🙂 Thanks for making me feel better.
F*ck the food police, they can be miserable and skinny and holier than thou in their little corner where there is no food fun and joy from eating (perhaps they are one of those ‘eat to live people’, who I simply cannot understand, and just need to be pitied for being rubbish). Yes it goes without saying everything in moderation. Your blog is amazing, your food looks delicious, keep up the amazing work!
Hayley, I’m screaming with laughter at your comment. Thank you so much for coming by and making my day. Please keep in touch. I think we need to be friends. 🙂
First of all, I love your recipe and photo today, TRUE!
My friends calls me The Eternal Optimist too!
For me, frowns are just smiles upside down on the day!
Think of it this way, you caused someone to react, be passionate, even if it was in a nasty way!
Just be true to yourself as your very hard work shines through to see!
You “inspire” me to continue doing what I am doing and in being happy to be me!
Cheers! Joanne
Thanks, Joanne, that’s really nice of you to say. I’m so glad we “met”. 🙂
Oh Maureen I hear you! I can’t stand preachy people either or people who feel they have a right to tell others what to do. I especially dislike it when people brag about skipping meals when your tucking into one yourself. I think some people just enjoy making others miserable.
Cook what makes you happy and if they don’t like it they don’t have to read your wonderful blog. 🙂 It’s their loss and our gain!
Keep up the delicious recipes Maureen. We love you for it!
Thanks, Jennifer! I know that together we’d get the food police really riled up. I don’t mind. While I don’t think I’m responsible for the obesity epidemic, I do believe that homemade food will go a long way toward correcting it.
Ooh, caramelized onions…yum!
these were delicious and I didn’t have to make them myself!
As soon as I saw the image I didn’t think, ‘Here’s a heart attack waiting to happen’, I thought, ‘That looks pretty’. That person has no right to be emailing you her opinion and even less right to be re-doing your recipes. I’d eat at your table any night of the week, Maureen. I’m sorry you’ve been attacked in such a juvenile way – your blog is about food that’s better than sex – that doesn’t conjure up images of lots of celery and rice crackers to me! xx
You know, Charlie, that’s exactly what I thought. It’s not like I scream “healthy food alert!” anywhere on my blog. Everything is a bit over the top and that is the niche I chose. For those who don’t like it, there are celery and crackers sites. I won’t miss someone who preaches to me.
No one has to make/eat anything they don’t want to nor dictate what others should do.
The custard mixture looks wonderfully rich and creamy but then I recently made a couple of extremely decadent quiche’s using creme fraiche (started with 36% butterfat whipping cream) and cheddar cheese so I indulge every once in a while as well. 🙂
Everyone has things they like and denying ourselves at least some of our favorites means we’re always going to feel bad. Eat a little on occasion and you will never feel deprived.
The FP came after you?????? !!!!!!! ???????? YOU???? What the hay!
You have some of the most delicious and healthiest recipes around!!! You certainly have more healthy recipes than I do!
I can understand when FP comne after me, cause I rail against them all the time. But not you.
The nerve of some people!
“Preach not to others what they should eat, but eat as becomes you, and be silent.” Epictetus 55-135
The quiche looks fantastic!
The quiche was fantastic and I ate the butter in the crust and the eggs and cream and then patted my full belly and all was good with the world. 🙂
I’m glad you posted this and hopefully feel better about getting it out! Seriously? When I first became a dietitian, my friends would always try and “explain” what they were eating to me, but they finally stopped when they realized I’m wasn’t the food police , and that the only time I would offer nutrition advice to them was if they asked me, otherwise, it’s really not my place. This recipe looks fabulous, cream and all 🙂
Most every professional I’ve talked with tells me that very little has to be off the list but to use my brain when deciding what to eat today. I know you’d never say, “Maureen, there’s a heart attack in that pie.” 🙂
What a rude email! So sorry you had to be on the end of that. Some people seem to forget the wise words: “if you have nothing nice to say…”
Your quiche looks incredible, I love sweet potatoes and caramelized onions!
Laura, they weren’t raised by my mother, obviously. Or yours! 🙂 Thanks.
Oh my. I think you handled that very well. The quiche looks fab and anything that takes 2 minutes to make is a winner.
Thank you and let me say to anyone reading these comments – follow Nancy’s blog and learn what it’s like to be posted to China to live for a while. Incredible reading!
Hi Maureen, I can’t believe someone had the audacity to email and tell you your recipes are a problem. You’re so correct in everything in moderation. Except strawberries and cream at this time of year for us!
Love this quiche too, lovely summer lunch.
