A story about a muffin tin, my daughter, and twelve potatoes
New potatoes are round, small, and somehow adorable in appearance.

Every time I see them at the supermarket, I think “how cute,” but since I can't just leave them on display because they're cute, I end up eating them. That is the kind of person I am.
This time, I decided to use a muffin tin to make new potato quiches.

A muffin tin is one size smaller than the one I usually use to make side dishes for bento boxes, and it has twelve cups.
I steam the new potatoes and put them into the cups one by one. When I thought, “Exactly twelve, it’s a perfect fit,” I felt a strange sense of satisfaction. There are moments in the world when things just fit perfectly. Like when your shoe size is just right, or when a jar lid screws on smoothly. This time, it was the
potatoes and the muffin tin.

Once the steamed potatoes are in the tin, I press down firmly with a rolling pin.

This is a strangely satisfying task. As I press and twist, the potatoes deform, and the centers become hollow.

I add bacon, new onions, and okra, then pour in the egg mixture. It’s a combination of one egg, milk, heavy cream, and consommé. I top them with cheese and put them in a 230-degree oven.

I thought to myself that the process felt like something from a cooking show. When I looked at the finished product, the cheese had melted beautifully, and it looked quite appetizing. It smelled good, too.

“Snack time,” I called out, and my college-aged daughter came over, picked one up, and ate it without saying a word. “Delicious,” she said, and then ate another. I didn't ask her to help me make them. It seems daughters only eat what is already finished. Well, I thought, at least she’s eating them. They are great for children’s snacks, and you can use corn, broccoli, tomatoes, or anything else for the filling. In short, if you have potatoes and a muffin tin, it’s a dish that you can pretty much make work. I quite like that kind of cooking.
Thank you for reading until the end!
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