The first thing I did this morning, even before making coffee, was to run into my office to check my computer to make sure my blog was still there. Yesterday morning when I sat down at my desk it wasn’t. I clicked on my toolbar to bring it up and nothing happened – I got a blank screen. I clicked a few more time, still nothing. My blog was gone.
Panic didn’t creep up on me slowly. It hit me right over the head in a minute. The thing that I’ve put part of my heart and soul into for four years had vanished.
As you can see, my blog is safe and was finally restored but not without hours of pacing and anguish. I’m not one of those computer savvy folks who knows how to fix something when it goes wrong, and was even at a loss as to where to get help. I sent out a SOS to several blogger friends and my friend Pam at For the Love of Cooking saved me with the answer. You may have thought of contacting the company that hosts your blog, but I didn’t. Pam just recently switched to self-hosted WordPress too and had gone through something similar so she pointed me in the right direction. The techie at Bluehost quickly figured out the problem (a fatal error in a plug-in) and fixed it. He explained the problem and assured me that they make backups of everything and could restore my blog under just about any circumstance. Their customer service is first rate and I know I won’t go through a blog related panic attack again. The thing about all this is that my blog is part of me, a creative diary of part of my life that I want to share and pass on. I have done everything I can to keep it safe – at least I think I have. Several backups, storing my pictures on an external hard drive, subscribing to Carbonite, etc. Am I overlooking something? What do you do to protect your blog?
- 1 9-inch pie shell
- 4 slices thick bacon, cooked till crispy, then chopped into ¼ inch pieces
- 2 cup fresh spinach, chopped and cooked until wilted in a medium skillet
- 6 medium cremini mushrooms, sliced and sauted in butter until tender
- 1 cup milk
- ½ cup heavy cream
- 3 eggs
- ½ teaspoon salt
- freshly ground black pepper to taste
- ¼ teaspoon ground nutmeg
- 1 cup grated gruyere or other cheese
- 2 tablespoons parsley, coarsely chopped
- Preheat oven to 350 degrees. Beat eggs on medium-high in the bowl of an electric mixer until they thicken. Add the nutmeg, salt, pepper and parsley and beat another minute. In another bowl whisk the cream until very soft peaks form. Add milk and whisk virogorously. Gently fold the milk mixture into the eggs until well blended.
- Arrange the bacon, spinach and cheese on the bottom of the pie crust. Pour in egg-milk mixture and gently stir until ingredients are combined and evenly distributed. Put as much filling in the pie shell as it will hold. The mixtures deflates slightly while baking.
- Bake quiche in a preheated over for 35-40 minutes or until set.
I didn’t do much yesterday other than worry about my blog, but I had the ingredients for a simple quiche in the fridge so was able to whip up a very tasty dinner in just a few minutes. When my daughter and I were in Paris last spring we stopped in at a little cafe on Ile St. Louis for lunch. We wanted to save room for ice cream for dessert so we ordered a slice of quiche and a salad. I know the setting had a lot to do with it, but we both agreed it was the best quiche we had ever eaten. It was light and creamy, not a lot of cheese or other ingredients in the filling, and it just melted in our mouths. I have tried to duplicate it and this recipe is as close as I’ve come. The important thing here is to beat the eggs until they have started to thicken a bit and beat the cream until soft peaks form and then carefully fold it all together. The filling will lose a bit of volume when it bakes so fill the shell up to the top. I usually take the time to blind bake the crust but wasn’t in the mood for it yesterday and the quiche was still fantastic. I served slices with a simple green salad just the way the little cafe did and dinner was judged “delicious.” I hope you try this technique when you make your next quiche. I think you too will love the results.
This post is linked to the Foodie Friday festivities at Designs by Gollum.