On being sick and baking

It's happened again, the nauseous, headache, runny-nose, congestion and miserable pain that my body likes to put me through. I really miss that year long strike against sickness I had going on a while back.Alas, my self prescribed doctors note was to stay in bed, drink plenty of orange juice and rest away. It's times like these I'm glad I had left over chicken soup stored away in my freezer. Thankfully some energy returned to me this evening and I decided to make a dead easy bacon and onion tart for dinner.

Simply make a pie crust, and let it chill for a bit (really, the better the longer, mine only stayed in for the duration of onion and bacon cooking).

Then chop 2 medium onions and 6 slices of bacon. Toss into frying pan, and let them go until the bacon had crisped and the onions somewhat caramelized, stirring frequently.

Then roll out your crust to desired shape and thickness (I went with whatever my lazy ass would produce as my rolling-pin skills are severely diminished with sickness). Toss it on your baking sheet and prick with a fork.

I decided to use the remainder of the Gruyere cheese I had in the fridge, which when grated came out to a heaping half cup. Toss on the bacon and onion mixture. Grind some pepper and sprinkle a little fleur de sel.

Bake till the crust is golden and fluffly!

While it was in the oven, I chared a bell pepper to go on the following recipe. 

It might not look like it, but that gas burner was on.

On other baking news I made a loaf of flaxseed bread yesterday. I adapted it from a Smitten Kitchen recipe for the Bread Without A Timetable.

Opting to use all white flour (as that's all I had) and substituted out a 1/4 cup of flour for flaxseed. I'm trying to incorporate those damn things into everything after I bought a large bag for Christmas onion and flaxseed crackers.