Oh David, you are teasing me with strawberry season. We live in Queensland so it won’t be too much longer til berries start turning red around here. I can’t wait!
Grrrr I hate people like that! Not only was she rude but she also wanted you to add her recipe (and probably link to her) in you post! That is really too much!
This is a beautifully presented and photographed recipe Mureen and I am sure a very tast one. Please don’t let people like that get to you
Nope, won’t let her get to me. I have too many people I love who make the most incredible food – and those are the people I focus on. Like you and the wonderful food you taunt me with every week. (Did I say taunt? LOL)
Well, I am thinking about the 2 quarts of cream in my fridge, the 3 dozen eggs, the 4 pounds of butter and I wouldn’t trade them for anything. Go big and delicious or go home. WE eat this in moderation, not a daily diet. If I am going through the trouble of making something delicious then it will be with the best ingredients out there. Keep up the good work, I so enjoy your post and have learned so much from them. I will never be too old to learn a new recipe or way of eating. Let us teach our loved ones what good food taste like and how to prepare all types of it.
Maryann, I suspect we should be best friends! 🙂
Ugh. I hate those sorts of stories. They’re the ones that make me hesitant to say I’m vegan because I don’t want to come across as a similar holier-than-thou, fussy eater! Even with my vegan eating preferences, I think it’s more important to eat dairy (say) sometimes than inconvenience everyone if I’m out socially. I also recognise that I’m making a choice to eat this way because it suits me, and it won’t necessarily suit others, and everyone should make their own choices. I also get irritated when people pretend to be ‘intolerant’ when they just want a label to hide behind.
Anyway, my rant aside, I’m glad you ignored the email in question and I think we all need a bit of orgasmic food – full flavour and all! – sometimes.
I know your food choices and I think it’s wonderful that you know what you want and take steps to make that happen. When we were in Adelaide last year one of the bloggers asked Simon Bryant what he does when someone serves him meat. He said, “I eat it. If someone I care about went through all that trouble to cook something for me, I’ll eat it.” The vegans/vegetarians went off on him. He said, “Look, you asked me what I do. I didn’t say this is what YOU must do.” I’ve loved him ever since. 🙂
Lovely quiche Maureen. I love the flavours.
Sorry to hear about your email incident. It’s rude … and very odd. Why do they read your blog if they don’t like it? Perhaps they are jealous of your success.
honestly, I think this woman really believed she was doing my readers a service by saving their lives. Weird but I believe that.
Love the responses here! No one is responsible for anyone else’s health. Okay, babies need help (they’re lazy), but blog-reading adults? Not so much. If I ate everything I read about/write about on the internet? I’d be dead. (Massive explosion.) I don’t tell people how to eat, and when people try to school me? I say, “that’s interesting.” That’s my standard response when people say things they might want me respond to, but I don’t feel the need to. “That’s interesting.” It is very effective. Some examples:
Those pants don’t flatter you.
Response: That’s interesting.
You shouldn’t eat salt.
Response: That’s interesting.
I hate you.
Response: That’s interesting.
I’m going to quit my job to become a reality tv star.
Response: That’s interesting.
See how that works? There’s no response for “that’s interesting.” It shuts things down. You’re not agreeing. You’re not disagreeing. AND you can vary the tone and delivery style. It’s particularly useful at highfalutin events when people say things that border on offensive/politically incorrect. Because one should never punch anyone whilst wearing a fancy dress. No, one should say, “that’s interesting,” toss her hair like mother freakin’ Gwyneth Paltrow, and then sashay out of the room. Word.
I never blame others for my choices. I will happily ask for advice, and listen to whatever others have to say. I do not leave comments on blogs that are not nice – even if I tried a recipe and it was the most disgusting thing I’ve ever eaten. Because I MADE IT. I CHOSE TO DO IT. And because I have manners.
Let’s give humanity some credit for common sense, and assume they can manage their own lives without the assistance of strangers from the interweb.
I’m going to make a Paula Deen masterpiece immediately.
Don’t try to stop me.
I love this comment and you are so right. I’m adopting “that’s interesting” from this point forward! Thanks heaps.
Everything in moderation and nothing left out, yeah I hear you! Ah forget her! People here tell me that I am too thin and I guess they say that because they feel unhealthy about their own size. People here say too that flax seed tastes horrible and they say too that croissant taste plain boring. So whatever… I know how you feel, I d feel pissed too!
My mum is health conscious and she would make quiche too the same way as your quiche. so you see, the lady who wrote you this mail has a problem with herself.
