Green rhubarb pies. It’s one of the fond food memories I have from living in Pittsburgh as a kid. My friend’s mom would pay a visit to her garden and later resurface with a sweet-tart pie that made me pucker with every bite. Since rhubarb was a foreign ingredient in my family’s kitchen, her green pies were all I knew. It wasn’t until I was in my late twenties before I discovered that rhubarb is most commonly red. About five years ago, I introduced that red rhubarb into my kitchen.
Where do the holidays take you? Christmas is all about family for us, but since my son was born, we no longer rush to multiple houses on Christmas Day; we compromised to make the day less chaotic. Christmas Eve is now spent with my in-laws: first, dinner at Carrabbas and then back to our house for presents and cookies. Christmas Day is always dinner at either my Mom’s or sister’s house. This year, it’s my turn to host my family for a Christmas brunch. Me…make breakfast food? I’m sure you’re shocked. At this point, I should be seriously thinking about renaming my blog Breakfast 24/7. At any rate, our holiday table will be a veritable buffet of my favorite brunchy foods–the catch is, they need to be practically effortless. This brings me to quiche–or as my son, Everett, used to call it, egg pie.
