Fourth of July dinner on our deck . . .
pork chops or flat iron steaks, fettucine, French bread, and salad - not too exciting, but good . . .
thank goodness for salad, giving some much needed color to the plate!
Strawberry Panzanella (with cherries and blueberries, too) for dessert . . .
add real whipped cream - you absolutely cannot beat this!
And a pan of egg (muffins? omelets? souffles?) with cheddar, pancetta, and green peppers for quick breakfasts this week . . .
These [egg things] turned out okay - but the texture on the bottom is a little weird, kind of spongy. They're also hard to peel out of the paper liner. For 12 [muffins], I used 10 eggs, about 1/2 cup milk, and a little bit of shredded cheese, pancetta, and green bell peppers. I baked them at 350 for 25 minutes. Any suggestions about the texture issue? Should I have added flour/beaten egg whites to make it more like a souffle?