Oh, labels like skinny, chubby, fat, rubenesque all drive me nuts. As if who we are is determined by body shape.
At first I thought you were talking about me! I have been accused of being of the food police, a food snob and an elitist when I complain about food bloggers posting recipes – or should I say “recipes” – using all prepackaged and junk food. But I have also been attacked for this belief because my blog is filled with desserts. But as you say, who says to eat this way every single day? What I love about what we both make is that it is from scratch AND that it usually has a story to tell. Food is to be enjoyed. But yes, one must eat everything in balance and moderation. And joy.
I love this recipe… and am going crazy over that combo of sweet potatoes and caramelized onions. I don’t know about your unhappy reader but I would be thrilled to eat a slice of this quiche… with you! I’ll bring the wine and dessert!
I’m in on that one. This quiche was very tasty and I would share some with you any day!
That is horrible Maureen (the email, certainly not your quiche). This person definitely has issues with their own lot in life, to feel the need to put you down. Ignore them.
Rachel, I think you’re absolutely right. She’s the one with the issues.
I just don’t understand some people! If they have NOTHING nice to say… then shut it. I have had an anonymous commenter recently requesting nutritional information for one serving for my recipes. I am not a dietician so if they are questioning eating the recipe… don’t. Nothing on my blog gives the implication that this is a diet and health blog site.
You share some beautiful recipes and I think that anyone with some brain power would realize that rich and decadent food should be eaten on occasion. If they cannot eat it for health reasons… then come and drool over the pictures and move on. Sorry you had to deal with such a rude person.
I think your quiche is lovely and I love the idea of chunks of sweet potato in quiche. What a fantastic idea. 🙂
Thank you. I too am amazed by how much readers expect us to do. I once had a woman ask me to rewrite a recipe for 12 servings and to replace 3 ingredients with “something else because I don’t like those.” I asked that maybe she’d like to experiment in the kitchen a bit. 🙂
I love your quiche. I love your blog. I love you. =)
I’m sorry someone hid behind a fake smiley face and made you grumpy. I’d’ve been grumpy too.
I’m over it. My sister arrives in the morning and it’s going to be family celebrating for 2 weeks. 🙂
I recently had a similar experience with my camper remodel. Someone pinned a “after” picture of it and wrote something like “this camper is screaming redecorate me please.” I’d say people who have to write snotty emails and pin negativity are very unhappy people in their own lives. Maybe they ought ought to get a life! Enough said, now onto the quiche. YUM!
No matter how thick skinned we are, every time we make a post we risk someone telling us we’ve done it wrong. I don’t think I’ll ever not be affected by it. I couldn’t imagine writing a snarky comment to anyone on their blog. If it’s something I disagree with I might put my point of view but then only in the rarest of occasions.
What a rude email, can’t believe some people!! This recipe looks amazing, those onions are drool-worthy!
they were SO good. very different to Stonewall Kitchen’s onion and roasted garlic jam but wonderful.
Yes, most of your recipes are festive … a little sinful. Quite a few of them are sooooooo despicably buttery ‘n eggy ‘n cheesy ! And that’s what I like about you ! That’s why I love you 🙂
Stay exactly the way you are no matter what they say 🙂
When I started this comment I thought uh-oh. 🙂 I love you too.
I get people saying that my blog shouldn’t have recipes using any grains, burst or refined sugars as that’s just swapping the evils of gluten for other despicable things. If they read me, they would know I couldn’t care less! These are our blogs, we make what makes us happy- AND IT’S NONE OF ANYONE ELSES BUSINESS! Keep up the good work Maureen!
Smooch. I feel exactly the same way you do. I know there are heaps of things you cannot eat and I feel really bad for you and anyone else with food issues. However, you would never tell me not to cook something I can eat just because you can’t.
Pah, it happens – I think any blogger can relate to having had at least one comment or email here or there which really rubbed them up the wrong way. Often it’s simply a misunderstanding – a joke gone awry. It’s hard to tell in this style of communication. Sometimes I get comments which just make me throw my hands up in the air and scream out “why do you bother coming here if this is what you want to say?!”.
Well – don’t take it to heart Maureen – we enjoy your recipes and posts a great deal! 🙂
I wrote it mostly so maybe she’d see that she was being silly. We all have choices in life and she makes hers and I support her 100% 🙂
I totally agree with you.. who said that food you are posting about should be eaten each and every day? We should always chose what suits us best.. and treat ourselves at leat once a week.. well this is what I believe in.. and happily practice in my kitchen..
This is your blog and your orgasmic yamminess.. keep up this way Maureen, do not allow nasty spoil your mood..
