A quiche Lorraine is the archetypal quiche. Elizabeth David's recipe in French Provincial Cooking,, which I have always used, is as good as it gets. You need half a pint of double cream and six eggs (five yolks, one whole egg)for the filling. That, with thin slices of streaky bacon, is all that goes into the pastry case. The pastry, too, is basic short crust - - 2 oz butter, 4 oz flour and one egg. The quiche may sound rich, but it's as light as a summer breeze. We ate it with a green salad.
I saw three magpies on a roof top this afternoon. Curious, clumsy birds about which folklore abounds:
"One's for sorrow, two's mirth,
Three's a wedding, four's birth,
Five's a christening, six a dearth,
Seven's heaven, eight is hell,
And nine's the devil his ane sel".
In the bathroom shop in the London road is a shelf built like a wall. The narrow ledge on top displays all sorts of taps. They sit there looking like patients in a doctor's waiting room.