I love the long blocked-out writing time on the weekends. It has to be kept sacred. One doesn't really tune into the muse when writing a cookbook as one does when writing a novel, but it's satisfying to make the connections between food and where I was at particular points in my life when I started cooking some of my favorites. I discovered quiche at a Christmas Party in 1978 and when Paul and I moved to Pittsburgh and someone bought me the Vegetarian Epicure, quiche became the center of many meals, including those when company came to share our table. I took a picture of the broccoli and mushroom quiche I made for dinner the other day, for the cookbook.