By the way all food lovers know that butter adds real flavor to cooked and baked goods.. eggs act as excellent leavening agent.. and they are also packed with nutrients and are so tasty too 🙂 cream… I love cream!
This quiche looks great… I love sweet potato… carmalized onion.. hmm..
Greetings – Agnes 🙂
Oh Agnes, I love you! Aren’t you sweet. You’ve made my day.
Oh my goodness who is that person? They don’t know you so how can they think that that is wanted advice? I’m mad on your behalf! I have rellos that make those sorts of inappropriate comments all the time and it never fails to get me mad!
I’m glad you understand. You’re not one to get upset over nothing so it’s nice to have your support. 🙂
You know people annoy me sometimes….. Just ignore them, and continue making buttery happiness my friend! Love that you added sweet potato, your quiche sounds so hearty and delicious! Yum, Hugs, Terra
Thank you – from the bottom of my butter laden heart 🙂
I am so glad that ‘being busy’ made me late to come to the blog and I had the chance to read each and every comment and digest it! Because I daresay I may have come across on various blogs as ‘food police’ at times. I believe Charles is SO correct: often the person replying to a post means totally well: tries to be funny even, but when one is not known in ‘real life’ the comment can be taken totally incorrectly. I have slowly increased my foodie blogroll over the past three years, beginning with darling Lorraine and NQN . . . Now, in my case six years of medicine, 25 years of studying nutrition [am still at three US unis at the moment ] etc have left a situation where I do find that my deep foodie tendencies dating from teenage years are at war with what is considered healthwise correct. Honestly and truly it has taken me a long time to reconcile the two: the last thing I want to do is to upset, hurt or come across as a ‘know-it-all’!! I am a very busy person and would never subscribe to a blogger I did not like or admire. To each their own: as I laughed in an email to Lorraine a while ago: these days I would rather not make a remark or just pick on something I really enjoy in a post and just ‘Eha, shut up!’ – after a while virtual friends becoming real ones and know why and we both have a quick smile . . . Like Charles, may I please suggest that we do not all mean ill and, at least in my case. we try to learn from our experiences . . .
I’ve said it several times, Eha, I don’t think this woman meant anything other than being helpful. She believes I’m wrong and wanted to show me the error of my ways. The problem is, we disagree. I see nothing wrong with everything in moderation. I’m not angry with her (anymore) because she really thought I had written something in my post that was offensive (to her).
So, Maureen dearHeart, if I commit errors, and I daresay I shall : please forgive me ahead of time . . . . and just trust I would not read your blog [for instance] if I felt I had nought to learn . . . with late afternoon hugs and a smile . . .
That’s not going to happen. We’re a lot alike. 🙂
What a cow! Seriously, however “skinny” she is, she’s simply a cow!
ahhhhhh, that feels better 😉
Bring on the butter Maureen, life’s too short to skimp on the good stuff xx
I’ll never be skinny. 🙂 ; my butter gene was switched on.
Yumm!! I think I will try to make this recipe because its sounds good & easy to cook. Also, I never taste sweet potatoes like this.
I loved it. Thanks so much for visiting!
Maureen you have gotten some great responses to your ‘food critic’ here. Loving the response from movita beaucoup. I think I’ll have to use ‘that’s interesting’ from now on in my own life. Your pie incorporates some of my most favourite ingredients especially caramelized onions so I am sure it’s not interesting but a winner!
Thanks, Wizzy, I felt the same way about Movita’s comment. 🙂
I’m sorry this person made you feel awful. But remember Maureen, you have many followers who LOVE what you do and what you share and that’s what your focus is. 🙂 We can’t make every single person happy. In this case you make everyone else except for her happy, and her request/claim is just unreasonable. If she doesn’t like it just close the window and move on. It’s terrible to make you feel even responsible or bad for what you wrote which the rest of us enjoy! Don’t waste energy on those people, and focus on us! We’re so happy to read your posts. 😉 Love the sweet potatoes in your quiche!
You are SO sweet and kind to me. 🙂
OMG!!! This looks so delicious, and I would absolutey add the goats cheese and go on a full fat/taste fest!! YUM!
How horrible of some people, I have never had an email like that! …oh but maybe I am next in line, my treats are not going to get the heart smart tick of approval.
Something I have notice with those who have fake ailments so they can be excused from eating food that they say are “bad” They are the ones who have all the “negative food issues” It would be good if they kept their mouth shut in the speaking department and just used it for eating.
Mostly though I just feel sorry for them that they have such a poor self esteem that they battle with food.
