Crying when you watch tv...

...Is a thing that I do. Fringe ended last night for good and it was amazing. I cried more than once. I am one of those people that is waaaay too emotionally involved in television. But really, I was amazed by how well the writers were able to tie up so many loose ends to a show that has been so crazy. I mean, they've reset the timeline more than once and have alternate universes. This is not my first time watching a series finale. The ones I remember the most, besides this one, are Buffy the Vampire Slayer and Battlestar Galactica. All were satisfying endings that left questions but made you feel like things were resolved. I think Fringe will be one of those shows that will eventually become a cult-classic. I know I will recommend it everyone I know :)

In non obsessive tv news, I'm going back to school on Tuesday. I have three days left at the gym and then a week of leading orientation before classes start. le-sigh. I'm excited to back but too comfortable here. I just signed up for Coogans 5k in March. Now I have three major races and one small one signed up for this year. I'm sure all add some 5 and 10ks to the mix but I'm pretty happy with a half and a 10 miler for this year. If the half goes well, maybe I'll add a fall race. This is going to be the year that I stop worrying about my abilities because I know that I have them. I'm going to really push myself to compete and be a more active member in the running community.

Also,  I made quiche for my mom's birthday! I started out using one recipe, but ended up actually blending a bunch of recipes and making my own up, which is my first time really doing this. I'm still working out the kinks but here it is

Rachel's bacon, zucchini, and gruryere quiche

Ingredients

- You can buy frozen pie dough or you can make your own. I really like this recipe from Martha Stewart.

-5 eggs
-1 cup creme fraiche
-1 cup whole milk
-1 tsp salt
-1 tsp black pepper
-1 tsp dried thyme
-5 slices of bacon, cooked according to package
-2 small zucchini, sliced lengthwise, 1/8 inch thick
-1/2 cup gruyere cheese

Directions-

-Preheat oven to 375 degrees
- make pie crust and fit to pan or take out frozen pie crust
- cook bacon in pan according to package instructions. After cooking the bacon, remove from pan but keep grease and cook zucchini in pan until it shrinks and is slightly browned (about 5 minutes on each side)
- blind bake pie crust in oven at 375 degrees for 20 minutes. You can cover the crust with foil if it starts to brown too much. I don't own pie weights so I use pennies or beans wrapped up in foil.
-combine the creme fraiche, whole milk, salt, pepper, and thyme in mixer fitted with paddle attachment. Add eggs and combine.
-Strain egg mixture through a fine sieve
-place cooked bacon, cooked zucchini, and shredded cheese at the bottom of the crust. Then, pour egg mixture on top.
-Bake for 20 minutes and then reduce heat temperature to 325 degrees and bake for 45 minutes