Hi friends, I know it is the end of ramp season and I have been gone for a good while, but hopefully this recipe makes it to you before these beautiful alliums leave us for another year. The past few weeks, besides going to school and stressing out about the days being far too short, I have been tinkering with a recipe for a delicious, sky high, and structurally sound quiche (three things which are surprisingly difficult to achieve in harmony).

Ramps are about as fleeting as the spring season here, coming and going in a matter of weeks. So this quiche is my attempt to stuff as much spring produce as humanly possible into one recipe before it's too late. The ramps are paired with some lightly cooked leeks, fresh asparagus, and gruyere, bound together by an egg custard, and nestled in a flaky pie crust.

Last week, after wiping the snot from my face following a twenty minute session of both sobbing uncontrollably and laughing like a maniac, I finally managed to read through the entire email telling me that my little blog here is a finalist for the Saveur 2015 Blog Awards in the best new voice category. This space here, which is not even a year old, is up for an award? Is this really happening? Eeeeeek!

One year ago, let's see...I had just left my job in Chicago and was in the middle of a harried apartment search in New York, getting rejected one too many times. My hair was on fire, I thought we'd be homeless, and creating a food blog was the furthest thing from my mind. If you would have asked last-year-me what this-year-me would be doing, I would have said something along the lines of "have a soulless cushy job in consulting (what I had been doing), and eating at the Chef's Table at Brooklyn Fare (cause I'm so fancy)." Instead, I started a food blog and took a six month hiatus from office life; it turned out to be something I now pour my heart and soul into everyday. I did land another corporate gig, but left that after four months because nope, just nope, and now I'm broke as a college kid because I decided to go back to school and transition into an entirely different career path (I'm going to be a web developer!). Sometimes it all seems so overwhelming, but I'm doing what I love everyday, I'm happy, it's worth it. And before we move on to the rest of this post, I need to thank you. All of you. You guys and your overwhelming support mean the world to me, and I'm so honored to be a part of this amazing food community.

Leek, Asparagus, & Ramp Quiche

Chicken Liver Mousse and a Saveur Nomination