You ARE next in line, Julie. Since I wrote that post I’ve received no fewer than 10 private emails telling me what others have said to them. Nasty. One woman got a comment (anonymous) that said, “I know who you are and you are such a total fake…” and went on and on about her. She didn’t delete it because she understood that comments should be left there. I said, “From a coward?? Only cowards leave anonymous comments like that.”
Nice one Maureen. Bring on the butter & cream, I say!
Seriously, if people are looking for healthy, low fat food surely there are blogs for that. No one has the right to tell you what to put on your blog. Last time I looked, our blogs were our own space.
I agree, Amanda. It’s not like there are only 2-3 blogs in the entire world. More like hundreds of thousands. They could find heaps of blogs that eat the same way they do. I call ’em crusaders. 🙂
Oh Maureen, I am so sorry to hear about the comment…my opinion is like yours…everything should be in moderation…everyone is different therefore our “likes” and “dislikes” will be different and should be respected…that is the beauty of blogging….otherwise will be very boring. Not only that, nobody is forcing anything, we just share what we like and learn from our bloggers friends and accommodate the recipes according to what we like…
Now the quiche looks beautiful, like the caramelized onion paired with the sweet potato…and yes, thanks for the pie crust recipe, I am always afraid to make pie crust.
You won’t be afraid to make crust with this recipe. It rolls out like a dream and no chilling. Thanks for the lovely comment. 🙂
People can be so annoying and judgmental! I love your site because the recipes you share are prepared with thought and care…I don’t think that blogs like this are the root of the obesity problem…in fact, quite the opposite! We all need to be more thoughtful about our food, and you most certainly are! You inspire me to cook real and delicious food. Don’t let anyone tell you differently! This quiche is one of many delicious recipes. I wish I had a slice now!
Thinking about you !
Well you can see Maureen, that all the normal people love you. Don’t even think about it….do you hear?. Hell, she must have taken a wrong turn at the healthy lifestyle blog turnoff and stumbled into our patch. We here love food, we know what to eat and cook without her help and we are all perfectly happy doing it whatever way we like. I was just writing a post about cake and saying how I felt guilty these days for saying that cause everyones got an opinion on sugar and carbs and dairy and butter and……….etc . I don’t blame you for having a spit, in fact as you can see it is cathartic for us all
Love your quiche and I also love the products from the Tasmanian Gourmet Kitchen. A great ( sugar filled) caramelized onion jam is so useful in the fridge x
yes it’s sugar filled caramelised onion but I love it! I did notice I wasn’t the only one with an opinion about this. I just wish there wasn’t so much holier than thou in the criticism. 🙂
REALLY? People have really been that RUDE?!!??! I would take comments like that very personal. I had a doctor once tell me I was fat and I asked him “Are you physically able to climb a 14,000 foot mountain?” He said “no” and I immediately looked at him and said “Well, I AM!” – got up, walked out, and found another doctor. UGH! I haven’t had another blogger insult me, but I know it would be very hard to ignore it. Maureen – Your blog is GREAT and your food is FANTASTIC! Hell – anyone who has a decent palette cooks with butter. 🙂 Butter or bacon drippings – you choose. So with that said – I would probably add a little feta to this delicious quiche mainly because I love the complementary flavors of sweet potatoes and feta and the caramelized onions are a nice lagniappe. Delicious quiche Maureen! Wishing you a wonderful week!
Maureen, I’ve heard about “Food Police” comments from other blogging friends, too, but I’ve yet to have a run-in with them. (And hopefully never will.) Sorry you did! It astounds me that anyone would feel “righteous” about making such statements. Blog reading is like TV watching — if you don’t like the show, change the channel — and ironically they suggested “choice” in their comment. Sigh… and please pass the quiche. 😉
LOL yes. I was miffed at the time but I don’t stay miffed. I think she truly thought she’d done the right thing. She was just silly because it’s not her job to save the world.
Everything in moderation is the key! My father said that all the time and lived a very healthy, happy life until he was 84. Your quiche sound divine, and I am not a typical quiche lover.
What a shitty thing for someone to do, to anyone.
I love your blog – your recipes AND your writing. No one is holding a gun to my head and making me cook with butter et al, but I can tell you I wish they would when I see how delicious and tempting your recipes truly are.
It’s real food, presented in a real way, by a very real person.
I’ll be completely honest – right now I’m trying to work out if I have any sweet potatoes or butternut available, because this is one of those recipes that just has to be made. My problem will come if anyone in this house discovers I’ve cooked it, and want me to share… that’s the only unhealthy part, and it’s all me 😉