Got out, jogged, and did some outdoor work even though it's the worst time of year for it. I'll happily do my jogs/walks in winter unless it's dangerously cold out but I have very little tolerance for hot weather.
Successfully replaced my car's accessory power socket/cigarette lighter socket. Now my phone can be plugged in and charge while I drive without dragging the cord from a further socket!
I am finally playing a ttrpg again. I am running a d&d campaign for 4 students in the high school drama club. They are all new to RPGs and it has been super fun teaching them to play. I went to high school with one of their father and he played in my games back then.
Drama students would be fun to run for. It's a great way for them to practice all kinds of useful skills. What kind of game are you running for them? What are they playing?
DND 5e in a world of my own making. Although after we started i realized i should have used Pathfinder, a system i have wanted to learn myself.
There are 4 of them, one had to drop. Wood elf ranger, war forged monk, changeling rogue, and a kenku bard (whoo always fails his stealth rolls, and has the greatest excuses for the failures).
My quiche turned out great! 8/10, it did feel like a little win. The main issue was too much filling making it feel too heavy. I'm going to share the fixed recipe here:
Ricotta and spinach quiche, serves 2 with leftovers
a 30cm large disc of puff pastry
veg oil
1/4 medium onion, diced
100g fresh spinach, shredded
2 eggs
2 Tbsp milk
salt, pepper, nutmeg to taste (seasoning)
(30g? eyeballed) Parmesan cheese to taste, grated
120g ricotta, crushed
a dozen cherry tomatoes
Shape the pastry inside a cake or pie pan. Make sure that there's enough pastry to get a nice border. Leave it in the fridge for now.
In another pan, cook the diced onion with a bit of veg oil, until translucent. Add spinach and quickly cook it until wilted; then let it cool enough so the eggs don't get cooked in the next step.
Whisk together eggs, milk, seasoning; add them to the pan. Then add the crushed ricotta and some (not all) Parmesan cheese. Mix everything well.
Spread the mix over the puffed pastry. Sprinkle the rest of the Parmesan cheese over it, and plop the cherry tomatoes.
Gently fold inwards the border of the puffed pastry, over the filling. It's optional, I just think that it looks nicer this way.
Bake it in a [important!] pre-heated oven at 180°C, until the filling is set, the top is golden, and the cherry tomatoes are slightly wilted. This should take half a hour or so. Let it rest and serve.